Description
A chewy, buttery cookie packed with caramelized apples and warm spices, inspired by the nostalgic fairground treat. These cookies are crisp on the edges, soft in the center, and bursting with fall flavors!
Ingredients
Scale
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup diced Granny Smith apple (peeled)
- ¾ cup caramel bits
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, cream butter, brown sugar, and granulated sugar until fluffy.
- Mix in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the diced apples and caramel bits. If using nuts, add them now.
- Scoop tablespoon-sized dough balls onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, until edges are golden but centers are slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Serve warm or store for later.
Notes
- For thicker cookies, chill the dough for 30 minutes before baking.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze for up to 3 months—just thaw at room temperature before enjoying.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 160
- Sugar: 12g
- Sodium: 80g
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15g