Chewy Caramel Apple Cookies
Equipment
Ingredients
For the Cookies:
- 2 ½ cups unbleached all-purpose flour, spooned and leveled 300g
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¾ cup salted butter, softened 170g
- ¾ cup light brown sugar, packed 150g
- ¼ cup granulated sugar 50g
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ¼ cup unsulphured molasses 84g
- 1 cup baked apple slices, coarse chopped (dried apples work too, but may add more moisture and weight) 65g
For the Caramel Drizzle:
- 30 caramel squares, unwrapped
- 1-2 tbsp heavy cream, adjust for drizzle consistency
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Cream Sugar and Butter: In a large bowl, using a hand mixer or stand mixer with paddle attachment, beat softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add Wet Ingredients: Add egg, vanilla extract, and molasses to the butter mixture. Beat until fully combined, scraping down the sides of the bowl as needed.
- Combine and Fold: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in chopped baked apples with a spatula until evenly distributed.
- Chill Dough: Cover the dough tightly and refrigerate for at least 1 hour (or up to 24 hours) to enhance chewiness and prevent spreading.
- Preheat Oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Shape Cookies: Scoop dough into 1½-tablespoon balls (should yield about 30 cookies). Place 2 inches apart on prepared baking sheets.
- Bake: Bake for 9–11 minutes, until edges are set but centers are still soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt Caramel: In a microwave-safe bowl, combine caramel squares with 1–2 tablespoons of heavy cream. Microwave in 15-second bursts, stirring between each, until smooth and drizzleable (about 45–60 seconds total).
- Drizzle Caramel: Spoon melted caramel over each cooled cookie. Drizzle only the cookies you plan to eat that day to avoid stickiness in storage.
- Serve and Store: Let caramel set for 10–15 minutes. Store cookies in an airtight container in the refrigerator with parchment paper between layers to prevent sticking. Enjoy within 3–5 days or freeze for up to 3 months.
Video
Notes
- Chewy Texture Tips: The molasses and chilling time are key for that soft, chewy texture. Don’t skip the chill! Bare brand baked apples add a lighter, chewy bite, while dried apples may increase moisture—adjust flour slightly if dough feels too wet.
- Caramel Tip: Drizzling caramel post-baking prevents burning or hardening. For less mess, drizzle only what you’ll eat immediately.
- Flavor Profile: The molasses gives a warm, fall flavor that pairs perfectly with the tart apples and sweet caramel. A pinch of flaky sea salt on the caramel drizzle adds a delightful sweet-salty contrast.
- Storage: Use parchment between layers in the fridge to keep cookies from sticking. These are messy but worth it for molasses lovers!
Nutrition
Serving: 1cookie
Servings: 30 cookies
Calories:
