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A classic snickerdoodle cookie that has fresh apples folded in and then a surprise of a caramel center. Cinnamon, apples, and caramel all in one cookie!
You know when you go apple picking and for some reason you think you need like 10 pounds of apples? In what world, have I ever needed that many apples? My recent trip to a cider mill, I bought a big bag of apples. Now I could have gone with that small bag (1/2 bushel). Oh no I thought that can’t possibly be enough! I panicked and bought the full bushel. I am not even sure if I even know what a bushel of apples means. Translation? A boat load of apples.
So fast forward… I have had this big bag of apples staring at me on my counter for a few days now. I was able to use up some for these muffins and these scones, but there was still quite a few left. So I decided it was time for some apple cookies. Apple snickerdoodles to be exact. I mean hello, cinnamon and apples. You don’t need to be a pastry chef to know that’s going to be a hit. I didn’t stop there though I figured a caramel in the middle wouldn’t be a bad surprise either.
A couple things about this recipe:
* This was definitely a sticky dough. Snickerdoodle dough is supposed to be like that. Apples definitely add some additional moisture. You might want to add a little extra flour due to the extra moisture from the addition of the apples. So if your apples are extra juicy then go ahead and sprinkle in some extra flour.
* Chilling this dough is a must. Chilling your dough will help your cookies from spreading too much in the oven. I tried a batch after 30 minutes, 1 hour, and the next day. I found they were all delicious but chilling the dough overnight resulted in the best cookies.
* I also experimented with how to add the caramels. The first batch I simply stuck the whole caramel in the middle. Although it technically worked, I found the cookie spread out around and after the cookies had cooled you were left with a very chewy cookie center. I decided to take a little helpful advice from Sally on adding the caramels to the center of cookies. I cut the caramels in quarters and put two of the pieces in the center of the cookies. So you get a little caramel surprise when you bite in. Next time, I’m totally adding caramel bits through the whole dough so there is caramel and apple throughout the whole cookie. If you make them this way, let me know how this change turns out.
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Listed below if the list of baking tools you need to make these cookies. All the products mentioned are products that I own and love. If you click on any of the links you will be re-directed to Amazon. And if you decide to make a purchase, I will receive a small commission (that doesn’t cost you anything extra!). That commission goes back into this blog to help to continue to bring you awesome recipes! So thank you in advance!
To make these cookies you will need:
- Cookie Sheet- My favorite cookie sheet is the Chicago Metallic
- Silicone baking mat- I love my baking mats and use them for everything. You can also use parchment paper if you do not own one
- Cooling Rack– Once your cookies are baked, you are going to need a cooling rack to place them on. Do not let them sit on the cookie sheet and continue to bake!
- Mixing Bowls- I have so many of these, but these bowls are my go to)
- A liquid measuring cup, spoons, and dry measuring cups– these are basic baking essentials but deserve mention of course!
Ok so maybe these cookies didn’t solve my bushel of apples problem, but it definitely took care of my cookie craving. So what should I make next? You tell me, What are your favorite recipes to make with apples?
Caramel Apple Snickerdoodles
- 1 3/4 cups sugar
- 1 tablespoon cinnamon
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 16 tablespoons unsalted butter 2 sticks, softened
- 2 large eggs
- 2 apples peeled and diced
- 24 caramels unwrapped, cut into quarters
- 1. In a small bowl combine 1/4 cup sugar and cinnamon in a shallow dish and set aside.
- 2. In a second bowl, whisk flour, cream of tartar, baking soda, and salt together in a medium bowl.
- 3. Using a stand mixer, beat butter and remaining 1 1/2 cups sugar together on medium speed until light and fluffy, 3 to 6 minutes. Beat in eggs, one at a time, incorporated, about 30 seconds, scraping down bowl as needed.
- 4. Reduce speed to low and slowly add flour mixture until combined, about 30 seconds. Add your diced apples at this time and give your dough a couple final stirs to ensure apple pieces are mixed in evenly.
- 5. Chill dough for at least 30 minutes, up to keeping it overnight. While the dough is chilling, prepare your caramels by cutting each caramel into quarters.
- 6. When you are just about to ready to bake and dough is just about chilled long enough preheat your oven to 375 degrees F. Line 2 baking sheets with parchment paper. When dough is ready, scoop 1 tablespoon of dough and press 2 caramel bits (or more, like I said if I did this again I'd put all of caramel bits in!) in the center and then scoop another tablespoon of dough over it to cover up the caramel bits. Roll into a ball, and roll in the cinnamon sugar mixture to coat and set on prepared baking sheet spaced 2 inches apart, repeat with remaining dough balls.
- 7. Bake 1 sheet at a time (keep the other tray chilled!) until the edges of the cookies are set and just beginning to brown but centers are soft and puffy (my oven took about 10 minutes, yours may take up to 12 minutes). Your cookies may look raw between the craks and seem underdone.
- 8. Let the cookies cool on baking sheet for 10 minutes, and transfer to a wire rack and let cool to room temperature.
* Feel free to stir in caramel bits throughout or only in the center or heck even stir in caramel sauce. All I'm saying is the caramel flavor with the apples and snickerdoodle is one heck of a combination. Is that too many hecks?
* Traditional recipe called for 1/2 shortening and 1/2 butter. Because I used all butter, I felt that chilling the dough was necessary! Adapted from Cook's Illustrated