These cookies were made for Carroll Cafe and were quite the hit. The toffee bits add a sweet touch, the apple is a little chewy, and the almonds add a little crunch. These are definitely a unique option and are definitely something I’d make again. While I don’t remember the last time I actually ate a caramel apple, these definitely easier to eat, and who doesn’t love a cookie!
Makes about 1 dozen cookies
Adapted from Bakers Royale
- 14 Tbsp unsalted butter
- 1/3 cup granulated sugar
- 1/3 cup packed dark brown sugar
- 1 tsp salt
- 1 1/2 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1 cup diced apple (4oz, about 1 apple)
- 3/4 cup chopped salted roasted almonds
- 1/2 cup toffee bits
Preheat oven to 350°F. Line baking sheet with parchment paper and set aside.
Heat 10 Tbsp butter in a small saucepan over medium heat, stirring until browned with a nutty aroma, about 5 minutes. Remove from heat, strain and whisk in the remaining butter until melted.
Add sugars, salt, and vanilla to bowl and whisk until fully combined. Add egg and egg yolk and continue whisking until smooth and no sugar lumps remain. Let mixture stand for 3 minutes, then whisk for 30 seconds; repeat 2 more times until mixture is shiny.
Sift flour and baking soda together, then stir flour into the butter-sugar mixture. Fold in apples, almonds, and toffee bits.
Scoop batter onto prepared cookie sheet and bake for 10-14 minutes, until cookies are golden and set.