Description
Delight in the cozy flavors of fall with these Caramel Apple Cookies. Featuring a soft, spiced dough packed with diced Honeycrisp apples and a gooey caramel center, these cookies deliver the perfect balance of sweetness and warmth. Coated in a cinnamon-sugar mixture, they are irresistibly tender and aromatic—ideal for autumn gatherings or a comforting treat any time of year.
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 the granulated sugar and 1½ teaspoons of apple pie spice until the mixture is light and fluffy. Set this mixture aside to use later for coating the cookies.
- 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 of the caramel candies and set them aside for stuffing the cookies.
- Make the Cookie Dough: To the butter mixture, add the dark brown sugar, the remaining ¼ cup of granulated sugar, egg, vanilla extract, and kosher salt. Beat until fully 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 these dry ingredients to the wet ingredients and mix until fully incorporated into a dough.
- Add Apples: Peel, core, and dice the Honeycrisp apples. Gently fold the diced apples into the cookie dough, ensuring they are evenly distributed without overmixing.
- Shape and Fill Cookies: Using a tablespoon, scoop portions of dough. Flatten each portion slightly, place one caramel candy in the center, then cover with more dough and roll into a smooth ball to fully encase the caramel. Roll each dough ball in the prepared butter and sugar coating mixture to coat the surface evenly.
- Bake: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 12 to 14 minutes, or until the cookies are golden brown around the edges. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use crisp Honeycrisp apples as they hold their texture well during baking.
- If you prefer a less sweet cookie, reduce the amount of sugar slightly.
- Wrapping the caramel candy fully in dough helps prevent caramel from leaking during baking.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- If you don’t have apple pie spice, combine 2 teaspoons cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon ground cloves.
