Logan and I experimented in the kitchen this afternoon while Madeline was napping. My mission was to create a caramel apple cookie. I thought the idea would be perfect for fall and something different. You can probably use any cookie base for the dough recipe. I picked this one because I like chewy cookies rather than crunchy cookies. Luckily, our experiment worked and we were able to enjoy these cookies for dessert.
Big and Chewy Caramel Apple Cookies
- 3 1/3 c flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 16 Tbs (2 sticks) unsalted butter, melted and cooled
- 1 1/2 c packed brown sugar
- 1/4 c granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 Tbs vanilla extract
- 1 1/4 c Kraft Caramel Bits (near chocolate chips in grocery store)
- 1 1/2 c granny smith apple, small diced or grated
Preheat oven to 325 degrees F. Whisk flour, baking soda, and salt together. Set aside. Beat butter and sugars using an electric mixer on medium speed for 2 minutes. Beat in the eggs, yolks, and vanilla until combined. Scrap sides as needed.
Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Stir in the apple and caramel bits until evenly distributed.
Roll dough into large golf ball sized balls (a little less than 1/4 c of dough). Lay on parchment paper lined baking sheets, spaced about 2 inches apart. Bake until edges are golden but the centers are still soft and puffy, 15-20 minutes.
Let cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.