All the fall feels without the fuss!
When fall is in full swing, it's everything "apple" from picking to pie. Caramel apples are a delicious seasonal treat, but a sticky and messy pain to eat. This cookie recipe packs all those caramel flavors in ever chewy, buttery bite. A brown-butter dough is studded with dried apple chips and Kraft caramel bits. If you can't find Kraft caramel bits, use Kraft caramel squares and quarter them. It's all about technique, not torture!
Equipment: sauté pan; medium mixing bowl; large mixing bowl; dry measuring cups; measuring spoons; hand or standing mixer; wooden spoon or rubber spatula; parchment paper or silicone baking liners; cookie sheets or rimmed sheet pans; spatula; wire racks
Ingredients:
3 cups all purpose flour
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup (2 sticks) unsalted butter
1 cup light brown sugar
½ cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups dehydrated apple chips or chopped dried apples
2 cups caramel bits (or chopped caramel squares)
1. First, brown the butter. Place two sticks of butter in a sauté pan and set the heat to medium high. Cook the butter until the milk solids in the butter turn golden brown, scraping the pan as the butter browns to ensure that it does not blacken. Once browned, pour the butter into another vessel to cool. Set aside.
ILOC tip: when browning butter, once the butter is toasted to your liking remember to remove the pan from the heat to prevent the milk solids from burning.
2. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking liners.
3. Combine the first four ingredients in a medium bowl and set aside.
4. In a large mixing bowl or in the bowl of a standing mixer, beat the sugars, eggs, and vanilla for two minutes until creamy. Slowly pour in the brown butter - including the brown bits - and mix until well incorporated.. Add the dry ingredients and combine well. Fold in the the apple chips and caramel bits.
5. Form dough into 1½-inch balls. Place each ball two inches apart on the lined baking sheets.
6. Bake for 12 minutes, or until lightly golden brown. Cool cookies on the baking sheet for 5-10 minutes and then transfer the cookies to wire racks using a spatula to cool completely.
Makes approximately three dozen cookies.
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