Caramel Apple Cookies Food

CARAMEL APPLE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugars and salt until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Stir in chips., Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Bake until set, 10-12 minutes. Immediately insert a round toothpick in center of each cookie. Remove to wire racks to cool completely., In a small saucepan, combine caramels and water. Cook and stir over medium-low heat until smooth. Holding a cookie by the toothpick, dip cookie in caramel mixture, turning to coat. Allow excess to drip off. Immediately dip the bottom and sides in pecans., Place on waxed paper. Repeat with remaining cookies, caramel mixture and pecans. Let stand until set.

CARAMEL APPLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat confectioners' sugar, butter, and 1 tablespoon apple juice concentrate together in a bowl using an electric mixer until light and fluffy; stir in flour and salt until dough is just combined. Roll dough into 3/4-inch balls and arrange on ungreased baking sheets.
• Bake in the preheated oven until edges are light golden brown, 12 to 17 minutes. Immediately insert toothpicks in the center of each cookie. Place cookies on a wire rack to cool completely.
• Combine caramels, 2 tablespoons apple juice concentrate, and water in a saucepan over low heat; cook and stir until mixture is smooth, 5 to 10 minutes. Spoon caramel sauce over each cookie, letting excess caramel sauce drip off.
• Pour walnuts onto a plate. Press the bottom of each caramel-coated cookie into the walnuts and transfer to a sheet of waxed paper to set.

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.

GOOEY CARAMEL APPLE COOKIES

Steps:

• Beat butter, brown sugar, white sugar, baking soda, and salt together with an electric mixer in a large mixing bowl until creamy and smooth. Beat 1 egg into the butter mixture until completely blended. Add the remaining egg and vanilla together and beat until smooth.
• Beat as much of the flour into the butter mixture as you can with the mixer. Use a wooden spoon to stir any remaining flour into the batter.
• Mix diced apples, caramels, and cinnamon together in a separate bowl; fold into the batter. Refrigerate batter until chilled, at least 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
• Drop dough by rounded teaspoonfuls 2 inches apart onto prepared sheets.
• Bake in preheated oven until the tops are golden brown, about 8 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.

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.

CARAMEL APPLE COOKIES

Steps:

• Beat shortening and brown sugar in medium bowl until blended; beat in egg.
• Mix in 1/4 cup apple juice.
• Combined flour, baking soda, salt, and spices; mix in remaining 1/4 cup apple juice and apples.
• Drop by teaspoonfuls, 2 inches apart, onto greased cookie sheets.
• Bake at 350 until browned, 10 to 12 minutesCool on wire racks.
• Spread with frosting and sprinkle each cookie with crushed walnuts.
• Caramel Frosting: Heat margarine, brown sugar, and water over medium high heat in saucepan,stirring until sugar dissolves.
• Remove from heat; beat in powdered sugar and enough milk to make spreadable consistency; use immediately.
• If frosting begins to harden, return to low heat and stir in more milk.

CARAMEL APPLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
• In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the egg, water and vanilla. Combine the flour, salt, baking soda and cinnamon, stir into the creamed mixture. Stir in the rolled oats. Finally, stir in dried apple and caramel bits.
• Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven. Cool on baking sheets for a couple of minutes before removing to cool on wire racks.

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).