Apple Spice Caramel Cookies Food

CARAMEL APPLE SPICE THUMBPRINTS

Steps:

• Mix the topping ingredients together in a small bowl. Set aside.
• Whisk the flour, apple pie spice, baking powder, and salt together in medium bowl. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined.
• Roll balls of dough, a little less than 1 Tablespoon each (about 1 inch balls), and then roll generously into apple pie spice/sugar mixture to coat. Place dough balls onto a large lined baking sheet. Using your thumb or the end of a spatula (see post above), make an indent into each cookie. If you find that the balls are cracking when you make an indent, use your hands to push back together.
• Chill the shaped cookies for at least 2-3 hours and up to 4 days. Cover them if chilling for longer than 3 hours.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat. Remove chilled and shaped cookies from the refrigerator. Divide between both baking sheets, spacing the cookies about 2-3 inches apart.
• Bake for 12 minutes, remove from the oven, and spoon 1/2 teaspoon of caramel into each indentation. If the indents have lost their shape or have puffed up, use the end of a spatula to make an indent again. Place cookies back in the oven for 1-2 more minutes.
• Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Caramel will set after a couple hours.

APPLE-SPICE-OATMEAL COOKIES

Steps:

• Heat oven to 350°F. In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Cover; set aside.
• In large bowl, beat 1/2 cup butter, the shortening, 1/2 cup granulated sugar and the brown sugar with electric mixer on medium speed until thoroughly mixed. Beat in eggs and 1 teaspoon vanilla until well blended. Beat in oats, cinnamon, nutmeg, baking soda and flour, scraping side and bottom of bowl once, just until blended. Stir in apples and walnuts.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls (scant 1/4 cup) about 2 inches apart.
• Bake 13 to 17 minutes or until edges are golden brown and centers are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Using spoon, drizzle about 1 teaspoon glaze onto each warm cookie. Cool completely, about 10 minutes.

APPLE SPICE CARAMEL COOKIES

Steps:

• Whisk flour, baking soda, cinnamon, and baking powder together in a bowl.
• Combine butter, apple cider drink mix, sugar, and salt together in another bowl. Beat using an electric mixer until light and fluffy. Beat in eggs 1 at a time. Add vanilla extract and mix well. Add the flour mixture gradually; mix until just combined. Refrigerate dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Microwave caramels in a microwave-safe bowl until softened, about 20 seconds. Flatten caramels using the bottom of a glass.
• Scoop cookie dough into balls about 1 tablespoon each. Flatten each ball slightly in your palm. Sandwich a caramel between 2 pieces of dough; pinch closed. Repeat with the remaining cookie dough and caramels. Place cookies 2 inches apart on the prepared sheets.
• Bake in the preheated oven until very lightly browned around the edges, 12 to 14 minutes. Slide parchment off of the baking sheet, onto your counter. Let cookies cool on the parchment.

CARAMEL APPLE OATMEAL COOKIES

Steps:

• Heat oven to 375°F. Line cookie sheet with parchment paper; set aside.
• Combine flour, baking soda, salt and apple pie spice in bowl; set aside.
• Combine brown sugar and butter in another bowl; beat until well mixed. Add applesauce, egg and vanilla; beat, scraping sides of bowl occasionally, until well mixed. Add flour mixture; beat at low speed until just combined. Stir in oats, caramel bits and dried apples.
• Drop dough by rounded tablespoonfuls, 2 inches apart, onto prepared cookie sheet. Bake 8-10 minutes or until edges are lightly browned. Let stand 3 minutes on cookie sheet; remove to cooling rack.

CHEWY CARAMEL APPLE COOKIES

Steps:

• Heat oven to 325°F. Line cookie sheets with cooking parchment paper.
• In medium bowl, mix flour, baking soda and salt with whisk; stir in oats. In large bowl, beat butter and brown sugar with electric mixer on medium speed until creamy. Add egg, milk and vanilla; beat 2 minutes or until light and fluffy. On low speed, beat in flour mixture until blended. Stir in apples.
• Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 14 minutes or until golden. Remove from cookie sheets to cooling racks; cool completely.
• In 1-quart saucepan, cook caramels and water over low heat 7 minutes, stirring until smooth. Drizzle warm glaze over cookies. Let stand 15 minutes or until set. Store tightly covered up to 5 days.

