Name: Candy Apple Cookies
Prep time: 30 min
Cook time: 14 min
Total time: 45 min
Ingredients: 2¾ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; 1 cup 2 sticks unsalted butter, room temperature; ¾ cup light brown sugar (packed); ½ cup granulated sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 1½ cups finely diced Granny Smith apples (about 2 medium apples); 1 cup caramel bits; 16 ounces red candy melts for coating

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Description of this recipe: These Candy Apple Cookies perfectly capture the essence of fall, bringing together the crisp tartness of Granny Smith apples, the gooey sweetness of caramel, and the playful crunch of a candy coating. Imagine biting into a soft, chewy cookie bursting with apple flavor and pockets of melted caramel, all enveloped in a vibrant red candy shell reminiscent of a classic candy apple.

Why you will love this recipe: These cookies are more than just a treat; they’re an experience! They offer a delightful contrast of textures and flavors that will tantalize your taste buds. The soft, buttery cookie base, the bursts of tart apple and sweet caramel, and the crisp candy coating create a symphony of sensations in every bite. Perfect for fall gatherings, holiday baking, or simply a cozy night in, these cookies are guaranteed to be a crowd-pleaser and a new family favorite. Plus, the eye-catching red candy coating adds a festive touch that makes them visually stunning.

Introduction

Autumn is a season of vibrant colors, crisp air, and comforting flavors. As the leaves turn and the scent of pumpkin spice fills the air, it’s the perfect time to indulge in treats that evoke the warmth and nostalgia of fall. These Candy Apple Cookies are a delightful way to capture the spirit of the season in a homemade creation.

Inspired by the classic candy apple, a beloved treat found at county fairs and fall festivals, these cookies combine the best of both worlds: the comforting goodness of a freshly baked cookie and the playful sweetness of a candy coating. They’re surprisingly easy to make, though they do require a bit of chilling time for the dough. This allows the flavors to meld together and the dough to firm up, resulting in a cookie that holds its shape beautifully and has the perfect texture.

This recipe is designed to be approachable for bakers of all skill levels. We’ll walk you through each step, from creaming the butter and sugar to achieving the perfect candy coating. We’ll also share tips and tricks to ensure your Candy Apple Cookies turn out perfectly every time. Whether you’re a seasoned baker or just starting out, you’ll be able to create these delicious and visually stunning cookies with confidence.

So, gather your ingredients, put on your favorite fall playlist, and let’s embark on a baking adventure that will fill your home with the warm, inviting aroma of cinnamon, apples, and caramel. Get ready to impress your friends and family with these irresistible Candy Apple Cookies that are sure to become a fall tradition.

Ingredients:

2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, room temperature
¾ cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1½ cups finely diced Granny Smith apples (about 2 medium apples)
1 cup caramel bits
16 ounces red candy melts for coating

Preparation:

Step 1: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Whisking ensures that these dry ingredients are evenly distributed, which is crucial for a consistent cookie texture. The cinnamon adds a warm, comforting spice that complements the apples and caramel beautifully. Set this mixture aside.

Step 2: In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and both sugars until light and fluffy, about 5 minutes. This step is crucial for achieving the perfect texture. Don’t rush it! Creaming incorporates air into the butter and sugar mixture, creating a light and airy base for the cookies. The light brown sugar adds a subtle molasses flavor and contributes to the cookies’ chewiness. Ensure your butter is truly at room temperature – soft enough to easily cream but not melted.

Step 3: Beat in the eggs one at a time, then the vanilla extract, scraping down the sides of the bowl as needed. Adding the eggs one at a time allows them to fully incorporate into the mixture, creating a smoother and more emulsified dough. Don’t forget to scrape down the sides of the bowl periodically to ensure that all ingredients are evenly combined. The vanilla extract enhances the overall flavor of the cookies, adding a touch of warmth and complexity.

Step 4: Gradually mix in the dry ingredients until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. Mix until the dry ingredients are just incorporated and no streaks of flour remain. The dough will be quite thick, which is perfectly normal.

Step 5: Pat the diced apple pieces very dry with paper towels. This is an important step! Excess moisture from the apples can make the cookies soggy. Gently fold in the diced apples and caramel bits by hand. Folding prevents overmixing and ensures that the apples and caramel bits are evenly distributed throughout the dough. Using Granny Smith apples provides a tartness that balances the sweetness of the caramel and candy coating. Make sure the apples are diced into small, uniform pieces (about ¼-inch) for even distribution.

