Ingredients

2 medium firm tart apples (Granny Smith or Honeycrisp)

3/4 cup dark brown sugar (substitute with light brown sugar if desired)

1 teaspoon ground cinnamon (can replace with apple pie spice)

1/2 cup unsalted butter (softened)

1/2 cup granulated sugar

1 teaspoon vanilla extract (use pure extract for optimal flavor)

1 large egg (can swap for a flax egg)

1 1/2 cups all-purpose flour (whole wheat flour can add density)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup homemade salted caramel sauce

1 pinch optional sea salt (for sprinkling on top)

Instructions

Step 1: In a medium pan over medium heat, cook diced apples, dark brown sugar, and ground cinnamon for about 5 minutes. Stir until the apples soften but remain firm, then transfer the mixture to a bowl and allow it to cool completely.

Step 2: In a large mixing bowl, beat together softened unsalted butter, dark brown sugar, and granulated sugar until fluffy and creamy, about 2-3 minutes. Add the egg and vanilla extract, mixing until smooth.

Step 3: In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture until just combined, being careful not to overmix.

Step 4: Gently fold in the cooled apple mixture until evenly distributed. If the dough is too soft, cover and chill it in the refrigerator for about 20 minutes to firm up.

Step 5: Preheat your oven to 350°F (175°C). Scoop tablespoon-sized portions of dough onto lined baking sheets, spacing them about 2 inches apart. Bake for 12-16 minutes, until the edges are lightly golden and the centers are set.

Step 6: Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks. Drizzle with homemade salted caramel sauce just before serving and sprinkle with a pinch of sea salt if desired.

Tips & Variations

Use tart apples like Granny Smith or Honeycrisp for a balance of sweetness and tang that complements the caramel.

Chill the dough before baking if it feels too sticky to handle for better shape and texture.

Substitute a flax egg to make the recipe vegan-friendly.

Try adding chopped nuts like pecans or walnuts for extra crunch.

For a spicier twist, replace cinnamon with apple pie spice or add a pinch of nutmeg to the dough.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 2 months and thaw at room temperature before serving. If desired, rewarm slightly in a low oven to refresh the texture. Avoid drizzling caramel sauce until ready to serve to keep cookies from becoming soggy.

FAQs

Can I use store-bought caramel sauce instead of homemade?

Yes, store-bought caramel sauce works well and saves time. Choose a high-quality salted caramel for the best flavor.

How do I prevent the apples from making the cookies soggy?

Cook the diced apples with sugar and cinnamon until just tender to reduce moisture. Also, ensure the mixture is cooled completely before folding into the dough to maintain the cookie’s texture.