Caramel Stuffed Apple Cookies

5 from 1 vote

Caramel Stuffed Apple Cookies

Delicious caramel stuffed apple cookies to get your autumn baking started! With only a few ingredients and using fresh apple, these cookies are a must try.

Prep Time30

Cook Time12

Servings: cookies

Author: Bea & Marco

Ingredients

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

Instructions

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!

Notes

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.

Nutrition