Hey there! Today, I want to share one of my family’s favorite treats: Caramel Apple Cookies. You know how sometimes you just want to try something different with the usual cookie recipes? Well, this is it! These cookies are the perfect mix of fall flavors, with sweet apples and warm cinnamon, all wrapped up in a delicate cookie that’s hard to resist.
Our home loves cookies, and I swear, there’s never a batch that lasts long! I can still remember the first time I made these. My kids came home from school, and the smell of fresh-baked cookies wafting through the house had them racing to the kitchen. It felt like a warm hug for all of us, especially as the weather began to cool down. Nothing warms up a chilly afternoon like the cozy aroma of baking, right?
What I adore about these cookies is how easy they are to make. With just a handful of ingredients, you can whip up a batch in no time. You don’t need to be a pro baker to impress your family and friends with these! They’re perfect for school bake sales, cozy get-togethers, or just to have on hand for a sweet snack. Plus, the caramel drizzle on top gives them that extra special touch that makes them feel like a real treat.
So, if you’re looking for a cookie recipe that’s simple, delicious, and a perfect fit for any occasion, grab your apron and let’s dive into making Caramel Apple Cookies together! You’ll find that they become a go-to in your baking repertoire, just like they are in mine!
How to Make Caramel Apple Cookies
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Ingredients
- 1 large egg, at room temperature
- ½ cup (110g) dark brown sugar, packed
- 2 cups (200g) firm tart apples, peeled and diced
- ¼ tsp ground cinnamon
- ½ tsp salt
- 1 tsp (5ml) pure vanilla extract
- ½ cup (113g) unsalted butter, softened
- ¼ cup (50g) granulated sugar
- ½ tsp baking soda
- 2 tbsp (30g) dark brown sugar, packed
- 1⅓ cups (190g) all-purpose flour
Directions
Start by preparing the apple filling. In a small saucepan, add the diced apples, dark brown sugar, and ground cinnamon. Cook over medium heat for about five minutes, stirring frequently until the apples are tender yet firm. Set this mixture aside to cool in a bowl.
Next, make the cookie dough by using an electric mixer. Cream together the softened butter, both sugars, and vanilla extract until the mixture is fluffy, which should take about 1-2 minutes. Then, mix in the egg until everything is well combined.
In a separate bowl, combine the flour, baking soda, and salt. Gradually add this dry mixture to the butter and sugar mix until it’s mostly blended.
Now, gently incorporate half of the cooled apple mixture into the cookie dough. Use a light touch to mix, then add the remaining apples, being careful to leave out any excess liquid. If the dough feels too soft, refrigerate it for 20 minutes to firm up.
While the dough is chilling, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Using a medium ice cream scoop or two spoons, drop mounds of dough onto the sheets, ensuring they are spaced apart. You should end up with around 12-15 cookies.
Bake the cookies for 12-16 minutes, adjusting the time based on the size of your cookies, until golden brown on the edges and slightly lighter on top. If you’ve made larger cookies, aim for that 16-minute mark. Once baked, let them cool on the baking sheet for two minutes before moving them to a wire rack. Finally, drizzle with caramel sauce for that sweet finishing touch!
Storing Suggestion
These caramel apple cookies can be stored in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, consider refrigerating them, which can extend their shelf life to about two weeks. Just make sure they are completely cool before storing!
Cooking Tips
For a fun twist, consider using different types of apples, like Granny Smith for a tart flavor or Golden Delicious for sweetness. If you want to bring more depth to the flavor, adding chopped nuts like walnuts or pecans can give an enjoyable crunch. Also, feel free to experiment with spice levels; a little nutmeg can complement the cinnamon nicely!
Serving Suggestions
These cookies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a cozy dessert, serve them warm with a drizzle of caramel sauce or a sprinkle of sea salt for a sweet and salty combination. A cup of warm cider or chai tea on the side can make for a delightful treat!
Ingredient Substitutions
If you’re out of dark brown sugar, you can easily substitute it with light brown sugar or white sugar mixed with a little molasses for a similar flavor. If you prefer a healthier option, try using coconut sugar as another alternative. Additionally, feel free to use a dairy-free butter substitute if you’re looking for a vegan cookie option!
Seasonal Variations
During pear season, swap the apples for pears for a deliciously unique cookie twist. In summer, try adding fresh berries such as blueberries or raspberries to the dough for a refreshing change. You can also include pumpkin puree in the fall to create a pumpkin apple cookie!
Allergen Information
This recipe contains common allergens like eggs and dairy. For a gluten-free version, replace all-purpose flour with a gluten-free flour blend. If you’re avoiding dairy, consider using vegan butter and a flax egg as a substitute for the regular egg.
FAQ
Can I use frozen apples for this recipe?
Using frozen apples is not recommended as they can release excess water when thawed, which may affect the dough’s consistency. Fresh apples provide the best texture for these cookies.
Is there a way to make these cookies healthier?
Absolutely! You can reduce the amount of sugar by replacing half with applesauce. This will lower the calorie count while maintaining moisture. You can also use whole wheat flour for added fiber.
How do I prevent my cookies from spreading too much?
To prevent spreading, ensure your dough is chilled before baking. If needed, refrigerate the assembled dough for about 30 minutes. This helps the cookies hold their shape while baking.
Can I freeze the cookie dough for later use?
Yes! You can freeze the dough before baking. Simply scoop the dough onto a baking sheet lined with parchment, freeze until solid, then transfer to an airtight container. When ready to bake, just add a couple of extra minutes to the baking time.
How can I make the cookies chewier?
For chewier cookies, you can increase the brown sugar content slightly or add an extra egg yolk to the dough. This will enhance the texture and make them softer, which is perfect for caramel apple cookies!
Are these cookies suitable for kids?
Absolutely! These cookies are great for kids and are a fun way to include them in the cooking process. However, always check for any allergies to apples or other ingredients beforehand.
Caramel Apple Cookies
Ingredients
- 1 large egg at room temperature
- ½ cup dark brown sugar packed
- 2 cups firm tart apples peeled and diced
- ¼ tsp ground cinnamon
- ½ tsp salt
- 1 tsp pure vanilla extract
- ½ cup unsalted butter softened
- ¼ cup granulated sugar
- ½ tsp baking soda
- 2 tbsp dark brown sugar packed
- 1⅓ cups all-purpose flour
Instructions
- Begin by making the apple mixture. In a small pan, combine the diced apples with dark brown sugar and cinnamon. Cook over medium heat, stirring often, for about 5 minutes until the apples soften slightly but keep their shape. Remove from heat and let the mixture cool completely in a separate bowl.
- For the cookie dough, use an electric mixer to cream together the softened butter, both sugars, and vanilla extract for 1-2 minutes until fluffy and light. Add in the egg and mix until well incorporated.
- In another bowl, whisk together the flour, baking soda, and salt. Slowly fold this dry mixture into the butter and sugar blend until mostly combined.
- Gently fold in half of the cooled apple mixture into the dough, using just enough force to combine it. Then, fold in the remaining apples, but avoid adding any of the juices that may have released. If your dough feels too soft, refrigerate for about 20 minutes.
- Preheat your oven to 350°F and line two large baking sheets with parchment paper. Scoop out dough mounds using a medium ice cream scoop or two spoons, placing them evenly on the sheets. This recipe yields about 12-15 cookies.
- Bake for 12-16 minutes, depending on the size of your cookies, until they turn golden around the edges and lightly on top. Larger cookies may need closer to 16 minutes. Let them cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Drizzle with caramel sauce for an extra touch of sweetness and enjoy!