SOFT APPLE-SPICE COOKIES

Steps:

• Cookies: Heat oven to 375 F. Line 3 large cookie sheets with parchment. Grate 1 apple on large holes of box grater. Chop remaining apple.
• In a small bowl, whisk flour, cinnamon, baking powder, baking soda, salt, cloves, and nutmeg. In a large bowl, beat sugar and butter until fluffy. Beat in eggs, one at a time until well blended. Beat in flour mixture just until blended (dough will be thick). Stir in apples, cherries and walnuts.
• Drop dough by heaping tablespoons. onto prepared cookie sheets, 2-inches apart. Bake 10-12 minutes, until tops spring back when pressed. Transfer cookies to wire rack to cool.
• Frosting: In a small saucepan, combine brown sugar, butter, and milk. Bring to a boil over medium heat, stirring occasionally. Boil for 2 minutes. Remove saucepan from heat; stir in vanilla. Let mixture cool about 2 minutes. Stir in confectioners' sugar until smooth. Spread frosting in the center of the cooled cookies. Reheat frosting over low heat, if necessary, to keep it a smooth, spreadable consistency. Sprinkle with walnuts. Let stand until frosting sets.

EASY CARAMEL APPLE SPICE COOKIES

Steps:

• 1. Preheat the oven to 350 degrees, line a rimmed cookie sheet with parchment paper.2. In a large mixing bowl,using a hand held mixer or stand mixer, combine softened butter and sugars until fluffy. 3. Mix in eggs and vanilla on low.4. In a separate mixing bowl, whisk flour, baking soda, salt and apple pie spice. Gently add dry mixture into wet. Scrape down sides of bowl if needed. Mix until all is combined. 5. Drizzle the caramel into your cookie dough and lightly mix.6. Using a cookie scoop, drop 12 mounds onto prepared cookie sheet. 7. Bake 10 to 12 minutes. The cookies should turn a light golden color. 8. Cool cookie sheet for a about 10 minutes on a wire rack then slip paper with cookies right onto the rack. 9. Lay a fresh piece of parchment paper onto the same cookie sheet and scoop out remaining dough. Bake for an additional 10 to 12 minutes until cookies are done. Cool again the same way as above. Enjoy!

APPLEDOODLE COOKIES

Steps:

• In a large bowl, cream together butter and sugars. Mix in vanilla and egg until smooth.
• In a medium bowl whisk together flour, pudding mix, baking soda, cinnamon, salt, and nutmeg. Add dry mixture to wet ingredients and mix until combined well. Stir in apples and white chocolate chips (if using). Chill in the fridge for one hour. *I tried it with chilling and not chilling and didn't notice a big difference. Chilled dough will make a thicker cookie.
• For the Cinnamon Sugar: In a small bowl, combine the sugar and cinnamon.
• Preheat oven to 350 degrees and line baking sheets with parchment paper. Take around 2 Tablespoons of dough and roll into a ball and then roll generously in the cinnamon sugar. Place on prepared baking sheet.
• Bake for 10-12 minutes. Allow cookies to cool completely on the baking sheet - they will continue to bake as they cool. Store in airtight container at room temperature.

CARAMEL APPLE COOKIES

Steps:

• Sift together baking soda, baking powder, cinnamon and flour. Set aside.
• Cream butter and sugar. Blend in salt and vanilla. Slowly, one packet at a time to avoid an apple cider dust bomb, blend in Apple Cider Drink Mix packets (I'm telling you this from experience). Lastly, blend in eggs.
• Half and cup at a time, add in sifted flour mix. Cover with plastic wrap and refrigerate for 1-2 hours.
• Unwrap all of the caramels and put in a small bowl. Line cookie sheets with parchment paper. Preheat oven to 350 degrees.
• In a small bowl combine sugar and pumpkin pie spice for the cookie roll.
• Spoon out a small amount of cookie dough, approximately 2 heaping teaspoons. Roll into a ball and smash flat in the palm of your hand. Place 1/2 caramel in the center and roll tightly around to prevent any holes. Roll in cookie roll sugar and place 2 inches apart on your lined cookie sheet.
• Bake for 11-14 minutes, cookies will look slightly undercooked. Allow to cool for 5 minutes before transferring to a cooling rack.
• If you've tried this recipe, come back and let us know if you liked them!

