Description
These Soft Caramel Apple Spice Cookies are a chewy, spiced delight. Filled with apple bits and gooey caramel, they’re pure autumn bliss.
Ingredients
Scale
- Cookie Base:
- 2 ½ cups (300g) all-purpose flour
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) light brown sugar, lightly packed
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- Apple & Caramel Magic:
- 1 cup (about 1 medium) Granny Smith apples, finely diced
- 1 cup (180g) caramel bits (or chopped soft caramels)
- Spice Essentials:
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Finishing Touch:
- Flaky sea salt (optional, for sprinkling)
Instructions
- Cream It Right:: First things first, get that room temperature butter and both sugars into your stand mixer. Cream them together on medium speed until they’re light and fluffy, about 2-3 minutes. This step is where you build the foundation for soft cookies, so don’t rush it! It should look pale and airy, almost like a cloud. I always peek in to make sure it’s just right, sometimes scraping down the sides to catch any stragglers.
- Eggs In, One by One:: Next, crack in your eggs, one at a time, mixing well after each addition. This helps them incorporate fully and keeps your batter smooth. I always hold my breath a little here, hoping I don’t get any shell in the mix—oops! A little vanilla extract goes in here too, adding that lovely background warmth. Make sure each egg is fully combined before the next one joins the party.
- Dry Meets Wet:: In a separate bowl, whisk together your flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Then, gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Overmixing is the enemy here, hon! It develops the gluten too much, leading to tough cookies. Stop as soon as you see no more streaks of flour.
- Apple & Caramel Fold-In:: Now for the good stuff! Gently fold in your finely diced Granny Smith apples and those glorious caramel bits. Be careful not to crush the apples too much. This is where the magic happens, transforming simple dough into Soft Caramel Apple Spice Cookies. I love watching the colors swirl together, a true sign of autumn goodness!
- Chill Out, Dough:: Cover your dough and pop it in the fridge for at least 30 minutes. Honestly, this step is non-negotiable for me! It helps prevent spreading and deepens the flavors. I’ve skipped it before, thinking I was clever, and my cookies spread out like pancakes. Learn from my mistakes, a little patience goes a long way here.
- Bake & Enjoy:: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the sheet, leaving some space between them. Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still soft. They might look a little underdone, but trust me, they’ll set up as they cool, giving you that perfect soft, chewy texture. The smell alone is heavenly!