Salted Caramel Apple Cookies
What I love most about this apple cookies recipe is how effortlessly it blends the flavors of fall into a soft, chewy cookie.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Hand mixer or stand mixer
- Spatula
- Baking Sheet
- Parchment paper or silicone baking mat
- Cooling Rack
Ingredients
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¾ cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups peeled and chopped apples about 2 medium apples
For the Salted Caramel:
- 1 cup caramel bits or chopped soft caramel candies
- ½ tsp flaky sea salt
Instructions
Prep Your Ingredients
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Peel, core, and chop your apples into small, even pieces—about ½-inch cubes. This ensures they bake evenly and stay tender but not mushy.
- Measure out all your dry ingredients (flour, baking soda, salt, cinnamon, nutmeg) and caramel bits so everything is ready to go.
- Pro Tip: Having all ingredients prepped before mixing makes the baking process smooth and stress-free.
Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- Set aside while you work on the wet ingredients.
- Pro Tip: Whisking the dry ingredients helps evenly distribute the spices and prevents pockets of baking soda.
Cream Butter and Sugars
- In a large bowl, use a hand mixer or stand mixer to cream the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
- Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
- Pro Tip: Scrape down the sides of the bowl with a spatula occasionally to make sure everything is fully incorporated.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula.
- Stir in the chopped apples until evenly distributed.
- Pro Tip: Fold gently to avoid smashing the apple pieces—they should stay chunky for the best texture.
Add Caramel and Shape Cookies
- Fold in the caramel bits, making sure they’re evenly spread throughout the dough.
- Scoop the dough into 2-tablespoon portions and place them about 2 inches apart on the prepared baking sheet.
- Pro Tip: For a professional touch, sprinkle a tiny pinch of flaky sea salt on top of each cookie before baking—it really enhances the caramel flavor.
Bake to Perfection
- Bake for 12–15 minutes, or until the edges are lightly golden but the centers still look soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Pro Tip: Cookies continue to set as they cool, so don’t worry if the centers look slightly underbaked—they’ll finish perfectly on the rack.
Notes
Nutritional Value (per cookie, approx.):
- Calories: 180–200 kcal
- Carbohydrates: 28 g
- Sugars: 16 g
- Fat: 8–9 g
- Saturated Fat: 5 g
- Protein: 2 g
- Fiber: 1 g
- Sodium: 120 mg