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Caramel Apple Cookies

Deliciously chewy cookies infused with tart apple and rich caramel bits, perfect for fall.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 5 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet ingredients
  • 1 cup Unsalted butter, softened
  • 1/3 cup Granulated sugar
  • 3/4 cup Packed brown sugar
  • 1 large Egg
  • 2 teaspoons Vanilla extract
  • 1 teaspoon Apple extract (optional) Boosts the apple flavor
Dry ingredients
  • 2 1/4 cups All-purpose flour Measure by spooning into the cup
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground cinnamon Wakes up the apple flavor
  • 1/4 teaspoon Ground nutmeg Enhances richness of caramel
Mix-ins
  • 3/4 cup Peeled, finely diced apple (Granny Smith recommended) Pat dry with a paper towel
  • 1 cup Caramel bits
  • small pinch Flaky sea salt, for topping Add per cookie

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar for about two minutes until the mixture is pale and fluffy.
  3. Crack in the egg, then add in the vanilla and apple extracts. Beat until smooth and combined.
  4. In another bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
Mixing
  1. Gradually add the dry mixture to the wet mixture in two or three batches, mixing just until combined.
  2. Fold in the diced apple and caramel bits using a spatula.
Chilling and Baking
  1. Cover the bowl and chill the dough in the fridge for about 30 minutes.
  2. Scoop rounded balls of dough onto lined baking sheets, spacing them about two inches apart.
  3. Bake for 10 to 12 minutes until the edges are light golden and the centers are still slightly underdone.
Cooling and Serving
  1. Let the cookies cool on the baking sheet for 2 to 3 minutes before transferring to a cooling rack.
  2. Sprinkle a tiny pinch of flaky salt on top of each cookie while still warm.

Notes

These cookies hold up surprisingly well, so bake a full batch without guilt. Store in an airtight container for up to 4 days at room temperature. Refrigerate for up to a week or freeze baked cookies for up to 3 months. You can also freeze the raw dough.