Description
These Easy Caramel Apple Cookies combine tender, spiced apple pieces with a buttery cookie base, finished with a luscious drizzle of caramel sauce. Perfectly soft with just a hint of warm cinnamon and nutmeg, these cookies are an ideal fall treat or anytime dessert that’s simple to bake and irresistibly delicious.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
Additional Ingredients
- 1 1/2 cups peeled and diced apples (such as Granny Smith or Honeycrisp)
- 1/3 cup caramel sauce (for drizzling)
Instructions
- Prepare Apples: Peel and dice your apples into small, bite-sized chunks and set them aside for later use.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt to ensure even distribution of the leavening agents and spices.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with both brown sugar and granulated sugar until the mixture is light and fluffy, about 2–3 minutes using a hand or stand mixer.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter mixture, mixing until the batter is smooth and well combined.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Fold in Apples: Gently fold the diced apples into the cookie dough ensuring they are evenly distributed without bruising them.
- Scoop Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in a preheated oven at 350°F (175°C) for 10–12 minutes until the edges are golden brown and the centers are just set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Drizzle Caramel: Once fully cooled, warm the caramel sauce slightly and drizzle it over the top of the cookies before serving.
Notes
- For best results, use firm, tart apples like Granny Smith or Honeycrisp as they hold their shape and add a nice contrast to the sweetness.
- Be careful not to overmix the dough after adding the flour to keep the cookies tender.
- The caramel sauce can be homemade or store-bought for convenience.
- These cookies are best enjoyed within 2-3 days and can be stored in an airtight container at room temperature.
- To keep them fresh longer, you can refrigerate the cookies in an airtight container for up to a week.
