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 minutes, until edges are set and lightly golden. The centers may look slightly soft, but they will finish setting 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
Store cookies in an airtight container at room temperature for up to 3 days. Because the fresh apple adds moisture, cookies will soften as they sit. For longer storage, refrigerate for up to 5 days, or freeze in a single layer before transferring to a freezer-safe bag or container for up to 2 months.