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Caramel Apple Cookies Recipe

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★★★★★

4.5 from 139 reviews

These Caramel Apple Cookies combine the warm flavors of apple pie spice and cinnamon with soft caramel candies and juicy Honeycrisp apples. Perfectly soft and chewy, they bring the best of fall into a delicious cookie that’s easy to make and irresistible to eat.

Ingredients

Scale

Butter and Sugars

  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar, divided
  • 3/4 cup packed dark brown sugar

Spices

  • 2 1/2 teaspoons apple pie spice or ground cinnamon, divided

Wet Ingredients

  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 (3.4-ounce) box of instant vanilla pudding mix
  • 1 teaspoon baking soda

Additional Ingredients

  • 21 soft caramel candies (e.g., Kraft Baking Caramels)
  • 1 large or 2 medium Honeycrisp apples (peeled, cored, and diced)

Instructions

  1. Prepare the caramel: Unwrap each of the 21 soft caramel candies and set them aside for later use in the cookie assembly.
  2. Cream butter and sugars: In a large bowl, beat the softened unsalted butter with 1/4 cup of the granulated sugar and the dark brown sugar until the mixture is light and fluffy, about 3-5 minutes.
  3. Add egg and flavorings: Mix in the large egg, vanilla extract, and 1 teaspoon of apple pie spice (or cinnamon), blending until fully combined.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, instant vanilla pudding mix, baking soda, kosher salt, and remaining 1 1/2 teaspoons of apple pie spice or cinnamon.
  5. Mix dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
  6. Fold in apples: Carefully fold in the peeled, cored, and diced Honeycrisp apples, distributing them evenly without crushing.
  7. Form cookie dough balls: Using your hands or a cookie scoop, portion out dough balls roughly the size of a golf ball. Flatten each ball slightly into a disk.
  8. Insert caramel centers: Place one soft caramel candy in the center of each dough disk, then fold the dough around the candy and gently roll back into a ball, sealing the caramel inside.
  9. Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  10. Bake cookies: Arrange the caramel-stuffed dough balls evenly on the prepared baking sheets, spacing about 2 inches apart. Bake for 12-14 minutes, or until the edges are golden brown but the centers remain soft.
  11. Cool cookies: Let cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely. This helps them set and keeps the caramel center gooey.

Notes

  • Use firmer apples like Honeycrisp to prevent too much moisture making the cookies soggy.
  • Instant vanilla pudding mix adds moisture and a soft texture, but can be substituted with cornstarch if needed.
  • Ensure caramels are soft, not hard candies, for melting centers.
  • Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Caramel apple cookies, fall cookies, soft cookies, apple dessert, caramel stuffed cookies

Find it online: https://spatulaqueen.com/caramel-apple-cookies-recipe/