I love Fall. I love jeans and hoodies and piles of brown, crunchy leaves and warm apple cider and pumpkin carving…
I really love caramel.
I’ve recently become addicted to anything and everything salted caramel from Starbucks – hot chocolates, mochas, Frappuccinos, cake pops…it’s all amazing. And then, at the grocery store, I saw Kraft’s Caramel Bits. AKA – I can use little bits of caramel in a recipe without unwrapping a million individual pieces. Love.
Combine bits of caramel with dried apple chunks, throw them in a cookie, and you have warm, gooey, sweet bites of Fall (like most cookies, they’re fantastic fresh out of the oven!).
Be warned – the caramel bits can stick to the pan a little. It helped when I let the cookies cool on the pan for a few more minutes than normal so that the cookies didn’t fall apart when the spatula caught on the caramel. Or just use a Silpat. They were well worth it!
Caramel Apple Cookies
- Yield: 2
- 1 cup (2 sticks) butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 1/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 (11 oz) package caramel bits
- 1 cup dried apples, chopped
- Cream butter and both sugars.
- Beat in eggs and vanilla extract.
- In a separate bowl, mix together flour, baking soda, and salt with a fork or whisk.
- Add dry mixture to wet butter mixture and stir to combine.
- Fold in caramel bits and dried apples.
- Drop dough onto an ungreased cookie sheet in tablespoon sized pieces.
- Bake for 8-10 minutes at 350 degrees.