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To make these yummy cookies, gather these key items: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon salt - 2 teaspoons ground cinnamon - 1 1/2 cups diced apples (about 2 medium apples) - 1 cup caramel sauce (for drizzling) - 1/4 cup granulated sugar mixed with 1 teaspoon cinnamon (for topping) These ingredients create a perfect blend of sweet, tangy, and buttery flavors. Apples bring moisture and texture, while the sugars add sweetness and depth. You can tweak the recipe with these additions: - 1/2 cup chopped nuts (pecans or walnuts) - 1/2 teaspoon nutmeg - 1/4 cup raisins or dried cranberries These ingredients can add a nice crunch or extra flavor. Feel free to mix and match based on what you like! Accurate measuring is key for great cookies. Here are some tips: - Use dry measuring cups for flour and sugar. - Spoon flour into your cup, then level it off with a knife. - For brown sugar, pack it firmly into the cup. - Use a liquid measuring cup for eggs and vanilla. By measuring correctly, you ensure your cookies turn out just right every time! Start by setting your oven to 350°F (175°C). This temperature helps the cookies bake evenly. While the oven heats, line two baking sheets with parchment paper. This step keeps the cookies from sticking and makes cleaning easier. In a large mixing bowl, add 1 cup of softened butter, 1 cup of granulated sugar, and 1 cup of packed brown sugar. Use a mixer on medium speed to beat these together. Mix for about 2-3 minutes until the mixture is light and fluffy. This step is key for a soft cookie. Next, crack in 2 large eggs, one at a time. Add 1 teaspoon of vanilla extract. Mix until everything is combined. In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 2 teaspoons of ground cinnamon. Gradually add this dry mix to the wet mixture. Stir gently until just combined. Be careful not to overmix, as this can make the cookies tough. Now, it’s time to fold in the apples. You’ll need 1 1/2 cups of diced apples, about 2 medium apples. Use a spatula to gently combine them into the dough. This keeps the apples intact. For scooping, use a cookie scoop or a spoon. Drop rounded tablespoons of dough onto your baking sheets, leaving about 2 inches of space between each cookie. Before baking, sprinkle the dough balls with cinnamon sugar. This adds a nice touch. Bake in your preheated oven for 10-12 minutes. Look for lightly golden edges and set centers. Once done, let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack. Drizzle warm caramel sauce over each cookie before serving. Enjoy! Baking cookies can be tricky. Here are some common mistakes to steer clear of: - Not Measuring Ingredients Correctly: Use a scale or measuring cups. Accuracy is key. - Overmixing the Dough: Mix just until combined. This helps keep cookies soft. - Skipping the Cooling Step: Let the cookies cool before drizzling caramel. This prevents a messy drizzle. Storing cookies well keeps them fresh. Here’s how to do it: - Use an Airtight Container: This keeps cookies moist and prevents them from drying out. - Separate Layers with Parchment Paper: This stops cookies from sticking together. - Keep in a Cool Place: Avoid warm areas to maintain texture and flavor. You want your cookies soft and chewy. Here are some tips: - Use Room Temperature Ingredients: This helps the dough mix smoothly. - Add Apples Gently: Fold them in carefully to keep the dough light. - Watch Baking Time Closely: Bake until edges are golden but centers are still soft. {{image_2}} You can add fun twists to make your cookies unique. Try mixing in different types of apples. Sweet Fuji or tart Granny Smith can change the taste. You can also add spices like nutmeg or ginger to the dough. For a crunchy bite, use crushed graham crackers in the mix. This gives a nice texture that reminds you of pie crust. You can easily make these cookies gluten-free. Just swap all-purpose flour with a gluten-free blend. Ensure it has a good balance of starches and fibers. For vegan cookies, replace butter with coconut oil. Use flax eggs instead of regular eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water to create one flax egg. This keeps the cookies moist and delicious! Want to add more flavor? Nuts and dried fruits work well in these cookies. Chopped pecans or walnuts give a nice crunch. Dried cranberries or raisins add sweetness. Just fold them in when adding the apples. Remember to keep balance in your dough. Too many add-ins can change the texture, so use them wisely! To keep your cookies fresh, store them in an airtight container. This helps keep moisture in, which prevents the cookies from drying out. You can layer the cookies with parchment paper to avoid sticking. Store them at room temperature for up to one week. If you want to keep them longer, consider freezing them. Freezing cookies is easy! First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. After that, transfer them to a freezer bag or container. Make sure to remove as much air as possible. You can freeze the cookies for up to three months. To enjoy your cookies warm, reheat them in the oven. Set your oven to 350°F (175°C). Place the cookies on a baking sheet for about 5-7 minutes. This helps revive their crispy edges and soft centers. You can also use the microwave for quick heating. Heat for about 10-15 seconds. Just be careful not to overheat, or they may become tough! Yes, you can use many types of apples. Sweet apples like Fuji and Gala work well. Tart apples, such as Granny Smith, add a nice zing. Mixing types gives a great flavor too. Try different apples for a unique taste. To make the cookies chewier, use more brown sugar. Brown sugar adds moisture and a rich taste. Chilling the dough before baking helps too. It slows the spread and keeps them thick. Bake just until the edges set for a soft center. Yes, you can make the dough in advance. Store it in the fridge for up to three days. For longer storage, freeze the dough. Wrap it tightly in plastic wrap. When you're ready, thaw it overnight in the fridge before baking. Serve these cookies warm for the best taste. Drizzle extra caramel sauce on top. A sprinkle of chopped nuts adds crunch and flavor. Pair them with vanilla ice cream for a treat. They also look lovely on a decorative platter. These cookies last for about a week at room temperature. Store them in an airtight container. For longer freshness, keep them in the fridge. If frozen, they can last for up to three months. Just thaw before enjoying again. Caramel apple pie cookies combine sweet flavors with rich texture. You learned about essential ingredients and how to prep. Following the step-by-step guide, you can mix and bake easily. I shared tips to avoid mistakes and store your cookies well. Variations give you plenty of ways to enjoy these treats. Remember, you can adjust the recipe to fit your taste. Happy baking! Enjoy these cookies fresh and warm or keep them for later.

Caramel Apple Pie Cookies

Indulge in the deliciousness of Caramel Apple Pie Cookies, the perfect blend of soft cookie and sweet apple flavor! This easy recipe features butter, sugars, and fresh apples, all drizzled with caramel for a mouthwatering treat. Perfect for any occasion, these cookies are sure to impress your friends and family. Click through now to explore the full recipe and make your own delectable batch today!
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 1/2 cups diced apples (about 2 medium apples)

1 cup caramel sauce (for drizzling)

Additional cinnamon sugar (1/4 cup granulated sugar mixed with 1 teaspoon cinnamon) for topping

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

      Add Eggs and Vanilla: Mix in the eggs, one at a time, followed by the vanilla extract. Beat until fully combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.

          Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, mixing just until combined. Avoid overmixing.

            Fold in Apples: Gently fold in the diced apples, ensuring they are evenly distributed throughout the dough.

              Scoop Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.

                Sprinkle with Cinnamon Sugar: Before baking, sprinkle the tops of the cookie dough balls with the cinnamon sugar mixture for added flavor.

                  Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.

                    Drizzle with Caramel: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once cooled, drizzle warm caramel sauce over the top of each cookie.

                      Prep Time, Total Time, Servings: 20 min | 30 min | 24 cookies

                        - Presentation Tips: Serve the cookies on a decorative platter, and drizzle extra caramel around the presentation setup. Add a sprinkle of chopped pecans or walnuts for added texture and garnish. Enjoy with a scoop of vanilla ice cream for a delightful dessert experience!