Print

Caramel Apple Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 1 review

Indulge in these soft and chewy Caramel Apple Cookies, packed with buttery caramel bits and tangy freeze-dried apples for a perfect fall-inspired treat. With a hint of cinnamon and a delicate sprinkle of flaky sea salt, these cookies offer a delightful balance of sweet and savory flavors. A leisurely refrigeration step enhances the texture, resulting in perfectly baked cookies that are crisp on the edges and tender inside.

Ingredients

Dry Ingredients

  • 2 cups minus 2 tablespoons cake flour
  • 1 ⅔ cups bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons coarse salt
  • 2 teaspoons ground cinnamon (optional)

Wet Ingredients

  • 1 ¼ cups unsalted butter (room temperature)
  • 1 ¼ cups packed light or dark brown sugar
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract or vanilla bean paste

Add-ins

  • 1 (11-ounce) bag Kraft Caramel Bits
  • 1 (1.25-ounce) bag freeze-dried apple slices, chopped into bite size pieces (roughly 1 heaping cup)
  • Flaky sea salt (optional)

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together the cake flour, bread flour, baking soda, baking powder, coarse salt, and ground cinnamon if using. Set this mixture aside.
  2. Cream butter and sugars: Using a mixer fitted with a paddle attachment, cream the unsalted butter with the brown sugar and granulated sugar until the mixture is very light and fluffy, about 5 minutes.
  3. Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract or vanilla bean paste thoroughly.
  4. Combine dry and wet ingredients: Reduce the mixer speed to low and gradually add the dry flour mixture to the wet ingredients. Mix only until just combined, about 5 to 10 seconds.
  5. Fold in add-ins: Gently fold in the caramel bits and chopped freeze-dried apple pieces until evenly distributed in the dough.
  6. Refrigerate dough: Press plastic wrap directly onto the dough and refrigerate for 24 to 36 hours to develop flavor and texture. Dough can be refrigerated up to 72 hours if needed.
  7. Preheat oven and prepare baking sheets: When ready to bake, remove dough from the refrigerator and preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Portion dough: Using a large 3-tablespoon cookie scoop, portion the dough onto the parchment-lined baking sheets, leaving at least 3 inches of space between each cookie to allow for spreading.
  9. Optional seasoning: If desired, sprinkle a small pinch of flaky sea salt on each unbaked cookie to enhance flavor.
  10. Bake cookies: Bake in the preheated oven for 16 to 20 minutes, or until the edges are light golden brown but centers remain soft.
  11. Cool and transfer: Allow cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
  12. Repeat or store dough: Repeat with remaining dough batches, or store any unused dough in the refrigerator for baking the following day.

Notes

  • Refrigerating the dough for at least 24 hours improves flavor and texture for better cookies.
  • Adjust baking time based on your oven and desired cookie texture; less time for chewier cookies, more for crispier edges.
  • Substitute caramel bits with chopped soft caramel candies if unavailable.
  • Freeze-dried apples add a tangy crunch without moisture; avoid fresh apples to prevent sogginess.
  • Flaky sea salt is optional but highly recommended for balanced sweetness.

Find it online: https://lauracooks.com/caramel-apple-cookies-recipe/