CARAMEL APPLE OATMEAL COOKIES

Steps:

• In a large bowl, whisk the oats, flour, baking powder, baking soda, cinnamon, ginger, and salt until combined.
• In another large bowl, beat the butter and sugars until light and fluffy. Add the eggs and vanilla and beat to combine. Add the dry mixture to the wet mixture and beat until just combined. Fold in the apple.
• Chill the dough for 1 hour until cold and firm.
• Preheat the oven to 375º with a rack in the upper and lower third and line a few baking sheets with parchment paper. Place heaping tablespoons of dough on the sheets, about 1″ apart.
• Bake, two trays at a time, rotating and switching racks halfway through, until golden, about 12-15 minutes. Let cool 5 minutes, then use a spatula to transfer cookies to a wire rack, cool completely.
• In a small microwave safe bowl, combine the caramel and milk. Microwave until just melted, about 1 minute; stir until well combined. Drizzle melted caramel over top of cooled cookies and let cool before eating, at least 20 minutes.

CARAMEL APPLE CIDER COOKIES

Steps:

• Preheat oven to 350°. Line cookie sheets with parchment paper (you need this so that the caramel doesn't stick to the bottom of your cookie sheet).
• In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
• With an electric mixer, cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
• Beat in eggs, one at a time.
• Add vanilla and mix well.
• Gradually add flour mixture to butter/egg mixture. Mix until just combined.
• Scoop out cookie dough ball about the size of a walnut (about 2 tablespoons).
• Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely.
• Shape the dough into a ball, and place on parchment covered cookie sheets about 3 inches apart.
• Bake 11-14 minutes, or until very lightly browned around the edges. They may not look quite done in the center but that is OK.
• Once the cookies are done, carefully slide the parchment off of the baking sheet right out onto the counter.
• Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down on the parchment or on a cookie rack. If they are not upside down while they cool they may drizzle caramel out the bottom.
• Makes around 2-3 dozen cookies. Eat at room temperature or slightly warmed in the microwave.

APPLE SPICE CUPCAKES WITH SALTED CARAMEL FROSTING

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
• Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until combined. Whisk in the eggs, one at a time, until smooth then whisk in the vanilla extract and milk. Set aside.
• Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Slowly add the wet ingredients to the dry ingredients and stir gently until combined. The batter will have a few lumps. Fold in the apples.
• Fill the cupcake liners 3/4 of the way full with batter. Bake for 21-23 minutes, rotating the pan halfway through baking. A toothpick inserted in the center will come out clean when done. Remove from the oven and allow to cool completely before frosting.
• While the cupcakes are cooling, melt the butter in a small saucepan over medium heat. Once melted, add brown sugar and 2 Tablespoons of heavy cream. Whisk constantly until sugar has dissolved. Whisk in the salt, then stop whisking as mixture begins to simmer. Simmer without stirring for 2 minutes. Remove from heat and cool for 30 minutes. With a handheld or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners' sugar and the remaining heavy cream. Slowly add 1/2 - 1 cup more confectioners' sugar until you reach your desired thickness. Add a little cream or milk if you find the frosting too thick. Frost cooled cupcakes and drizzle with salted caramel, if desired.
• Cover and store leftovers in the refrigerator for up to 5 days.

