Caramel apple cookies
Caramel Apple Cookies
Back to the apples. I found a delicious recipe for apple cookies and took it a step further, just for fun. Doesn’t it make you think of caramel apples?
While I think they’re pretty cute, and Claudia loved them, the caramel part was kind of a pain. I melted the caramel (more than once because it kept thickening up), drizzled a bit at the top of the cookie, then held the cookie upright so it would start to spread a little. Then I quickly sprinkled a few jimmies on before it dried. The whole stick thing? Mmm, probably not the most sturdy cookie to use for something like that. I lost a couple trying to take pictures, but I can’t help but like how they look anyway.
These cookies are pretty tasty. They remind me of zucchini bread with all those spices and because the shredded apple keeps them so moist. I don’t think they’ll take the place of a real caramel apple, but it’s a fun take on a Fall favorite.
Recipe: Caramel Apple Cookies
(adapted from examiner.com)
1 1/3 c. packed light brown sugar
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/2 c. butter, softened
1 tsp. vanilla
1/4 c. milk
1 c. peeled, shredded apple (Granny Smith or other cooking apple)
popsicle sticks (not the colored kind ~ the colors can bleed into your cookies)
jimmies or chopped nuts for decorating
In a large bowl, whisk together the brown sugar, flour, baking soda, and spices. In a smaller bowl, combine the egg, vanilla, and milk. Add the softened butter to the dry ingredients and mix with a sturdy wooden spoon or with your fingers, until crumbly. Pour the wet ingredients into the flour mixture. Stir to combine.
Peel and shred one cup of apple. Add to the cookie dough. Chill for 30 minutes.
Preheat oven to 350 degrees and grease your cookie sheet. Position 5 popsicle sticks on the cookie sheet. Use a small ice cream scoop or cookie scoop to put some cookie dough on top of one end of each popsicle stick. Bake for 10-12 minutes, until cookies begin to brown around the edges. Cool on cookie sheet; then transfer to wire rack.
When cookies are completely cool, melt caramels in the microwave or on the stove. Add a little bit of water if needed, for thinning. Spread a bit of melted caramel at the top of the cookie. Hold cookie upright so caramel can dribble down a little; sprinkle with jimmies or crushed nuts.
- Click to email (Opens in new window)
- Click to print (Opens in new window)
- Click to share on Pinterest (Opens in new window)
- Share on Facebook (Opens in new window)
- Click to share on Twitter (Opens in new window)
- Click to share on Tumblr (Opens in new window)
- Click to share on Google+ (Opens in new window)