Description
These Caramel Apple Cookies combine the warm flavors of apple pie spice, soft caramel centers, and tender dough for a delightful autumn-inspired treat. Each cookie features a gooey caramel surprise wrapped in a spiced apple-studded dough, perfectly coated in a buttery sugar-spice blend. Ideal for holiday gatherings or cozy afternoons with tea.
Ingredients
Scale
Butter 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 is light and fluffy. Set this mixture aside to use later as a coating for the cookies.
- 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 soft caramel candies and set them aside for stuffing the cookies.
- Make the Cookie Dough: To the butter mixture, beat in the dark brown sugar, remaining ¼ cup granulated sugar, egg, vanilla extract, and kosher salt until well combined. In a separate bowl, whisk together the flour, instant vanilla pudding mix, baking soda, and the remaining 1 teaspoon apple pie spice. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
- Add Apples: Peel, core, and dice the Honeycrisp apples into small pieces. Gently fold the diced apples into the cookie dough until just combined, ensuring the apples are evenly distributed.
- Shape and Fill Cookies: Scoop approximately 1 tablespoon of dough and flatten slightly. Place one soft caramel candy in the center, cover with additional dough, and carefully roll into a ball, fully encasing the caramel. Roll each dough ball in the previously prepared butter, sugar, and spice coating to coat evenly.
- Bake: Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake in the preheated oven for 12-14 minutes, or until the cookies are golden brown around the edges. Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use Honeycrisp apples for their sweet-tart flavor and firm texture which hold up well during baking.
- Make sure the caramel candies are soft; if using hard caramels, warm them slightly to soften before stuffing the cookies.
- Instant vanilla pudding mix helps keep the cookies moist and tender.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend with xanthan gum.