Step 6: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or overnight. Chilling the dough is essential for several reasons. It allows the gluten in the flour to relax, which results in a more tender cookie. It also allows the flavors to meld together and the butter to solidify, which prevents the cookies from spreading too much during baking. If you’re short on time, 2 hours is sufficient, but overnight chilling is ideal.

Step 7: When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper. This prevents the cookies from sticking to the baking sheets and ensures even baking. Using silicone mats is a great option for easy cleanup.

Step 8: Scoop the chilled dough into 2-tablespoon balls and place them 2 inches apart on the prepared baking sheets. Using a cookie scoop helps ensure that the cookies are uniform in size, which is important for even baking. Leaving enough space between the cookies allows them to spread without sticking together.

Step 9: Bake for 12-14 minutes, or until the edges are lightly golden but the centers still look slightly underbaked. Don’t overbake the cookies, as this can make them dry and crumbly. The slight underbaking ensures that the cookies remain soft and chewy. Keep a close eye on the cookies during the last few minutes of baking, as oven temperatures can vary.

Step 10: Cool the cookies on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Allowing the cookies to cool slightly on the baking sheets before transferring them to wire racks helps them retain their shape and prevents them from breaking.

Step 11: Melt the candy melts according to package directions. Be careful not to overheat the candy melts, as this can cause them to seize up and become unusable. A double boiler or microwave-safe bowl are both good options for melting the candy melts.

Step 12: Dip each cooled cookie halfway into the melted candy, or drizzle over top. Place the dipped or drizzled cookies on wax paper until the coating sets. Dipping the cookies provides a more uniform candy coating, while drizzling creates a more rustic look. Work quickly, as the candy coating will start to set quickly.

COOKING Rating: Intermediate

Serving Suggestions:

Serve these cookies with a glass of cold milk or a warm cup of apple cider for the ultimate fall treat.
They are perfect for bake sales, potlucks, or holiday gatherings.
Package them in cellophane bags and tie with a ribbon for a charming homemade gift.
Enjoy them as an after-school snack or a cozy dessert on a chilly evening.
Pair them with a scoop of vanilla ice cream for a decadent dessert experience.

Tips:

For the best apple flavor, use high-quality Granny Smith apples.
Make sure the butter is truly room temperature for optimal creaming.
Don’t skip the chilling time! It’s crucial for the texture and flavor of the cookies.
Store the cookies in an airtight container with wax paper between layers to prevent them from sticking together.
To prevent the candy melts from seizing up, avoid getting any water or steam in the melted candy.
If the candy melts become too thick, add a small amount of vegetable shortening to thin them out.

Prep Time: 30 minutes

Chill Time: 2 hours

Cook Time: 12-14 minutes

Total Time: 3 hours

Nutritional Information: (per cookie, approximate)

Calories: 285
Protein: 3g
Sodium: 115mg

Conclusion

These Candy Apple Cookies are a delightful treat that captures the essence of fall in every bite. With their combination of crisp apples, gooey caramel, and a playful candy coating, they’re sure to become a new favorite for both kids and adults. Whether you’re baking for a special occasion or simply craving a taste of autumn, these cookies are the perfect choice. So, gather your ingredients and get ready to create a batch of these irresistible Candy Apple Cookies that will bring joy and warmth to your home. Enjoy!

Questions and Answers about this Recipe:

Q1: Can I use a different type of apple?

A: While Granny Smith apples are highly recommended for their tartness, which balances the sweetness of the caramel and candy coating, you can experiment with other apple varieties. Honeycrisp apples offer a similar crispness and sweetness, while Fuji apples provide a milder flavor. Avoid using apples that are too soft or mushy, as they may make the cookies soggy.

Q2: Can I make the dough ahead of time?

A: Absolutely! In fact, chilling the dough is a crucial step in this recipe. You can prepare the dough up to 2-3 days in advance and store it in the refrigerator, tightly wrapped in plastic wrap. The longer the dough chills, the more the flavors will meld together, resulting in a more flavorful cookie. You can also freeze the dough for up to 3 months. Thaw the dough in the refrigerator overnight before baking.

Q3: What if my candy melts are too thick?

A: If your candy melts are too thick to work with, you can add a small amount of vegetable shortening or coconut oil to thin them out. Start with about a teaspoon of shortening or oil and stir until melted and smooth. Be careful not to add too much, as this can make the candy coating too thin and runny.

