Description
These Caramel Apple Cookies combine the warm flavors of apple pie spice, soft caramel centers, and tender cookie dough for a delightful treat perfect for fall or any cozy occasion. Soft, chewy, and packed with diced Honeycrisp apples, these cookies feature a sweet caramel surprise inside every bite, coated with a spiced sugar mixture for an extra touch of flavor.
Ingredients
Scale
Cookie Dough
- 12 tablespoons (1½ sticks) unsalted butter, softened
- ¾ cup granulated sugar, divided
- 2½ teaspoons apple pie spice or ground cinnamon, divided
- 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
Filling
- 21 soft caramel candies (e.g., Kraft Baking Caramels), unwrapped
Coating
- ½ cup granulated sugar
- 1½ teaspoons apple pie spice or ground cinnamon
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 for later use.
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking. Unwrap all caramel candies and keep them ready for filling.
- Make the Cookie Dough: To the butter mixture, add brown sugar, the remaining ¼ cup of granulated sugar, egg, vanilla extract, and salt. Beat until all ingredients are well combined. In a separate bowl, mix the flour, instant vanilla pudding mix, baking soda, and remaining 1 teaspoon of apple pie spice. Gradually add this dry mixture into the wet ingredients and mix until fully incorporated.
- Add Apples: Peel, core, and finely dice the Honeycrisp apples. Gently fold the diced apples into the cookie dough until evenly distributed but avoid overmixing.
- Shape and Fill Cookies: Scoop 1 tablespoon portions of the dough. Flatten each portion slightly, place one unwrapped caramel candy in the center, then cover with another portion of dough if needed, rolling into a smooth ball. Roll each cookie dough ball in the prepared sugar and apple pie spice coating to create a spiced outer layer.
- Bake: Place the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden brown and the cookies are set. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute the apple pie spice with ground cinnamon if preferred.
- Using Honeycrisp apples adds a crisp, tart flavor but other firm apple varieties like Granny Smith or Fuji can also be used.
- Ensure caramel candies are soft; if hard, you can microwave them slightly to make pliable.
- Do not overbake to maintain soft and chewy texture.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