CARAMEL APPLE COOKIES

Steps:

• Arrange oven racks in upper third and middle positions; preheat to 350 degrees F. Line 3 baking sheets with parchment paper. Beat brown sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Add egg; beat until fully incorporated, about 30 seconds. Add vanilla; beat until incorporated, about 15 seconds.
• Whisk flour, baking soda, salt and apple pie spice together in a medium bowl. Gradually add the flour mixture to the butter mixture alternately with milk, beginning and ending with the flour mixture and beating on low speed until just combined after each addition. Gently fold in apples.
• Scoop the dough using a 1 1/2-inch cookie scoop (or by rounded tablespoonfuls) and arrange 2 inches apart on the prepared baking sheets. Bake 2 of the pans until the cookies are browned on the bottoms and set, 12 to 14 minutes, rotating the pans between the top and middle racks halfway through the baking time. Let the cookies cool on the pans for 5 minutes. Transfer the cookies to a wire rack and let cool completely, about 20 minutes. Meanwhile, repeat the process with the remaining pan, using the middle oven rack.
• Place caramel candies and water in a small microwaveable bowl. Microwave on High until completely melted and smooth, about 1 minute, stirring after 30 seconds. Drizzle the warm caramel mixture over the cooled cookies. Let stand at room temperature until the caramel is set, about 15 minutes (or chill until set, about 5 minutes).

APPLE AND SPICE COOKIES

Steps:

• Cream together shortening and brown sugar. Stir in flour, baking soda, salt and spices until dampened. Stir until smooth. Mixture will be very thick.
• Stir in nuts, apples and raisins.
• Drop by tablespoon 2 inches apart on a lightly greased cookie sheet. Bake 8 to 10 minutes in a 400 degree F (205 degrees C) oven. Let cool slightly, remove from cookie sheet.

CARAMEL FROSTED APPLE COOKIES

Steps:

• Beat butter, sugar and egg well.
• Add apple, milk, raisins and nuts.
• Add all dry ingredients.
• Drop onto greased sheets.
• Bake 350° for 10 minutes or until done.
• Cool and top with icing.
• Icing: Melt butter and sugar in small pan.
• Stir and bring to a boil over medium heat.
• Simmer 2 minutes.
• Remove heat add icing sugar and milk.

CARAMEL-APPLE COOKIES

Steps:

• Preheat oven to 375°F. Beat butter, granulated sugar, and brown sugar in bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 2 minutes. Scrape down sides. Add eggs and vanilla, reduce speed to low, and beat until well incorporated, about 30 seconds. Whisk together flour, apple pie spice, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture, in 3 additions, beating on low speed until mostly incorporated after each addition, about 45 seconds total. Using a rubber spatula, fold in white chocolate chips until well combined.
• Using a 1 1/2 tablespoon cookie scoop, spoon dough onto 3 baking sheets lined with parchment paper, about 2 inches. Bake in preheated oven in 3 separate batches until cookies have spread out, but still raw, about 7 minutes; remove from oven. Quickly press 3 apple slices into top of each cookie, and return to oven, and bake until edges of cookies are golden brown, 7 to 8 minutes. Cool cookies on baking sheet 5 minutes; transfer to wire racks, and let cool completely, about 10 minutes.
• Drizzle caramel sauce over cookies, and, if desired, lightly sprinkle with sea salt. Serve immediately or store in an airtight container at room temperature up to 2 days.

STARBUCKS CARAMEL APPLE SPICE

Steps:

• Heat the apple juice until warm.
• Place the cinnamon coffee syrup in a cup.
• Add the warm apple juice.
• Top with whipped cream.
• Drizzle caramel sauce over the whipped cream.

PRIZE-WINNING APPLE SPICE DROP COOKIES

Steps:

• Set oven to 375 degrees F.
• In a mixing bowl cream butter and both sugars together.
• Beat in the egg and apple juice.
• In a small bowl combine the dry ingredients.
• Gradually add the dry ingredients to the creamed mixture; blend well.
• Mix in the chopped apples and nuts.
• Drop dough by heaping teaspoonfuls onto a greased cookie sheet about 2 inches apart.
• Bake for 12-13 minutes, or until golden brown.
• Place on wire rack to cool.
• For frosting: Beat all frosting ingredients until smooth; frost cookies.

