Caramel Apple Cookies – Page 2

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the diced apples and caramel bits until evenly distributed throughout the dough. Be careful not to overmix.

Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 12-14 minutes, or until the edges are golden brown but the centers are still soft. The cookies will continue to set as they cool.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.

Add a Caramel Drizzle: For extra caramel flavor, drizzle melted caramel sauce over the cookies once they’re cooled.
Switch Up the Apples: Tart apples like Granny Smith work well, but any firm apple variety will add delicious flavor.
Add Some Nuts: Try adding 1/2 cup of chopped walnuts or pecans for extra crunch and flavor.
Store Properly: Store these cookies in an airtight container at room temperature for up to four days. To keep them extra soft, place a slice of bread in the container to help retain moisture.