Caramel Apple Cookies

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. :)

Caramel Apple Cookies
Adapted from Cook’s Illustrated via Barbara Bakes and From Apples to Zucchini

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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21 Responses to Caramel Apple Cookies

  1. These are beautiful! Love the addition of the chocolate drizzle on top–what a great presentation! I never thought of adding dehydrated apples to cookies; with the gooey caramel, I bet these are delicious. And sort of a health food, too, right, with the apples? Yep, that’s what I’m going to tell myself when I make these!

  2. Such a pretty cookie – love how you dressed them up. I wonder if small, fresh apples would work better? Or maybe that would add too much moisture. Such a great flavor combination. The high altitude adjustments really make a big difference for me in my baking. Thanks for linking to my site!

  3. these would be fantastic for a thanksgiving day sweet. bookmarking – thanks!

  4. These look scrumptious! I love the drizzle, too – so pretty for a Christmas cookie tray!

  5. They look fantastic – love the chocolate on top! The chips I used were very thin (I made them myself), so I didn’t have the moisture absorption issue – maybe you could soak them in hot apple juice for about a minute & then drain them before adding them next time? The only reason I didn’t want to use fresh apples is because I was afraid they would turn out too cakey.
    In any case, thanks for the link! : )

    • I used homemade apple chips too. They are one of our favorite snacks. I was afraid they would be too cakey with fresh apples too. I think I’ll have to try them again using your recipe if I want a flatter cookie. :)

  6. these sound delicious oh so yummy love caramel and apples come see what I shared at

  7. These look and sound wonderful!!

  8. You know, we saw some cookies like this the other day but didn’t try one. Now I wish we had! I’m going to have to try these. :)

  9. I agree, these would be perfect for the holidays!

  10. These sound delicious! Perfect for fall!

  11. These look so good! I’ve been making so many pumpkin recipes lately that I need to switch to a new flavor..and apple seems like the perfect place to start :)

  12. Caramel + apple always = win in my book! These look brilliant and I think I’d need to send them to work or I’d definitely eat the lot :-)

  13. those look so good, and healthy if you think about the fruit in them. That sort of cancells out the sugar. so they are good for you:)

  14. Wow, these look amazing. And the drizzle is gorgeous. I always send things to work with my husband, too, and then regret it later. I think I’d have had to hide just one or two….. ;)

  15. These are beautiful in every way. I love the flavors and the photos, a real pleasure to read and drool over.

  16. These sound really good. I will certainly have to add these to my baking list. Thanks for sharing.

  17. Those caramel bits are so much fun to bake with–so convenient! What a great combination of flavors in this cookie!

  18. Oh yum, I love anything with apples, that drizzle looks delicious.

  19. Oh my goodness! I just made these and they are amazing. AWESOME. Thank you!!!

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