Caramel Apple Cookies
These Caramel Apple Cookies are comforting treats filled with warm caramel and sweet apples, perfect for any occasion.
Ingredients
For the Cookie Dough
- 12 tablespoons unsalted butter, softened adds moisture and richness
- 3/4 cup granulated sugar, divided provides sweetness and texture
- 2 1/2 teaspoons apple pie spice or ground cinnamon, divided infuses warm flavor
- 21 pieces soft caramel candies offers a gooey center and sweetness
- 3/4 cup packed dark brown sugar adds a rich, deep flavor
- 1 large egg binds the ingredients
- 1 teaspoon vanilla extract enhances overall flavor
- 1/2 teaspoon kosher salt balances sweetness
- 2 cups all-purpose flour gives structure to the cookies
- 1 (3.4-ounce) box instant vanilla pudding mix adds moisture and a soft texture
- 1 teaspoon baking soda leavening agent for texture
- 1 large or 2 medium Honeycrisp apples, peeled, cored, and diced sweet and slightly tart for flavor
Instructions
Preparation
- Start by preparing the butter and sugar coating. Place the softened butter into a stand mixer. Combine 1/2 cup of granulated sugar with 1 1/2 teaspoons of apple pie spice in a small bowl and set aside.
- Preheat your oven to 350°F and line your baking sheets with parchment paper. Unwrap all the caramel candies while the oven is heating.
Cookie Dough
- Beat the dark brown sugar and remaining granulated sugar into the softened butter until fluffy and lighter in color. Add the egg, vanilla extract, and kosher salt, mixing until well combined.
- In a separate bowl, whisk together the flour, instant vanilla pudding mix, baking soda, and remaining apple pie spice. Gradually add this dry mixture to the butter mixture until just combined, ensuring no dry flour remains.
- Gently fold the diced apples into the cookie dough until evenly distributed, taking care not to overwork the dough.
Shaping and Baking
- Scoop out a portion of dough, place a caramel in the center, and cover it with more dough by rolling it into a ball.
- Roll each cookie ball in the sugar-spice mixture prepared earlier and place them on the lined baking sheets.
- Bake the cookies for about 9 minutes, rotate the baking sheets, then continue baking for an additional 7 to 9 minutes until the edges are light golden brown.
- Let the cookies cool on the sheets for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
To maintain the best texture, ensure your butter is softened, do not overmix after adding flour, and use a cookie scoop for uniform sizes. For storage, keep cookies in an airtight container for 3 days at room temperature or refrigerate for up to a week.