More About Caramel-Apple Cookies
Ingredients
1 cup (8 oz.) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups (about 10 5/8 oz.) all-purpose flour
1 1/2 teaspoon apple pie spice
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups white chocolate chips
3 small Granny Smith apples (about 1 lb. total), peeled and cut into 1/8-in.-thick slices
1 cup sea salt caramel sauce (such as Mrs. Richardson’s)
Flaky sea salt, for garnish
Directions
Step 1
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 second's total. Using a rubber spatula, fold in white chocolate chips until well combined.
Step 2
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.
Step 3
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.
1 cup (8 oz.) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups (about 10 5/8 oz.) all-purpose flour
1 1/2 teaspoon apple pie spice
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups white chocolate chips
3 small Granny Smith apples (about 1 lb. total), peeled and cut into 1/8-in.-thick slices
1 cup sea salt caramel sauce (such as Mrs. Richardson’s)
Flaky sea salt, for garnish
Directions
Step 1
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 second's total. Using a rubber spatula, fold in white chocolate chips until well combined.
Step 2
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.
Step 3
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.
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