Description
Delight in the warm, cozy flavors of these Caramel Apple Cookies, featuring soft caramel centers and tender chunks of honeycrisp apples. Perfectly spiced with apple pie spice and cinnamon, these cookies offer a luscious blend of sweet caramel and fruity apple in every bite. Ideal for fall baking or any time you crave a sweet treat with a homemade touch.
Ingredients
Butter and Sugar Coating
- 12 tablespoons (1½ sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1½ teaspoons apple pie spice or ground cinnamon
Cookie Dough
- ¼ cup granulated sugar
- 2½ teaspoons apple pie spice or ground cinnamon
- 21 soft caramel candies (e.g., Kraft Baking Caramels)
- ¾ cup packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 2 cups all-purpose flour
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1 teaspoon baking soda
- 1 large or 2 medium Honeycrisp apples, peeled, cored, and diced
Instructions
- Prepare Butter and Sugar Coating: In a large bowl or stand mixer, beat the softened butter with ½ cup of granulated sugar and 1½ teaspoons of apple pie spice until the mixture is light and fluffy. Set aside this mixture as it will be used for rolling the cookie dough balls.
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Unwrap all the caramel candies to prepare them for filling the cookies.
- Make the Cookie Dough: To the butter mixture, beat in the brown sugar, remaining ¼ cup granulated sugar, egg, vanilla extract, and kosher salt until well combined. In a separate bowl, whisk together the flour, instant vanilla pudding mix, baking soda, and remaining 1 teaspoon of apple pie spice. Gradually add the dry ingredients to the wet mixture and mix until fully incorporated.
- Add Apples: Peel, core, and dice the apples into small pieces. Gently fold the diced apples into the cookie dough until just combined to ensure even distribution without overmixing.
- Shape and Fill Cookies: Using a tablespoon measure, scoop a portion of dough and flatten it slightly. Place one caramel candy in the center, then cover it with more dough and roll into a smooth ball. Roll each dough ball in the reserved sugar and apple pie spice coating to cover entirely.
- Bake: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 12-14 minutes, or until the cookies are golden brown around the edges. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use Honeycrisp apples for sweet and crisp texture; other firm, sweet apples can be substituted.
- Ensure caramels are soft and pliable for easy wrapping inside the cookie dough.
- Do not overbake to keep the cookies soft and chewy.
- Instant pudding mix adds moisture and tenderness to the cookies.
- Store cookies in an airtight container at room temperature for up to 3 days.
