Description
These Caramel Apple Cookies combine the warm flavors of cinnamon and nutmeg with juicy diced apples and chewy caramel bits, baked to golden perfection. Soft and flavorful, they offer a delightful treat that balances sweetness and spice, perfect for cozy gatherings or a comforting snack.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 ½ cups chopped apples (peeled and finely diced)
- 1 cup chewy caramel bits or chopped soft caramels
- ½ cup chopped pecans (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats and set aside to prepare for baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well mixed. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, which should take about 3 to 4 minutes.
- Add Eggs and Vanilla: Add the eggs to the creamed butter and sugar one at a time, beating well after each addition to fully incorporate. Then mix in the vanilla extract to enhance flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid over-mixing to keep the cookies tender.
- Fold in Add-ins: Gently fold in the finely diced apples, chewy caramel bits, and chopped pecans if using, ensuring they are evenly distributed throughout the cookie dough.
- Portion the Dough: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading while baking.
- Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges of the cookies are lightly golden and the centers appear set.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For a nut-free version, omit the pecans.
- Use tart apples like Granny Smith for a nice contrast to the sweet caramel bits.
- Ensure the butter is softened, not melted, for best creaming results.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can also be frozen after baking for up to 3 months.
