Rich chewy caramel and sweet tangy apples drizzled with ribbons of chocolate…these gourmet caramel apple cookies are absolutely delicious! The amazing cookies taste just like a caramel apple, but are easier and less messy to eat! Not only are they are perfect Autumn treat, they will be a great addition to your Holiday baking list!
When I saw these delicious cookies posted on From Apples to Zucchini for the Caramel and Apple Improv Challenge two weeks ago, I knew I had to try them. I altered the recipe using my new favorite chocolate chip cookie recipe from Cook’s Illustrated, this time using Barbara’s high altitude adaptations found on Barbara Bakes. The cookies turned out a little drier than I had anticipated. They didn’t flatten out like the cookies did the first time I made them. I think the change in texture had more to do with using the dehydrated apples and not the high altitude adaptations. I think the apples absorbed some of the liquid from the cookies. That said, I still loved them! I am wishing I didn’t send the leftovers to work with my husband, but then again, maybe it is a good thing or else I would have eaten them all myself.
1 3/4 cups plus 1 tablespoon all-purpose flour
3/8 teaspoon baking soda
14 tablespoons unsalted butter
1/4 cup plus 2 tablespoons granulated sugar
3/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 – 1 1/2 cups dehydrated apples, chopped to bite sized pieces.
3/4 cup Kraft caramel bits
chocolate for drizzling (milk, dark, or white) optional
Preheat oven to 375ºF. Combine flour and baking soda together in medium bowl; set aside.
Heat butter** in a skillet over medium-high heat until golden brown and has nutty aroma, 3 to 5 minutes. Pour browned butter in to large heatproof bowl.
Add sugars, salt and vanilla to bowl with butter and whisk until incorporated. Then add eggs and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times. The mixture will be thick, smooth and shiny. Stir in flour mixture by hand until just combined, about 1 minute. Fold in apple pieces and caramel bits.
Using 1 1/2 tablespoon of dough, drop dough 2 inches apart on parchment lined baking sheets.
Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 8-12 minutes, rotate tray halfway through baking. Cool cookies completely on the tray before serving. Drizzle with melted chocolate if desired.
Makes about 3 dozen
**The original directions say to brown 10 tablespoons butter, then add in the remaining 4 tablespoons after removing from heat. I accidentally browned all of the butter when I made these cookies.
This post is for Week 6 of the 12 Weeks of Christmas Cookies & Sweets hosted by Meal Planning Magic. Be sure to check out all of the other fabulous cookies posted this week linked up below!
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