Wednesday, November 21, 2012

chocolate caramel apple cookies


When I saw this recipe for Chocolate Caramel Apple Cookies on one of my favorite blogs, Hostess with the Mostess, I knew I had to make them. I actually don't really enjoy caramel or candy apples because I have such a difficult time eating them, but turning them into a cookie and adding chocolate? Count me in!

If you're still thinking of what to bring to Thanksgiving dinner, these would be a great addition to the dessert table...

Chocolate Caramel Apple Cookies

2 1/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter
1 cup packed brown sugar {I used light}
1/2 cup white sugar
1 tbsp. vanilla extract
1 egg
1 egg yolk
10 caramels, unwrapped
1 tbsp. milk {I used 2%}
1 large apple, peeled and diced
Chocolate caramel candies, frozen and chopped {HWTM called for 6 fun size Milky Way Simply Caramel bars, I used 12 caramel filled Hershey Kisses - whatever you can find!}
1/2 cup semisweet chocolate chips

1. Preheat oven to 325 degrees. Line your cookie sheet with parchment paper or Silpat.
2. In a microwave safe bowl, heat the unwrapped caramels with the milk for one minute until creamy and smooth. If necessary, microwave in 30-second intervals but remember to stir each time! Let this cool for a few minutes. {HWTM said to let it rest and cool for 10 minutes but this was too long for me and hardened my caramel mixture. The second time I did this, I only waited 3-5 minutes and it turned out fine}
3. In a large bowl, sift together the flour, baking soda, and salt. In a separate bowl, beat together the butter, brown sugar, white sugar, and vanilla extract. Then add your egg and egg yolk and beat until combined. Pour your melted and cooled caramel into this.
4. Fold in the diced apples and then add your dry ingredients. Next, add you chopped chocolate caramel candies and semisweet chocolate chips.
5. Spoon onto parchment-lined cooke sheet by the spoonful.
6. Bake these for 10-13 minutes {I recommend a full 13} or until the edges are golden brown. Cook on the cookie sheet for a few minutes before moving to a wire rack.



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