Candy Apple Cookies are a delightful treat that combines the classic flavors of caramel apples with a soft, chewy cookie base. By using simple ingredients and focusing on fresh, natural flavors, you can create a delicious dessert that captures the essence of a fall favorite. Here’s a straightforward recipe to guide you:
Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup apple, finely diced (choose a crisp variety like Granny Smith or Honeycrisp)
- ½ cup caramel bits or chopped soft caramels
- ½ cup crushed candy coating (such as red candy melts or cinnamon candies)
Instructions:
Prepare the Dough:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the diced apples, caramel bits, and half of the crushed candy coating.
Bake the Cookies:
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the center is set.
- Remove from the oven and immediately sprinkle the remaining crushed candy coating on top of the warm cookies.
Serve:
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy fresh, or store in an airtight container for up to 3 days.
Tips:
- For extra caramel flavor, drizzle warm cookies with additional melted caramel.
- If you prefer a crunchier texture, bake for an extra 1-2 minutes.
- Use parchment paper to prevent the caramel bits from sticking to the baking sheet.
candy apple cookie
- Total Time: 35 minutes
- Yield: 3
Description
Candy Apple Cookies are a delightful treat that combines the classic flavors of caramel apples with a soft, chewy cookie base. By using simple ingredients and focusing on fresh, natural flavors, you can create a delicious dessert that captures the essence of a fall favorite. Here’s a straightforward recipe to guide you:
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup apple, finely diced (choose a crisp variety like Granny Smith or Honeycrisp)
- ½ cup caramel bits or chopped soft caramels
- ½ cup crushed candy coating (such as red candy melts or cinnamon candies)
Instructions
Prepare the Dough:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the diced apples, caramel bits, and half of the crushed candy coating.
Bake the Cookies:
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the center is set.
- Remove from the oven and immediately sprinkle the remaining crushed candy coating on top of the warm cookies.
Serve:
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy fresh, or store in an airtight container for up to 3 days.
Notes
- For extra caramel flavor, drizzle warm cookies with additional melted caramel.
- If you prefer a crunchier texture, bake for an extra 1-2 minutes.
- Use parchment paper to prevent the caramel bits from sticking to the baking sheet.
- Prep Time: 15 min
- Cook Time: 20 min
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