Caramel apples in cookie form? Yes, please! 😍 Scented with cinnamon and cardamom, these cookies are full of chopped green apple and caramel candies. To make 'em even yummier, they're topped with a nice squiggly swirl of Caramel Kitchen salted caramel sauce 🍏🍯✨
PrintCaramel Apple Cookies
- Yield: 16 big ol’ cookies 1x
Ingredients
Scale
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 [1]
- ½ cup (85g) caramel candies, chopped small [2]
Topping:
- ½ cup (99g) granulated sugar
- 1 tsp ground cinnamon
- Caramel Kitchen Salted Caramel Sauce
Instructions
- Heat oven to 350°F. Line baking sheets with parchment paper; set aside.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugars on medium-high until light and fluffy.
- Add eggs one at a time, mixing until thoroughly combined. Mix in vanilla.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, and (optional) cardamom.
- 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.
- Fold in diced apple and chopped caramel candies.
- Form dough into balls and placed onto prepared baking sheets.
NOTE: For these big ol’ cookies, we used a 2-ounce disher. - In a small bowl, combine sugar and cinnamon. Sprinkle on dough balls.
- Bake for 13–15 minutes or until edges have set and cookies are golden.
- Allow cookies to cool for 10 minutes on baking sheets, then transfer cookies to wire rack to cool completely.
- Once your cookies are totally cool, drizzle caramel sauce on top of each cookie.
Notes
- This is roughly ¾ of a large apple.
- We used 10 Kraft caramels.
Adapted from: Sheri Wilson
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