Description

A festive and indulgent cookie that combines classic snickerdoodle dough with a gooey salted caramel center and sautéed tart apples, rolled in cinnamon sugar.

Ingredients

Scale

1 cup (226g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 cup (220g) packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 ½ cups (315g) all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon salt
½ cup (100g) granulated sugar (for coating)
2 teaspoons ground cinnamon (for coating)
Pinch of salt (for coating)
2 medium Granny Smith apples, peeled, cored, and diced (approx. 300g)
½ cup (120g) salted caramel sauce
1 tablespoon butter (for sautéing apples)
½ teaspoon extra cinnamon (for apples)

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a small skillet, melt 1 tablespoon of butter over medium heat. Add diced apples and ½ teaspoon cinnamon. Sauté for 5 minutes until tender but holding shape. Let cool completely.
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes).
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt.
Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
Cover dough and refrigerate for at least 30 minutes.
Mix ½ cup granulated sugar, 2 teaspoons cinnamon, and a pinch of salt in a small bowl for coating.
If caramel is thick, microwave for 10-15 seconds to make it pourable.
Take a tablespoon of dough, flatten in palm, place a dollop of caramel and a few apple pieces in center.
Fold dough over filling, seal tightly, and roll into a ball. Roll ball in cinnamon sugar mixture.
Place cookies on baking sheets, spacing 2 inches apart.
Bake for 12-14 minutes until edges are set and slightly golden, but centers look soft.
Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not skip the chilling step as it prevents spreading. Ensure caramel is thick enough not to leak but fluid enough to spread. Use Granny Smith apples for tartness and structure. Do not overbake as cookies continue to cook on the hot pan.

Prep Time: 30 minutes
Cook Time: 12-14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 24
Sodium: 120
Fat: 9
Saturated Fat: 5
Carbohydrates: 35
Fiber: 1
Protein: 2

Keywords: snickerdoodle, caramel apple cookies, fall baking, festive cookies, dessert, autumn recipes