Caramel Apple Cookies

Instructions

Start with the apple mixture. Cook the chopped apples, brown sugar, and cinnamon in a small frying pan over medium heat, stirring frequently for about 5 minutes. The apples should soften slightly but remain intact. Transfer them to a bowl and let them cool completely.

Now, for the cookie dough! Beat together softened butter, both sugars, and vanilla extract in a large bowl until pale and fluffy (about 1-2 minutes) using a hand mixer or stand mixer. Then, beat in the egg until it's well combined.

In a separate medium bowl, whisk together the flour, baking soda, and salt until evenly blended. Add these dry ingredients to the butter mixture and gently fold them in until mostly combined.

It's apple time! To evenly distribute the apples without overmixing, add half of the apple mixture to the dough and fold it in. Then add the remaining apples and fold them in gently. Skip adding any liquid released by the apples. If the dough is very soft, refrigerate it for about 20 minutes.

Preheat your oven to 350°F and line two large baking sheets with parchment paper. Use a medium spring-loaded ice cream scoop or large spoons to scoop dough mounds onto the baking sheets, making around 12-15 cookies. Bake for 12-16 minutes until they're browned around the edges and lightly golden on top. If you make 12 larger cookies, they might need closer to 16 minutes.

Once baked, let them cool for 2 minutes on the sheets, then transfer to a wire rack to finish cooling. Drizzle these goodies with salted caramel sauce, and they're ready to enjoy!