Description
These Caramel Apple Cookies taste like fall festival magic in every bite – no sticky fingers required!
Ingredients
Scale
- 2¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1½ cups (about 2 medium) apples, peeled and diced small
- 1 cup (175g) caramel bits or soft caramel candies, chopped
- Optional: ½ cup (60g) chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a large bowl, beat butter and both sugars until light and fluffy, about 2-3 minutes.
- Beat in egg and vanilla extract until completely incorporated.
- Gradually add dry ingredients to wet ingredients, mixing on low just until combined.
- Gently fold in diced apples and caramel pieces with a spatula.
- Drop 2-tablespoon portions of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are golden but centers still look slightly underdone.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 4 days.