October 23, 2013

Caramel-Apple Cookies

What’s quite possibly better than a caramel apple? Not much, but these Caramel-Apple Cookies just may be. They give the gooey-smothered fruit a run for its money. You might be wondering, “Apples in a cookie?” and to that I reply a resounding “Heck, yes!” Don’t doubt them ’til you try them. 🙂 The apples not only flavor the cookie, but they add a fantastic texture and moisture too.

The air has a chill, the leaves are falling, and the comfy sweaters and tall boots are showing forth. I love this time of year, don’t you? When I used to work at a country store, located on a family-owned orchard, I couldn’t wait for October to roll around because it meant fresh-off-the-tree apples. The customers came flocking for their so-called “slice of the pie”. My favorite variety by far was and still is the Honey Crisp Apple. It’s almost unreal how much it tastes like candy, and in its completely natural form, too!

These Caramel Apple Cookies are a perfect way to incorporate the in-season fruit in a sweet confection. A soft, cinnamon-spiced cookie, loaded with apple bits and graham cracker crumbs, is married with melted caramel, which oozes down its sides and straight into your mouth, if you so allow it. Need I say more? I fell head-over-heels for these beauties at bite one, and there was no turning back.

Which might prove to be unfortunate for my waistline, seeing how I ate a large portion of the batch by myself. These suckers are deliciously dangerous! You’ve been warned. 🙂

I found this recipe in the September ’12 issue of Parent’s Magazine, and it’s a definite keeper! The caramel does make the cookies a bit sticky, but yet they’re so unique and irresistible that you almost don’t notice.

{CARAMEL-APPLE COOKIES}

2 sticks salted butter, softened

1 cup granulated sugar

1/2 cup packed brown sugar

2 eggs

2 tsp. vanilla extract

2 2/3 cups all-purpose flour

1 cup graham-cracker crumbs

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1 small apple, peeled, cored, and finely chopped (3/4 cup)

1 cup vanilla caramels

3 Tbs. whipping cream (or whole milk)

Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper (or spray with cooking spray). In a bowl, beat butter on medium to high speed for 30 seconds. Beat in sugars until fluffy. then add eggs and vanilla. In a medium bowl, stir together flour, crumbs, baking powder, salt, and cinnamon. Add to butter mixture and beat until combined. Stir in apple.

Shape dough into 1 1/4-inch balls. Arrange balls 2 inches apart on cookie sheets. Bake for 12 minutes or until edges are lightly browned. Removed and let cool on wire racks. Add caramels and cream to a microwave-safe bowl. Microwave on high for 30 to 60 seconds or until nearly melted, stirring once. Stir until smooth. Drizzle over cookies; serve when hardened.

Yes-they’re every bit as good as they look….and more. You may just want to share some with the neighbors. A secret this good simply shouldn’t be kept.

They’re mini pieces of autumn…in cookie form.Yummy to the core.

Enjoy!

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Looking for more delicious fall recipes?
Check out these Best-Ever Iced Pumpkin Chocolate Chip Cookies!