Caitlin Bensel
One bite of these caramel apple cookies and you might never go back to the fruit on a stick. The apple flavor is dialed way up thanks to freshly grated apple and dried apple chips in the dough. Caramel candy centers become perfectly gooey as the cookies bake. The secret hero of this recipe? Brown butter! It adds a wonderful richness and makes the apple pop even more. Add this recipe to your lineup of fall cookies to bake this season.
What’s the difference between chewy caramels and hard caramels?
The longer a caramel cooks, the harder it sets. Chewy caramel candies have been cooked a little less than hard caramel candies (so you can bite into one without cracking a tooth). Be sure to use chewy candies here so they’ll soften as the cookies bake.
How do you brown butter?
Gently melt butter on the stovetop, then keep cooking, whisking occasionally, until it turns golden and has a nutty, toasty aroma. To see if it’s ready, dip a metal spoon in the butter and check the color—it should be no darker than a medium golden brown. Be sure to pour the butter into a heatproof bowl right when you reach this point so it doesn’t burn.
What is in apple pie spice?
Cinnamon, nutmeg, and allspice are the star trio of apple pie spice (cardamom and ginger sometimes join in as back up singers). This blend makes apple desserts taste even more apple-y. Grab a jar from the spice aisle or make your own.
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Yields:
2
dozen
Prep Time:
0
hours
20
mins
Total Time:
0
hours
45
mins
c.
salted butter (1 1/2 sticks)
c.
chopped apple chips
Granny Smith apple, grated (about 1/2 cup)
Chewy caramel candies (such as Werther’s), about 6 oz.
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- Preheat the oven to 350˚. Brown the butter by melting it over medium heat in a medium saucepan, then let it cook and bubble for an additional 3 to 5 minutes or until the foam and butter underneath is golden brown. Transfer it to a large, heatproof mixing bowl and swirl a few times to help stop the browning. Let it cool to room temperature, about 30 minutes.
- Meanwhile, whisk together the flour, baking soda, salt, and apple pie spice in a medium bowl; set aside.
- Add the brown and granulated sugars to the mixing bowl with the browned butter and beat with an electric mixer on medium speed for about 1 minute until creamy. Add the egg and vanilla, and mix on low just until combined.
- Add the dry ingredients to the butter mixture and mix until combined. Mix in the grated apple. Fold in the apple chips with a rubber spatula.
- Scoop the dough into balls, about 1 1/2 tablespoons in size, onto two parchment lined baking sheets and press a caramel candy into the center of each. Bake for 10 to 12 minutes, or until the edges are golden brown and the caramel has melted. Cool for 5 minutes on the sheet tray, before transferring to a wire cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
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