Description
These Caramel Apple Cookies combine the warm flavors of apple pie spice and diced Honeycrisp apples with gooey caramel candies baked into soft, chewy cookies. Perfect for a cozy fall treat, they offer a delightful balance of sweet and spiced tastes with a tender texture.
Ingredients
Scale
Butter and Sugar Coating
- 12 tablespoons (1½ sticks) unsalted butter, softened
- ¾ cup granulated sugar, divided
- 2½ teaspoons apple pie spice or ground cinnamon, divided
Cookie Dough
- 21 soft caramel candies (e.g., Kraft Baking Caramels)
- ¾ cup packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 2 cups all-purpose flour
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1 teaspoon baking soda
- 1 large or 2 medium Honeycrisp apples, peeled, cored, and diced
Instructions
- Prepare Butter and Sugar Coating: In a large bowl or stand mixer, beat the softened butter with ½ cup of granulated sugar and 1½ teaspoons of apple pie spice until the mixture becomes light and fluffy. Set this mixture aside to use for coating the cookie dough balls later.
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking. Unwrap the caramel candies and have them ready for stuffing inside the cookie dough.
- Make the Cookie Dough: To the butter mixture, beat in the dark brown sugar, the remaining ¼ cup granulated sugar, egg, vanilla extract, and salt until combined. Gradually add the dry ingredients—flour, instant vanilla pudding mix, baking soda, and the remaining 1 teaspoon apple pie spice—and mix until the dough is fully incorporated and smooth.
- Add Apples: Peel, core, and dice the Honeycrisp apples into small pieces. Fold these diced apples gently into the cookie dough to ensure even distribution without overmixing.
- Shape and Fill Cookies: Using a tablespoon, scoop portions of the dough. Flatten each scoop slightly, place one caramel candy in the center, then cover with additional dough and roll into a ball, sealing the caramel inside. Roll each dough ball in the reserved butter and sugar spice mixture to coat evenly.
- Bake: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 12 to 14 minutes, or until the edges turn golden brown. Remove from the oven, let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
- Use Honeycrisp apples for their crisp texture and balanced sweetness, but other firm apples like Granny Smith or Fuji will also work.
- Instant vanilla pudding mix adds moisture and chewiness to the cookies.
- Be sure to wrap the caramel candies fully with dough to avoid caramel leakage during baking.
- Store baked cookies in an airtight container at room temperature for up to 4 days.
- For extra spice, you can add a pinch of nutmeg or cloves to the apple pie spice mix.
