I can’t think of a better way to celebrate the new fall season than with a gooey caramel apple. Growing up, that first bite of the gooey, sticky goodness meant that fall had officially arrived. These days I still enjoy a caramel apple every now and then, especially the giant ones at Rocky Mountain Chocolate Factory. Seriously, have you seen those things? Incredible!
These cookies aren’t quite a caramel apple, but they may very well be the next best thing! They’re packed with caramel apple flavor, right down to the caramel filled centers. Fresh diced apples are baked right into each cookie, rolled in a pecan coating, filled with a thick caramel center then drizzled with two types of chocolate. In one word…incredible!
All the flavor of caramel apple in a portable cookie!! Perfect for Fall!
Yield: 2 1/2 dozen cookies
2 ¼ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 medium Granny Smith apple, peeled and diced (about 1 cup)
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 large egg
1 ½ teaspoons vanilla extract
1 cup pecans, chopped fine
2 large egg whites
1 tablespoons dark brown sugar
20 soft caramel candies
1/4 cup heavy cream
1/4 cup semisweet chocolate chips
1/4 cup white chocolate chips
Preheat the oven to 325°F. Line two cookie sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Place one tablespoon of the flour mixture in a small bowl and toss with diced apples; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl then add the egg and vanilla and beat until well combined. Add the flour mixture and mix until combined. Add the apples and beat until just incorporated.
In a small bowl, whisk 2 egg white until frothy. In a shallow bowl, place pecans and 1 tablespoon of brown sugar for rolling. Roll a heaping tablespoon of dough, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Repeat with the remaining dough.
Using a teaspoon measure spoon, make indentation in center of each ball. Bake until set, 15 to 17 minutes.
While cookies are baking, microwave caramels and heavy cream in medium bowl, stirring occasionally, until smooth, 1 to 2 minutes; set aside.
Once cookies are removed from oven, gently press existing indentations with teaspoon measure. Fill each indentation with 1/2 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.
Once the cookies are completely cool, drizzle with white and dark chocolate.
Source: adapted from Sweet Sugar Belle
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