I just can’t help myself! I’m on a baking binge…and unfortunately, an eating binge, too. There’s something about apples and pumpkins that just makes me want to eat my way through fall. I’ve made Pumpkin Drops, pumpkin scones (courtesy of Recipe Girl), and today…Caramel Apple Cookies. Oh my, these are good. We’ve made Caramel Apple Cupcakes before, and while those get extra points for presentation, I gotta say, I liked the cookie version better. Not as messy, and tasted JUST like a caramel apple. The cupcakes were good, too, but it used a spice cake mix as the base and it kinda got in the way of the apple-y-goodness.
Anyway, I saw this recipe in September’s issue of Parents magazine, and the only adaptation I’d make for next time is to use at least half whole-wheat flour. I did use a large apple instead of a small one. Just figured extra fruit couldn’t hurt.
Caramel Apple Cookies
2 sticks salted butter, softened
1 c. sugar
1/2 c. brown sugar
2 tsp. vanilla
2 2/3 c. flour
1 c. graham cracker crumbs
2 tsp. baking powder
1/2 tsp. kosher salt
1/2 tsp. cinnamon
1 large apple, peeled, cored and finely chopped
1 c. vanilla caramels
3 T. whipping cream
Beat butter for 30 seconds. Beat in sugars until fluffy. Then add eggs and vanilla.
Add dry ingredients to the butter mixture and beat until combined. Fold in the apples.
Drop dough by the tablespoon-full onto parchment-lined cookie sheets. Bake at 350 for about 12 minutes.
Microwave caramels and cream until nearly melted, whisking briskly until smooth. Drizzle over the cooled cookies.