Today has come up on me out of nowhere. All of a sudden I looked at the calendar and realized in 2 days I am supposed to have my post finished featuring Apple and Honey for the Improv Cooking Challenge. I decided I wouldn’t make anything unless I was really inspired and I really thought I had the energy to do so. Luckily, I was inspired and mustered up the energy on Tuesday night and made these delicious, soft bombs of deliciousness also known as caramel apple cookies. I found the original cookie recipe here, and the caramel sauce is from a recipe in the Better Homes and Garden cookbook.These cookies are a perfect snack for Fall. They are a perfect snack to put into the kiddos lunches now that school is back in business or you can just eat one or two or ten with a cup of tea or coffee.
Caramel and apples are one of the best flavour pairing in the whole world. I personally love the chocolate and caramel dipped apples at Rocky Mountain Chocolate Factory. I can’t get enough of the tart with the sticky sweet caramel… maybe it is because I was deprived for so long when I had braces all through high school. I am definitely making up for that loss though. This caramel sauce is nice and soft and doesn’t harden like traditional caramel sauce. I personally like that, and I love the dripping effect on the cookies. I think the light glaze of caramel sauce is perfect, instead of a big dollop of caramel which I think would overpower the cookie with the sweetness.
Now is the perfect time to try out these delicious cookies when the apples are fresh and in season. These cookies come together really easily and so does the caramel sauce. You could have a lot of fun dipping the cookies in the caramel with your kids, and don’t worry if there is any leftover sauce it would be perfect served over ice-cream or anything else you may fancy.
A delicious cookie recipe for Fall featuring seasonal apples, cinnamon and caramel.
- 1 cup butter salted and softened
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups flour
- 2 1/4 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup apple (preferably tart) diced
- 1/3 cup honey
- 2/3 cup brown sugar
- 1/2 cup butter salted
Preheat oven to 375. In a large bowl cream together the butter and two sugars. Once combined add the 2 eggs and vanilla. Beat until combined. Add the cinnamon, baking powder, baking soda and salt and mix until combined. At this point add 1 1/2 cups of the flour. Mix until just combined and then add the diced apple. Once the apple is combined add the remaining 1 1/2 cup of flour. Use a small cookie scoop and scoop onto baking sheet. Bake for 13-15 minutes until slightly golden brown. Transfer to wire rack to cool.
In a small pot add all of the caramel ingredients. Heat over medium heat until all the ingredients melt and are combined to make a smooth sauce. This should take about 2 minutes. Remove from heat.
Place parchment paper underneath your cooling rack. When cookies have cooled (at least cool enough to touch) dip the top half of the cookie in the caramel sauce like you would dip a donut into a glaze. Place back on cooling rack.