Description
This Caramel Apple Cookies recipe is a delightful blend of sweet caramel and tart apple, perfect for fall gatherings and cozy treats at home. Quick and easy to make, these cookies are sure to become a family favorite.
Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar, divided
- 2 1/2 teaspoons apple pie spice or ground cinnamon, divided
- 21 soft caramel candies (e.g., Kraft Baking Caramels)
- 3/4 cup packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
- 1 (3.4-ounce) box of instant vanilla pudding mix
- 1 teaspoon baking soda
- 1 large or 2 medium Honeycrisp apples (peeled, cored, and diced)
Instructions
1. Place 12 tablespoons of unsalted butter in a stand mixer (or a large bowl if using a hand mixer) and let it soften at room temperature.
2. In a small bowl, combine 1/2 cup granulated sugar with 1 1/2 teaspoons of apple pie spice or ground cinnamon. Stir and set aside.
3. Preheat the oven to 350°F. Arrange two oven racks to divide the oven into thirds.
4. Line two baking sheets with parchment paper or silicone baking mats. Unwrap 21 caramel candies and set aside.
5. Add 3/4 cup packed dark brown sugar and the remaining 1/4 cup granulated sugar to the butter. Beat on medium-high speed using a paddle attachment (or beaters for a hand mixer) until the mixture is light and fluffy, about 2-3 minutes.
6. Add the egg, vanilla extract, and kosher salt to the butter mixture. Beat until fully combined, about 30 seconds.
7. Whisk together the flour, instant vanilla pudding mix, baking soda, and the remaining 1 teaspoon of apple pie spice or cinnamon in a separate bowl.
8. Add the dry ingredients to the butter mixture and beat on medium speed until fully incorporated, about 1 1/2 minutes.
9. Dice the peeled and cored Honeycrisp apples into small 1/4-inch pieces. Measure 1 1/2 cups diced apples and fold them into the dough on low speed until just combined.
10. Scoop 1 tablespoon of cookie dough and place one caramel candy in the center. Cover the caramel with another tablespoon of dough and roll it into a ball, ensuring the caramel is fully enclosed.
11. Roll the dough ball in the prepared sugar-spice mixture until fully coated.
12. Place the dough balls on the prepared baking sheets, 6 cookies per sheet, spacing them evenly.
13. Bake for 9 minutes, then rotate the baking sheets between the racks and front to back. Bake for another 7-9 minutes, or until the edges are lightly browned.
14. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
15. Continue with the remaining dough, refrigerating it between batches if necessary. Use the same parchment or baking mats for each round.
Notes
Opt for apples that are firm and crisp, such as Granny Smith or Honeycrisp. They hold up better during baking and add a delightful texture to the cookies.