Q4: Can I skip the candy coating?

A: While the candy coating is a signature element of these cookies, you can certainly skip it if you prefer. The cookies will still be delicious without it! You can simply bake the cookies as directed and enjoy them plain, or you can drizzle them with melted caramel or chocolate for a different flavor profile.

Q5: How do I store the cookies to keep them fresh?

A: To keep the cookies fresh, store them in an airtight container at room temperature. Place a sheet of wax paper between layers to prevent them from sticking together. The cookies will stay fresh for up to 5 days. You can also freeze the un-coated baked cookies for up to 2 months. Thaw them at room temperature before adding the candy coating.

Candy Apple Cookies

Print Recipe Pin Recipe

Prep Time 30

Cook Time 14

Total Time 45

Course Dessert

Calories 285 kcal

Ingredients

2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup 2 sticks unsalted butter, room temperature
¾ cup light brown sugar packed
½ cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1½ cups finely diced Granny Smith apples about 2 medium apples
1 cup caramel bits
16 ounces red candy melts for coating

Instructions

Step 1: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Whisking ensures that these dry ingredients are evenly distributed, which is crucial for a consistent cookie texture. The cinnamon adds a warm, comforting spice that complements the apples and caramel beautifully. Set this mixture aside.
Step 2: In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and both sugars until light and fluffy, about 5 minutes. This step is crucial for achieving the perfect texture. Don’t rush it! Creaming incorporates air into the butter and sugar mixture, creating a light and airy base for the cookies. The light brown sugar adds a subtle molasses flavor and contributes to the cookies’ chewiness. Ensure your butter is truly at room temperature – soft enough to easily cream but not melted.
Step 3: Beat in the eggs one at a time, then the vanilla extract, scraping down the sides of the bowl as needed. Adding the eggs one at a time allows them to fully incorporate into the mixture, creating a smoother and more emulsified dough. Don’t forget to scrape down the sides of the bowl periodically to ensure that all ingredients are evenly combined. The vanilla extract enhances the overall flavor of the cookies, adding a touch of warmth and complexity.
Step 4: Gradually mix in the dry ingredients until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. Mix until the dry ingredients are just incorporated and no streaks of flour remain. The dough will be quite thick, which is perfectly normal.
Step 5: Pat the diced apple pieces very dry with paper towels. This is an important step! Excess moisture from the apples can make the cookies soggy. Gently fold in the diced apples and caramel bits by hand. Folding prevents overmixing and ensures that the apples and caramel bits are evenly distributed throughout the dough. Using Granny Smith apples provides a tartness that balances the sweetness of the caramel and candy coating. Make sure the apples are diced into small, uniform pieces (about ¼-inch) for even distribution.
Step 6: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or overnight. Chilling the dough is essential for several reasons. It allows the gluten in the flour to relax, which results in a more tender cookie. It also allows the flavors to meld together and the butter to solidify, which prevents the cookies from spreading too much during baking. If you’re short on time, 2 hours is sufficient, but overnight chilling is ideal.
Step 7: When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper. This prevents the cookies from sticking to the baking sheets and ensures even baking. Using silicone mats is a great option for easy cleanup.
Step 8: Scoop the chilled dough into 2-tablespoon balls and place them 2 inches apart on the prepared baking sheets. Using a cookie scoop helps ensure that the cookies are uniform in size, which is important for even baking. Leaving enough space between the cookies allows them to spread without sticking together.
Step 9: Bake for 12-14 minutes, or until the edges are lightly golden but the centers still look slightly underbaked. Don’t overbake the cookies, as this can make them dry and crumbly. The slight underbaking ensures that the cookies remain soft and chewy. Keep a close eye on the cookies during the last few minutes of baking, as oven temperatures can vary.
Step 10: Cool the cookies on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Allowing the cookies to cool slightly on the baking sheets before transferring them to wire racks helps them retain their shape and prevents them from breaking.
Step 11: Melt the candy melts according to package directions. Be careful not to overheat the candy melts, as this can cause them to seize up and become unusable. A double boiler or microwave-safe bowl are both good options for melting the candy melts.
Step 12: Dip each cooled cookie halfway into the melted candy, or drizzle over top. Place the dipped or drizzled cookies on wax paper until the coating sets. Dipping the cookies provides a more uniform candy coating, while drizzling creates a more rustic look. Work quickly, as the candy coating will start to set quickly.