Caramel Apple Cookies
Delightful fall-inspired cookies combining apples and caramel for a sweet treat.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.75 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1.5 cups diced apples (preferably Granny Smith or Honeycrisp)
- 1 cup caramel pieces or chopped caramel candies
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Gather all your ingredients for efficient preparation.
Combine Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
Cream Butter and Sugars
- In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Add Egg and Vanilla
- Mix in the egg and vanilla extract until well combined, about 1 minute.
Incorporate Ingredients
- Gradually mix in the dry ingredients until just combined.
- Gently fold in the diced apples and caramel pieces.
Bake Cookies
- Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges are lightly golden.
Cooling
- Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to one week. For longer storage, refrigerate for up to two weeks or freeze for up to three months.