These Chewy Caramel Apple Snickerdoodle Cookies are a sweet treat that combines soft cookie goodness with bits of apple and luscious caramel. They smell as amazing as they taste!
Making these cookies is a blast, especially when the caramel gooeyness surprises everyone. I can’t resist sneaking one (or three) right off the baking sheet! 🍏🍬
Key Ingredients & Substitutions
All-purpose flour: This is the base for our cookies, giving them structure. If needed, you can substitute it with a 1:1 gluten-free flour blend. I’ve tried this and it works great!
Cream of tartar: Adds a tangy flavor and helps create a chewy texture. You can substitute it with 1 teaspoon of lemon juice or white vinegar, which gives a similar effect when making cookies.
Butter: Unsalted butter is used for better control over the saltiness. If you’re out of butter, coconut oil or a vegan butter alternative works well, too!
Apples: For the best flavor, use a sweet variety like Fuji or Honeycrisp. If you’re short on apples, try using applesauce (about ½ cup) instead, but it will change the cookie’s texture slightly.
Caramel bits: These add a delightful chewiness. In a pinch, regular soft caramels can be chopped up. I also love using butterscotch chips for a fun twist!
How Do I Make Sure My Cookies Stay Chewy?
Keeping your cookies chewy is all about not overbaking them. Here are a few tips:
- Take them out of the oven when the edges are just starting to turn golden, but the centers look slightly underbaked.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. This allows them to firm up while still staying soft in the middle.
- Store the cookies in an airtight container at room temperature. This helps retain moisture, keeping them chewy for longer.
Follow these tips, and you’ll be rewarded with perfectly chewy caramel apple snickerdoodle cookies every time!
Chewy Caramel Apple Snickerdoodle Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¼ cups granulated sugar, divided
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground nutmeg
- 1 ½ cups peeled and finely diced apple (about 1 medium apple)
- 1 cup caramel bits or chopped soft caramel candies
For the Cinnamon Sugar Coating:
- 1 tablespoon ground cinnamon
- ¼ cup granulated sugar
How Much Time Will You Need?
This entire recipe will take around 25 minutes of active preparation time, plus an additional 12-14 minutes of baking time. Don’t forget to let the cookies cool for about 5 minutes before moving them to a wire rack to cool completely. In total, you’ll be enjoying these delicious cookies in about 45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and ground cinnamon. This mix will give your cookies a wonderful flavor and texture. Set this mixture aside for later!
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter together with 1 cup of the granulated sugar until the mixture is light and fluffy—this should take about 2-3 minutes. It’s the key to a tender cookie!
4. Add Eggs and Flavor:
Beat in the eggs one at a time, allowing each to fully integrate before adding the next. Now add the vanilla extract and ground nutmeg, mixing until everything is well combined.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients from the previous bowl to the wet mixture, mixing on low speed until everything is just incorporated. Be careful not to overmix!
6. Fold in Apples and Caramel:
Gently fold in the finely diced apples and caramel bits. Make sure they’re evenly distributed throughout the dough but try not to break any of the caramel pieces!
7. Prepare the Cinnamon Sugar:
In a small bowl, combine the remaining ¼ cup of granulated sugar with 1 tablespoon of cinnamon to create a delicious coating for your cookies.
8. Form the Cookies:
Using a cookie scoop or a tablespoon, form your dough into balls and roll each one in the cinnamon sugar mixture until they are coated. This adds great flavor and a lovely texture!
9. Arrange on Baking Sheets:
Place the coated dough balls about 2 inches apart on the prepared baking sheets. This gives them enough room to spread while baking.
10. Bake the Cookies:
Bake your cookies in the preheated oven for about 12-14 minutes, or until the edges look lightly golden. The centers should still look soft, which will help keep them chewy!
11. Cool and Enjoy:
Once done, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these chewy delights with a cup of tea or milk!
FAQ for Chewy Caramel Apple Snickerdoodle Cookies
Can I Substitute the Apples with Applesauce?
Yes, you can use applesauce as a substitute! Use about ½ cup of unsweetened applesauce instead of the diced apple. Keep in mind that the texture may be slightly different, but they will still be delicious!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. To keep them extra chewy, you can add a slice of bread to the container, which helps retain moisture.
Can I Freeze the Cookie Dough?
Absolutely! You can scoop the dough balls onto a baking sheet and freeze them until solid. Once frozen, transfer them to a zip-top bag. They can be baked directly from frozen; just add an extra couple of minutes to the baking time!
What if I Don’t Have Cream of Tartar?
If you don’t have cream of tartar, you can replace it with an equal amount of lemon juice or white vinegar. This will help activate the baking soda and create a chewy texture in your cookies.
