Caramel Apple Cookies

Yield: 16 big ol’ cookies

Ingredients

Cookie Dough:

• 1 cup (226g) unsalted butter, softened
• ½ cup (99g) granulated sugar
• ¾ cup (160g) light brown sugar, packed
• 2 large eggs, room temp
• 2 tsp vanilla
• 2 ¼ cups (270g) all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground cardamom, optional (but recommended)
• 1 cup (120g) green apple, peeled, cored, and diced*
• ½ cup (85g) caramel candies, chopped small**

Topping:

• ½ cup (99g) granulated sugar
• 1 tsp ground cinnamon
• Caramel Kitchen Salted Caramel Sauce

*This is roughly ¾ of a large apple.
**We used 10 Kraft caramels.

Directions

1. Heat oven to 350°F. Line baking sheets with parchment paper; set aside.
2. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugars on medium-high until light and fluffy.
3. Add eggs one at a time, mixing until thoroughly combined. Mix in vanilla.
4. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and (optional) cardamom.
5. Add ¹/₃ of the flour mixture to butter mixture, mixing until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
6. Fold in diced apple and chopped caramel candies.
7. Form dough into balls and placed onto prepared baking sheets.
   NOTE: For these big ol’ cookies, we used a 2-ounce disher.
8. In a small bowl, combine sugar and cinnamon. Sprinkle on dough balls.
9. Bake for 13–15 minutes or until edges have set and cookies are golden.
10. Allow cookies to cool for 10 minutes on baking sheets, then transfer cookies to wire rack to cool completely.
11. Once your cookies are totally cool, drizzle caramel sauce on top of each cookie.

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Adapted from: Sheri Wilson