Caramel Apple Cookies
Soft and chewy Caramel Apple Cookies are filled with fresh diced apple and gooey caramel bits. This easy fall dessert is the cookie form of a classic fall flavor combination.
Servings: 18
Ingredients
- ½ cup unsalted butter
- ¼ cup granulated sugar
- ½ cup dark brown sugar packed
- 1 egg
- 1 teaspoon vanilla
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon apple pie spice
- ½ cup Granny Smith apple about ½ large apple, peeled and petite diced
- ½ cup Caramel Bits
Instructions
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
- In a medium mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream butter, granulated sugar and brown sugar together on medium speed for about 2 minutes, until light and fluffy.
- Add the egg and vanilla extract. Mix for another 1 to 1½ minutes, scraping down the bowl as needed.
- In a separate bowl, whisk together flour, baking soda, salt and apple pie spice.
- Add half of the dry mixture to the wet ingredients and mix until just combined. Add the remaining dry mixture and mix again until no streaks remain.
- Gently stir in diced apple and Caramel Bits.
- Using a 1½ tablespoon cookie scoop (#40), portion dough onto prepared baking sheets, leaving 2 inches of space between each cookie for spreading.
- Bake for 9 to 11 minutes, until edges are set and lightly golden and the tops no longer look wet or glossy. The centers will look soft but should not look raw. They firm up as they cool.
- Allow cookies to cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.
- Repeat with remaining dough. Makes 18 cookies.
Notes
- Cookies are best enjoyed fresh. Store cooled cookies in an airtight container at room temperature for up to 2 days. Because the fresh apple adds moisture, cookies will soften as they sit.
- For longer storage, refrigerate for up to 5 days total, or freeze baked and cooled cookies in a single layer before transferring to a freezer-safe bag or container for up to 2 months.
- No apple pie spice? Substitute ¾ teaspoon cinnamon with ¼ teaspoon nutmeg.