Description
Soft and chewy caramel apple cookies packed with caramelized apples, warm cinnamon, nutmeg, and soft caramel bits, with golden edges and irresistibly gooey centers.
Ingredients
Scale
- 1 1/2 cups fresh apples, peeled and finely diced (Granny Smith or Honeycrisp)
- 1 tbsp unsalted butter
- 1 tbsp light brown sugar
- 1/2 tsp ground cinnamon
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and slightly cooled
- 1 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg plus 1 large egg yolk, room temperature
- 2 tsp pure vanilla extract
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 cup soft caramel bits
Instructions
- Melt 1 tablespoon of butter in a small skillet over medium heat.
- Add the finely diced apples, 1 tablespoon of light brown sugar, and 1/2 teaspoon of cinnamon.
- Sauté for 5 to 7 minutes until the liquid completely evaporates and the apples are soft and caramelized.
- Transfer the apples to a plate and let them cool completely.
- In a large mixing bowl, vigorously whisk together the melted butter, dark brown sugar, and granulated sugar for about 1 minute until smooth.
- Whisk in the whole egg, extra egg yolk, and vanilla extract until the mixture is glossy.
- Sift in the all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg.
- Use a rubber spatula to gently fold the dough just until the flour disappears.
- Gently fold in the completely cooled caramelized apples and the caramel bits. The dough will be thick and sticky.
- Cover the bowl and chill the dough in the refrigerator for exactly 30 minutes.
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Use a 2-tablespoon cookie scoop to drop balls of dough onto the pan, spacing them about 2 inches apart.
- Bake for 11 to 13 minutes, or until the edges are golden but the centers still look soft and underbaked.
- As soon as the pan comes out of the oven, drop the baking sheet flat onto the counter from about 3 inches high to deflate the cookies slightly.
- Let the cookies rest on the hot pan for 5 minutes before moving them to a wire rack to cool completely.
Notes
Use Granny Smith or Honeycrisp apples and make sure the caramelized apples are completely cool before adding them to the dough. Do not overbake the cookies so the centers stay soft and chewy.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg