The flavor of caramel covered apples is amazing. Eating a caramel apple, not so much. The caramel-to-apple ration in my opinion, tends to be too low. I can’t abide those pre-made wrap around sheets, and making a good caramel is a bit of work. And in the end, the caramel tends to slide off the apple. Here’s the solution.
I’ve made these cookies for years, but not as often as their flavor warrants. I used the square caramel candies, and slogged through the process of unwrapping each one, then cutting them into small pieces with floured scissors or a knife. But I recently discovered caramel bits in the baking section. Basically, caramel pieces with all the work done. If you can’t find them, cut up the old squares. These are chewy from the caramel with a little snap from the apples.
Caramel Apple Cookies
Makes about 2 dozen cookies
1/2 cup butter, softened
1-1/2 cups packed light brown sugar
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
Pinch of salt
2 cups finely chopped green apples (about 1 large apple)
11 ounces caramel bits, or caramel squares cut into small pieces
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Cream the butter and brown sugar in a stand mixer until fluffy, about 7 minutes. Add the egg and beat until smooth. Add the flour, cinnamon and baking soda , bit by bit, beating until smooth. Fold in the apple pieces and the caramel bits until well mixed.
Using a 2 tablespoon cookie scoop or spoon, scoop mounds of dough and inch apart on the prepared cookie sheets. Bake for 8 – 10 minutes until firm and puffed. Rotate the trays from the top shelf to the bottom shelf after 5 minutes. Cool on the trays until firm, then remove to a cooling rack. Some of the caramel may leak out and turn brown; those pieces will snap off.
Related post: Clove Cookies