Description
These Caramel Apple Cookies combine soft, buttery dough with tender chunks of Honeycrisp apples and gooey caramel centers, rolled in a sweet apple pie spice sugar coating. Perfectly spiced and chewy, they bring the classic flavors of autumn into a delightful cookie form, ideal for cozy gatherings or a special treat.
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 is light and fluffy. This mixture will give the cookies their buttery flavor and a spiced sugar coating. Set aside the mixture for later use to coat 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 and ensure even baking. Unwrap all the caramel candies so they are ready to be wrapped inside the cookie dough.
- Make the Cookie Dough: To the butter mixture, beat in the dark brown sugar, the remaining ¼ cup granulated sugar, the 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 of apple pie spice. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated, forming a soft cookie dough.
- Add Apples: Peel, core, and dice the Honeycrisp apples into small pieces. Fold the diced apples gently into the dough until evenly distributed, being careful not to overmix to keep the apples from breaking down too much.
- Shape and Fill Cookies: Scoop approximately 1 tablespoon of the dough, flatten it slightly, and place one caramel candy in the center. Cover the caramel with additional dough and roll it gently into a ball to seal the caramel inside. Roll each dough ball in the reserved sugar-spice mixture to coat the outside before placing on the prepared baking sheets.
- Bake: Arrange the dough balls on the baking sheets spaced about 2 inches apart to allow for spreading. Bake in the preheated oven for 12-14 minutes, or until the cookies are golden brown around the edges. Once baked, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting lets the caramel settle and prevents sticking.
Notes
- Use Honeycrisp apples for their sweet-tart flavor and firmness, which hold up well during baking.
- Instant vanilla pudding mix adds moisture and tenderness to the cookies.
- Make sure to fully seal the caramel candies inside the dough to prevent them from leaking during baking.
- Store cookies in an airtight container at room temperature for up to 3 days. Reheat slightly for a gooey caramel experience.
- For a spicier kick, add a pinch of ground nutmeg or cloves to the apple pie spice mix.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
