Autumn is here! Finally!
And from now on it's all about apples, cinnamon, pumpkins, chocolate and lots of bakings. Aren't you excited?
Ohh talking about pumpkins. Have you tried my pumpkin cookies? They are delish!
To start the bakings for autumn this year, I thought I'd share with you this ohhh so yummy caramel stuffed apple cookies.
Come and bake them with me!
(Can you tell I'm excited about the season change?)
These cookies themselves alone are not that sweet. Which is perfect because we want to stuff them with the gooey caramel.
I'm using fresh apple for these apple cookies instead of dried apple. Why?
Because it's way easier to find fresh apples than dried ones. At least here in my city.
Besides if you can use fresh ones, why wouldn't you right? And fresh apples are definitely cheaper than dried ones. You can find apples everywhere.
I'm using some cinnamon powder for that autumn touch. Apples and cinnamon are a match made in heaven. You can use nutmeg if you prefer though. Personally I simply love cinnamon with apples.
Talking about apples.
I'm using the Granny Smith apple. I love to use it for this recipe as it has the balance of sweet and tanginess with crisp flesh that doesn't break down when baking.
As for sugar, I'm using both white and brown sugar for these cookies. I want that slightly chewy and crisp cookies.
What Caramel To Use
I use these soft toffee caramel candies that I bought at my local Aldi.
The caramel candies need to be the soft ones. Yes soft.
I've tried using the hard ones and the caramel candies didn't properly melt into that gooey texture that we love. In fact, they kind of just melted a bit and still retained their square shape.
And we don't want that, do we?
The caramel candies that I'm using are just perfect. They stay soft even when the cookies are at room temperature or when are not warm/hot anymore.
If you're using other brand, just take note on how's the caramel texture after the cookies are at room temperature.
If it's still soft and gooey then yeaaayy!!
If it gets hard then I would really advise you to heat the cookies for 10 seconds in the microwave so that the candies soften a bit. We don't want anybody loosing a tooth over biting these innocent yummy cookies, right?
And after all the things that I've talked about, I do find that these cookies are so amazing when served warm. I usually wait around 5 minutes after baking them and serve them immediately.
Hope you'll give these a try. Enjoy!
More Cookie Recipes
- Nutella stuffed chocolate chunk cookies
- Peanut butter cookies
- Double chocolate fudge cookies
- Salted oatmeal chocolate chunk cookies
- Coconut cookies (Malaysian style)
Caramel Stuffed Apple Cookies
- 2 cup all purpose flour (260 gr)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon powder
- ½ cup unsalted butter (113 gr), soften
- ¼ cup granulated sugar (50 gr)
- ¼ cup brown sugar (40 gr)
- 1 egg
- 1 teaspoon vanilla extract
- 18 soft toffee caramel candies
- 1 cup apple or 1 medium sized Granny Smith apple , finely chopped
- Add flour, salt, baking soda, baking powder and cinnamon powder into a bowl and mix well. Set aside.
- In another bowl, add in butter and both of the sugars. Whisk until creamy using a hand whisk. Then add in egg, vanilla extract and mix to combine.
- Add in flour mixture and fold everything to combine using a spatula. Finally add in chopped apple and fold to combine.
- Using an ice cream scoop, take around 2 tablespoon of dough and slightly flatten in in your hand. Place 1 caramel candy in the centre and wrap it with the dough. Make sure the candy is in the middles and properly wrapped to avoid it oozing out when being baked.
- Place on a baking tray with a baking sheet. Repeat with the rest of the dough. Place the balls 2 inches (5 cm) apart.
- Bake in a preheated oven at 350ºF (175ºC) for 10-14 minutes or until fully cooked. Remove from the oven and leave to slightly cool around 5 minutes. Serve and enjoy!
- If the caramel gets hard after the cookies have cooled, remember to warm the cookies in the microwave for 10 seconds before eating. This is so that the caramel is soft again.
- If the balls are too soft, place them in the fridge for 10 minutes before baking.
- Best served fresh warm from the oven, the same day, to avoid the moisture from the apple seeping into the cookies.