Chewy Caramel Apple Cookies
Soft and chewy caramel apple cookies made with Honeycrisp apples, warm apple pie spice, vanilla pudding mix, and a gooey caramel center.
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Servings: 24
Ingredients
- 12 tbsp unsalted butter softened
- ¾ cup granulated sugar divided
- 2 ½ tsp apple pie spice mix or ground cinnamon divided
- 21 soft caramel candies such as Kraft Baking Caramels
- ¾ cup packed dark brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 2 cups all-purpose flour
- 1 box instant vanilla pudding mix 3.4 oz
- 1 tsp baking soda
- 1 large or 2 medium Honeycrisp apples peeled, cored, and diced into ¼-inch pieces
Instructions
Soften the butter.
- Place the unsalted butter in the bowl of a stand mixer, or in a large mixing bowl if using an electric hand mixer. Allow the butter to soften at room temperature.
Prepare the spiced sugar coating.
- In a small bowl, combine ½ cup granulated sugar with 1 ½ tsp apple pie spice mix or ground cinnamon. Stir until evenly mixed, then set aside.
Prepare the oven and baking sheets.
- Arrange two oven racks to divide the oven into thirds. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
Prepare the caramels.
- Unwrap the soft caramel candies and set them aside.
Cream the butter and sugars.
- Add the dark brown sugar and the remaining ¼ cup granulated sugar to the softened butter. Beat with the paddle attachment on medium-high speed for 2 to 3 minutes, or until the mixture is lightened in color and fluffy.
Add the egg, vanilla, and salt.
- Add the egg, vanilla extract, and kosher salt. Beat for approximately 30 seconds, or until fully combined.
Combine the dry ingredients.
- In a medium bowl, whisk together the all-purpose flour, instant vanilla pudding mix, baking soda, and the remaining 1 tsp apple pie spice mix or ground cinnamon.
Add the dry ingredients to the dough.
- Add the dry mixture to the butter mixture. Beat on medium speed for approximately 1 ½ minutes, or until fully combined.
Prepare the apples.
- Peel and core the Honeycrisp apples. Dice the apples into ¼-inch pieces until there are approximately 1 ½ cups diced apple. Reserve any remaining apple for another use.
Add the apples to the dough.
- Add the diced apple to the cookie dough. Mix on low speed until just combined.
Fill each cookie with caramel.
- Scoop 1 tbsp of cookie dough and place 1 unwrapped caramel candy in the center. Cover the caramel with an additional 1 tbsp of cookie dough.
Shape the cookies.
- Roll the dough around the caramel until the caramel is completely enclosed. Ensure there are no exposed areas where the caramel can leak during baking.
Coat with spiced sugar.
- Roll each filled dough ball in the prepared spiced sugar mixture until fully coated on all sides.
Arrange on baking sheets.
- Place 6 cookies on each prepared baking sheet, spacing them evenly apart. Refrigerate the remaining dough while the first batch bakes.
Begin baking.
- Bake the cookies for 9 minutes.
Rotate the baking sheets.
- Rotate the baking sheets from front to back and switch them between oven racks.
Finish baking.
- Continue baking for an additional 7 to 9 minutes, or until the cookies are set and lightly browned around the edges.
Cool on the baking sheets.
- Allow the cookies to cool on the baking sheets for 10 minutes before transferring.
Transfer and cool completely.
- Transfer the cookies to a wire rack and allow them to cool completely.
Repeat with remaining dough.
- Repeat the baking process with the remaining dough, using cooled baking sheets. Parchment paper or silicone baking mats may be reused if clean.
Notes
To make this recipe gluten-free, replace the all-purpose flour with a certified gluten-free all-purpose flour blend designed for baking.
Confirm that the instant vanilla pudding mix is gluten-free, as some brands may contain gluten-based additives or be processed in shared facilities.
Use certified gluten-free soft caramel candies, since some caramel products may include gluten-containing ingredients or cross-contamination warnings.
Check that the apple pie spice mix, baking soda, vanilla extract, and kosher salt are certified gluten-free.
Prepare the cookies on clean baking sheets with fresh parchment paper or clean silicone baking mats to prevent cross-contamination.
Use clean mixing bowls, measuring tools, a mixer attachment, and a wire rack if preparing these cookies for someone with celiac disease or gluten sensitivity.