Caramel-Apple Cookies
Serves: 55
  • ¾ cup unsalted butter, softened
  • 1 cup firmly packed light brown sugar
  • ⅔ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon vanilla bean paste
  • 2⅓ cups all-purpose flour
  • 2 teaspoons cornstarch
  • ¾ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • ¾ cup dried apples, diced
  • ¾ cup caramel-flavored baking chips
  1. Preheat oven to 350°. Line 3 rimmed baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, brown sugar, and granulated sugar at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape down sides of bowl. Reduce mixer speed to medium-low. Add egg and egg yolk, one at a time, beating well after each addition. Add vanilla bean paste, beating to combine.
  3. In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. With mixer at low speed, gradually add flour mixture to butter mixture, beating just until combined. (Do not overmix.) Add apples and caramel baking chips, stirring gently to combine.
  4. Using a 1-tablespoon scoop, drop dough 2 inches apart onto prepared baking sheets. Using a fork, press a crisscross design onto each cookie.
  5. Bake in batches until cookie edges are just beginning to brown, 9 to 10 minutes, rotating pans halfway through baking. (Cookies might look under baked, but this helps achieve a soft, chewy cookie.) Let cool on pans for 5 minutes. Using a thin spatula, remove from pans, and let cool completely on wire racks. Store in an airtight container at room temperature for up to 3 days.
Recipe by TeaTime Magazine at