Caramel Apple Cookies (Edit recipe)

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The inspiration for these Caramel Apple Cookies came from one of my favorite Halloween candies - Caramel Apple Pops. Remember those caramel coated, green apple suckers? Well, these are a fall cookie that gives those same tart + sweet flavors to the table. Diced Granny Smith Apples meets Caramel Bits from the baking aisle and a spoonful of warming Apple Pie Spice from Primal Palate for the ultimate cozy cookie recipe. Perfect to kick off your fall baking or save for a Halloween celebration.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

9 minutes

INGREDIENTS

11

Serves: 18

Ingredients

0.5 cup Butter, Unsalted
0.25 cup Granulated White Sugar
.5 cup Brown Sugar, packed
1 whole Egg
1 tsp Vanilla Extract - Primal Palate
1.5 cups All Purpose Flour
.5 tsp Baking Soda
.5 tsp Sea Salt
1 tsp Apple Pie Spice - Primal Palate
.5 cup Apple, Granny Smith, about ½ large apple, peeled and petite diced
.5 cup Caramel Baking Chips, I used Kraft Caramel Bits

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
In a medium mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream butter, granulated sugar and brown sugar together on medium speed for about 2 minutes, until light and fluffy.
Add the egg and vanilla extract. Mix for another 1 to 1½ minutes, scraping down the bowl as needed.
In a separate bowl, whisk together flour, baking soda, salt and apple pie spice.
Add half of the dry mixture to the wet ingredients and mix until just combined. Add the remaining dry mixture and mix again until no streaks remain.
Gently stir in diced apple and Caramel Bits.
Using a 1½ tablespoon cookie scoop (#40), portion dough onto prepared baking sheets, leaving 2 inches of space between each cookie for spreading.
Bake for 9 minutes, until edges are set and lightly golden. The centers may look slightly soft, but they will finish setting as they cool.
Allow cookies to cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.
Repeat with remaining dough. Makes 18 cookies

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	150
Fat:	7 g
Carbohydrates:	20 g
Protein:	4 g
Cholesterol:	13 g
Sodium:	106 mg
Fiber:	0 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.