Caramel Apple Cookies Recipe
This Caramel Apple Cookies recipe produces a soft, chewy cookie with a yummy, creamy surprise center. These cookies take a bit more effort than your standard cookie – but the result is worth the extra time!
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Tips for making the cookies:
Ingredients:
You may already have all the ingredients on hand to create the caramel-filled apple cookies:
- All-purpose flour, baking soda, ground cinnamon and salt
- Granulated sugar and light or dark brown sugar
- Large egg and unsalted butter: bring these ingredients to room temperature prior to mixing the cookie dough. Cold ingredients can lead to separation of your ingredients which will limit the rise in the cookies.
- An apple: shred the apple using a cheese grater
- Caramel squares: you purchase or make your own (check out my recipe for homemade caramels – these are also great for gifts!)
Assembling the caramel filled apple cookies:
Properly sealing the caramel in the cookie dough is important in this recipe – else you may end up with it oozing out while baking:
- Roll 18 rounded balls of dough (approximately 2 teaspoons each) and place on prepared cookie sheets. If the dough is too sticky to work with, place in the fridge for about an hour and it will firm up.
- Make 18 small discs with the remaining cookie dough (approximately ½” round).
- Using your thumb, make a small indentation in each cookie ball (the indentation should be large enough for the caramel).
- Place a caramel in each indentation. Place the cookie dough discs over the caramel. Seal the caramel in the cookie dough by rolling into a ball (ensure no caramel is showing).
I recommend watching my YouTube Video if you are unsure of how to seal the cookie.
FAQs
Place the cookies in an airtight container and store for up to 4 days at room temperature. To freeze, wrap in plastic and freeze for up to 3 months.
Yes, simply make the cookie dough, scoop and bake the cookies.
I hope you enjoy this delicious cookie recipe as much as my friends and family do!
Apple Cinnamon Cookies with Caramel Center
Equipment
- Hand Mixer or
Ingredients
- 180 grams All-Purpose Flour 1 ½ cups
- ½ tsp Baking Soda
- 1 tsp Ground Cinnamon
- ½ tsp Salt
- 100 grams Granulated Sugar ½ cup
- 113 grams Brown Sugar (light or dark) ½ cup
- 113 grams Unsalted Butter, room temperature ½ cup / 1 stick
- 1 large Egg, room temperature
- 1 cup Apple, peeled, cored and shredded 1 medium apple
- 18 pieces Caramel squares (store bought or homemade)
Instructions
- Prepare two baking sheets by lining with parchment paper.
- Preheat oven to 350° F
- Place flour, baking soda, cinnamon and salt in a bowl. Whisk together.
- Using a hand-held or stand- mixer fitted with the paddle attachment, cream the butter and sugar together until smooth.
- Add the egg and mix until smooth.
- Stir in the grated apple.
- Add the dry ingredients and mix on low speed until just combined.
- Roll 18 rounded balls of dough (approximately 2 teaspoons each) and place on prepared cookie sheets.
- Make 18 small discs using the cookie dough (approximately ½").
- Using your thumb, make a small indentation in each cookie ball (the indentation should be large enough for the caramel.
- Place a caramel in each indentation. Place the cookie dough discs over the caramel. Seal the caramel in the cookie dough by rolling into a ball (ensure no caramel is showing).
- Bake in preheated oven for 10 – 12 minutes. The cookies will be a light golden color on top.
- Remove pans from oven and let cool for 5 minutes then move to cool completely on wire racks.
Lori Bosworth