Part snickerdoodle, part caramel apple, these cookies have got it going on! They’re super chewy, with bright notes of apple, gooey caramel, all surrounded by sweet cinnamon-sugar. You just can’t stop eating them because they have so many different layers of flavor. These were definitely a favorite at Carroll Cafe this month, and will definitely be something I make regularly in the fall when caramel apples just feel so right. These cookies do spread quite a bit. I scooped them into dough balls and stuck them in the freezer for about 10 minutes and then rolled them in cinnamon-sugar. They spread and basically became one giant cookie. However, they were still fantastic and still easy to separate, so I don’t see it as a big problem.
These are similar to the Caramel Apple Cookies I made previously, but I really loved the addition of the cinnamon-sugar in these.
Caramel Appledoodles
Makes about a dozen large, or two dozen regular-sized cookies
Adapted from Prevention RD
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 2 eggs
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 2 Tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 1 medium apple, peeled, cored and diced
- 1 cup soft caramels, chopped (about 20 caramels)
- Cinnamon-Sugar: 1/3 cup granulated sugar + 2 Tbsp cinnamon
In a large bowl, cream the butter and sugars together. Add the eggs one at a time, beating well after each addition until fully incorporated.
In a separate bowl, sift together flours, cornstarch, baking soda, salt and nutmeg. Gradually add the flour mixture to the butter mixture, stirring until just combined. Fold in apples and caramel bits. Scoop into dough balls and refrigerate for one hour or freeze.
Preheat oven to 350°F.
Mix the cinnamon-sugar together. Remove cookies from the fridge or freezer and roll in the cinnamon sugar. Place on a parchment lined baking sheet about 3 inches apart.
Bake for about 14-16 minutes, rotating the pan once halfway through.
