Description
Delight in these soft and chewy Caramel Apple Cookies, bursting with the flavors of cinnamon-spiced apples and rich caramel. Perfect for fall or any time you crave a sweet, fruit-infused treat, these cookies combine the warmth of spices with the gooey goodness of caramel bits or drizzled caramel sauce.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Add-ins
- 1 cup finely chopped apple (such as Granny Smith)
- 1/2 cup caramel bits (or melted caramel sauce for drizzling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. Add the egg and vanilla extract, then beat until the ingredients are fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This ensures even distribution of the leavening agents and spices in the dough.
- Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough. Fold in the finely chopped apple and caramel bits. If you prefer, reserve melted caramel sauce for later drizzling.
- Bake Cookies: Scoop tablespoon-sized portions of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes or until the edges turn golden and the centers look set but still soft.
- Cool and Add Caramel Drizzle: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If using melted caramel sauce, drizzle it over the cooled cookies for an extra luscious finish.
Notes
- For the best texture, use Granny Smith apples as their tartness balances the sweetness of the caramel perfectly.
- If you don’t have caramel bits, melt caramel sauce and drizzle on top after baking.
- Allow cookies to cool completely before adding the caramel drizzle to prevent it from melting too much.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the cookie dough balls before baking for up to 1 month; just add an extra minute or two to baking time when ready to bake.