CARAMEL APPLE OATMEAL COOKIES RECIPE

Steps:

• In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter and sugars on medium speed for 3-4 minutes. Scrape down the bowl, and mix in the eggs one at a time. Stir in the vanilla and molasses. In a separate bowl, whisk together the flour, cinnamon, apple pie spice, baking soda, and salt. Add the dry ingredients into the wet ingredients, and mix until just combined. Scrape down the bowl again with a rubber spatula, and slowly mix in the rolled oats. Preheat oven to 350°, unwrap about 16 caramels, line a baking sheet with parchment paper. Using a large cookie scoop, scoop out a mound of dough, pull it apart, insert a caramel in the middle and press the dough back together into a slightly flattened ball. Place on a baking sheet, 2 inches apart, and repeat until all your dough is gone. Bake for 10-12 minutes, until the edges are golden brown, its okay if the middles look slightly undercooked, they will finish cooking on the pan as they cool. Allow to set for 5-7 minutes before transferring to a cooling rack. Once completely cooled, store in a large ziplock bag on the counter.

CARAMEL APPLE SPICE CUPCAKES RECIPE

Steps:

• Line three 12-spotted cupcake pans with liners.
• Preheat the oven to 350 degrees F.
• Blend the butter with vanilla.
• Combine the eggs, egg yolks, and sugar in a large bowl.
• Set the eggs and sugar over simmering water and whisk constantly until eggs reach 110 degrees F.
• Transfer the mixture to a stand mixer and whip on high speed until very foamy.
• Once foamy, switch to medium speed and continue mixing for 15 minutes.
• Turn the mixer off and fold in the flour.
• Mix 1 cup of batter into the butter. Fold the butter mixture into the rest of the batter.
• Divide the batter into the cupcake liners, filling each one ⅔ full.
• Bake for 20 to 25 minutes.
• Allow them to cool in the pan for 5 minutes before transferring to a cooling rack.
• Combine 76 grams of the sugar with the egg whites in a mixer bowl.
• Combine water with the rest of the sugar in a saucepan and cook on medium heat until it reaches the softball stage at 249 degrees F.
• When the syrup reaches 230 degrees F, start whipping the egg whites at medium speed.
• Once the syrup reaches 240 degrees F, remove it from the heat and slowly stream the syrup into the egg whites as they whip.
• Continue whipping until completely cool.
• Once cool, switch to a paddle attachment, and little by little, one at a time, add the cubes into the whites.
• Beat until smooth, light, and fluffy.
• Beat in the caramel sauce.
• Cover and refrigerate for about 2 hours until ready to use.

STARBUCKS HOT CARAMEL APPLE SPICE DRINK

Steps:

• Warm up your apple juice in the microwave
• Add your whipped cream on top.
• Sprinkle on your cinnamon and drizzle your caramel sauce on top.
• Enjoy!

CARAMEL APPLE THUMBPRINT COOKIES

Steps:

• In a small bowl, make the cinnamon sugar topping. Mix the 1/3 cup of sugar and the 1/2 teaspoon of apple pie spice. Set aside.
• In a medium bowl, whisk together the flour, apple pie spice, baking powder, and salt. Set Aside.
• In your stand mixer with the paddle attachment or large bowl with a hand mixer. Cream the butter and sugar on medium speed for about 2 minutes until it is smooth and creamy. Add the egg and vanilla and beat on high speed until light and fluffy. Scrape down the sides of the bowl halfway through.
• Add the flour to the dough and mix slowly until combined.
• Roll dough into balls - about 1 tablespoon of dough each. Roll the dough balls in the sugar apple pie spice mixture.
• Place dough balls on a parchment lined baking sheet. Use the end of a spatula to make an indent into each cookie. Chill the cookie balls for at least 2 hours and up to 3 days.
• When ready to bake, preheat the oven to 350°F. Place chilled cookies on a parchment paper lined or silicone baking mat lined baking sheet. Place cookies about 2 inches apart.
• Bake cookies for 12-14 minutes. The cookies will be just set if you gently poke one. Remove from oven and spoon about 1/2 teaspoon of caramel into each indentation. If while baking, the indentations have puffed up you can use the end of the spatula to remake the indent. Place caramel filled cookies back in the oven and bake for 1-2 minutes until lightly golden.
• Allow cookies to cool on the sheets for 5 minutes then move to a wire rack to cool completely.
• Store cookies in the refrigerator for up to one week. Storing in the fridge helps keep the caramel set. If stacking, stack between layers of wax or parchment paper to avoid the caramel sticking.