Salted Caramel Apple Cookies

Wow. These cookies may be my new favorite autumn dessert. I knew that we would love them when they were described as if “a caramel apple and a snickerdoodle got together and created some seriously delicious magic.” 🙂

This recipe is from Bon Appétit, contributed by Kelly Janke. I used Kanzi apples. Apparently, any type of apple will work in these cookies.

The original recipe stresses the importance of cooking the apple caramel to the proper consistency. It was a little tricky, but the instructions were very helpful. All of the liquid from the apples is cooked down until it has evaporated, leaving behind a “tacky and pliable” caramel. This wonderful caramel is folded into the cookie dough to create swirls in the finished cookies- fabulous.

Yield: Makes 25 cookies

For the Apple Caramel:

• 3 medium apples (about 1 1/2 lbs total), peeled, cored (I used 3 (1 lb 6 oz total) Kanzi apples)
• 1 1/4 cups (250 g) granulated sugar
• 1/8 tsp cream of tartar
• 2 T chilled unsalted butter
• 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom (I used freshly ground cardamom, sifted)
• 1/4 tsp freshly grated nutmeg

For the Dough & Assembly:

• 3 1/2 cups (438 g) all-purpose flour
• 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
• 1 cup (200 g) granulated sugar
• 1/2 cup, packed (100 g) dark brown sugar
• 2 large eggs
• 1 T vanilla extract
• flaky sea salt (I used Maldon)

To Make the Apple Caramel:

1. In a food processor with the grater attachment, coarsely grate apples (or use large holes of a box grater).
2. Transfer grated apples to a clean kitchen towel and squeeze over a medium bowl to extract all the juice possible. (I just squeezed the grated apples with my clean hands!)
3. Measure out 1/4 cup (4 T) apple juice and set aside (save any leftover apple juice for another use).
4. Set grated apples aside (you should have about 2 1/2 cups).
5. Bring sugar, cream of tartar, and reserved 1/4 cup (4 T) apple juice to a rapid boil in a large saucepan over medium heat, stirring just to dissolve sugar. Cook, without stirring but swirling pan often, until bubbles slow and caramel turns a deep amber color, 5–7 minutes.
6. Remove caramel from heat and stir in butter, salt, cinnamon, cardamom, and nutmeg.
7. Set pan over medium-low heat and add reserved grated apples, stirring quickly to combine (don’t worry if the caramel mixture looks like it’s seizing at first). Cook apple caramel, stirring constantly, until it’s noticeably stickier, the liquid has evaporated, and it almost forms a ball as you stir, 10–14 minutes. (Don’t be tempted to continue cooking- if the caramel becomes too dry it will be more of a fruit leather when it cools.)
8. Scrape apple caramel onto a parchment-lined baking sheet and spread out in an even layer. Let cool, at least 30 minutes.
9. Set 1/4 cup apple caramel aside for topping cookies.

To Make the Dough, Assemble, & Bake:

1. Place racks in upper and lower thirds of oven and preheat to 375°. (I used the true convection setting.)
2. Whisk flour, salt, baking soda, and cream of tartar in a medium bowl to combine.
3. Beat butter, granulated sugar, and brown sugar in a stand mixer fitted with the paddle attachment, starting on low speed, then increasing speed to medium, until combined, about 2 minutes total.
4. Add eggs one at a time, incorporating thoroughly before adding the next, then add vanilla.
5. Reduce speed to low; add dry ingredients and mix just until combined.
6. Add apple caramel and pulse mixer two or three times to swirl caramel throughout dough or fold in caramel using a sturdy rubber spatula (take care not to overmix or else you’ll lose the swirled caramel effect as the cookies bake).
7. Using a 3 T (#20) cookie scoop portion out 16 balls and divide between 2 parchment-lined baking sheets, spacing at least 2″ apart (you will have dough left over for a 2nd batch).
8. Top each cookie with a few small pieces of reserved apple caramel and sprinkle with flaky sea salt.
9. Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until golden brown at the edges, 12 to 16 minutes.
10. Let cookies cool 5 minutes on baking sheets then transfer to a wire rack and let cool completely.
11. On cool cookie sheets, repeat process with remaining dough to make 8 (or 9) more cookies.

Do ahead: Cookies can be made 5 days ahead. Store airtight at room temperature. (True! Still delicious the next day.)

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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