Ingredients
Scale
- 12 tablespoons (1 1/2 sticks) Unsalted Butter (Softened) – The butter serves as the base of the dough, providing richness and tenderness. Make sure it’s softened to room temperature so it can blend smoothly with the sugars.
- ¾ cup Granulated Sugar, Divided – Sugar is key to making the cookies sweet, and dividing it helps in creating different layers of sweetness throughout the dough and coating.
- 2 ½ teaspoons Apple Pie Spice or Ground Cinnamon, Divided – This spice blend brings the warmth of fall to the cookies. Apple pie spice (a combination of cinnamon, nutmeg, and other spices) or just cinnamon will give your cookies that cozy, familiar aroma.
- 21 Soft Caramel Candies (e.g., Kraft Baking Caramels) – These caramels melt beautifully in the center of the cookie, creating a gooey surprise when you bite into them.
- ¾ cup Packed Dark Brown Sugar – Brown sugar adds a deeper, richer sweetness to the cookies, complementing the caramel flavor and enhancing the overall taste.
- 1 Large Egg – The egg helps bind the dough together, giving the cookies structure and a tender texture.
- 1 teaspoon Vanilla Extract – Vanilla brings a subtle depth of flavor to the cookies and enhances the other ingredients.
- ½ teaspoon Kosher Salt – Salt is essential in balancing the sweetness and enhancing the caramel and apple flavors.
- 2 cups All-Purpose Flour – Flour is the foundation of the dough, providing structure and texture to the cookies.
- 1 (3.4-ounce) Box of Instant Vanilla Pudding Mix – This mix adds moisture and helps create soft, chewy cookies. The vanilla flavor also complements the caramel and apple.
- 1 teaspoon Baking Soda – Baking soda is the leavening agent that helps the cookies rise and spread slightly during baking.
- 1 Large or 2 Medium Honeycrisp Apples (Peeled, Cored, and Diced) – The star fruit in these cookies, Honeycrisp apples offer a perfect balance of sweetness and tartness. Diced into small pieces, they add texture and freshness to each bite.
Instructions
- Prepare Butter and Sugar Coating:
Start by softening the unsalted butter at room temperature. Once it’s soft, place it in a stand mixer or a large bowl if you’re using a hand mixer. In a small bowl, combine ½ cup of granulated sugar with 1 ½ teaspoons of apple pie spice or cinnamon. Stir the mixture and set it aside for later. This will be used to coat the cookie dough balls for an extra touch of sweetness and spice. - Preheat and Prep:
Preheat your oven to 350°F (175°C). Arrange two oven racks in the middle and lower third of the oven to ensure the cookies bake evenly. Line two baking sheets with parchment paper or silicone baking mats. This will help prevent the cookies from sticking and ensure easy cleanup. Unwrap the 21 caramel candies and set them aside, ready to be placed in the center of the cookies later. - Make the Cookie Dough:
In your stand mixer (or with a hand mixer), add the dark brown sugar and the remaining ¼ cup of granulated sugar to the softened butter. Beat on medium-high speed until the mixture becomes light and fluffy, which should take about 2-3 minutes. This helps incorporate air into the dough, making the cookies light and tender. Next, add the egg, vanilla extract, and kosher salt to the butter mixture. Beat again until everything is well combined, about 30 seconds. - Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, instant vanilla pudding mix, baking soda, and the remaining 1 teaspoon of apple pie spice or cinnamon. Mixing these ingredients together helps ensure they’re evenly distributed before adding them to the wet ingredients. - Mix Dry and Wet Ingredients:
Gradually add the dry ingredients to the butter mixture and beat on medium speed until fully incorporated, which should take about 1 ½ minutes. The dough should be thick and slightly sticky at this point. - Add Apples:
Peel, core, and dice the Honeycrisp apples into small ¼-inch pieces. You’ll need about 1 ½ cups of diced apples for the dough. Gently fold the apples into the dough on low speed, ensuring they are evenly distributed but not overmixing. The apples will add a fresh crunch and a burst of tartness to each bite. - Shape and Fill the Cookies:
Scoop about 1 tablespoon of cookie dough and place a caramel candy in the center. Use another tablespoon of dough to cover the caramel and roll the dough into a ball, making sure the caramel is completely enclosed. Roll each dough ball in the prepared sugar-spice mixture until it is fully coated. This coating will give the cookies a sweet, spiced exterior. - Place on Baking Sheets:
Arrange the cookie dough balls on the prepared baking sheets, spacing them evenly and placing 6 cookies per sheet. This will allow enough room for the cookies to spread as they bake. - Bake the Cookies:
Bake the cookies for 9 minutes, then rotate the baking sheets from front to back and top to bottom. Continue baking for another 7-9 minutes or until the edges of the cookies are lightly browned. The caramel in the center should be gooey, and the cookies should have a soft, slightly chewy texture. - Cool the Cookies:
Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up and makes them easier to handle without falling apart.
Notes
- Choosing Apples: Honeycrisp apples are ideal for this recipe because of their perfect balance of sweetness and tartness. However, you can use other apple varieties like Gala or Fuji if you prefer a sweeter flavor. Avoid using apples that are too soft, as they won’t hold up well in the dough.
- Storing Cookies: These cookies can be stored in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, you can store them in the fridge for up to a week.
- Substitute for Brown Sugar: If you don’t have dark brown sugar, light brown sugar can be used as a substitute. The flavor will be slightly different, but the cookies will still be delicious.
- Add More Spice: If you love the flavor of cinnamon and other spices, feel free to increase the amount of apple pie spice in the dough or the sugar coating. A pinch of nutmeg or ginger can add extra warmth to the cookies.
- Make Them Ahead: You can prepare the cookie dough in advance and refrigerate it for up to 24 hours before baking. This can help the flavors meld and make the dough easier to work with.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert, Fall Treats, Cookies
- Method: Baking
- Cuisine: American, Comfort Food
- Diet: Vegetarian