Fall is here, and that means it's time for all things apple and caramel! These Caramel Apple Cookies bring together the sweetness of caramel and the tartness of fresh apples in a delightful, chewy cookie. Perfect for cozy days and comforting treats.
The base of our cookie starts with butter, which provides a rich flavor and tender texture. The combination of granulated sugar and brown sugar adds sweetness and a slight molasses note, enhancing the caramel flavor. Eggs are the binding agent, giving structure to our cookies. A splash of vanilla extract adds depth to the overall flavor.
All-purpose flour is the foundation, while baking soda ensures the cookies rise properly. A pinch of salt balances the sweetness. To capture that autumnal essence, we add ground cinnamon and a touch of ground nutmeg. The star ingredient, apples, brings a juicy, tart contrast. Finally, caramel sauce drizzled on top ties everything together with a luscious finish.
These cookies pair beautifully with a warm mug of spiced cider or a scoop of vanilla ice cream. For a festive touch, serve them on a platter garnished with fresh apple slices and cinnamon sticks. They also make a delightful addition to a fall-themed dessert table.
First, preheat your oven to 350°F (175°C). This ensures your cookies bake evenly. Line two baking sheets with parchment paper to prevent sticking.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until the mixture turns light and fluffy. This should take about 3-4 minutes with a hand mixer. Gradually add the eggs, one by one, beating well after each addition. Stir in the vanilla extract for that aromatic touch.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This step ensures the spices are evenly distributed throughout the dough. Gradually add these dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies tender.
Gently fold in the diced apples with a spatula, ensuring they are evenly distributed. Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake in the preheated oven for 12-15 minutes until the edges are golden brown. Keep an eye on them as baking times can vary. Once baked, let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while still warm. Finally, drizzle the cooled cookies with caramel sauce for a sweet finish.
Share