Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped fresh apples (preferably Granny Smith or Fuji)
- 1 cup caramel sauce (preferably salted)
- Sea salt for sprinkling
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the chopped apples.
- Add half of the caramel sauce to the cookie dough, stirring gently. Reserve the remaining caramel for drizzling later.
- Line a baking sheet with parchment paper. Using a cookie scoop or tablespoon, portion out the dough onto the baking sheet, spacing about 2 inches apart.
- Press a small dollop of caramel into each cookie dough ball, then sprinkle lightly with sea salt.
- Bake for 10-12 minutes or until edges are golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, drizzle the remaining salted caramel over the cookies and add extra sea salt if desired. Optionally, add chopped nuts for texture.
Notes
- Ensure not to overbake to keep cookies soft and gooey.
- For extra flavor, add a sprinkle of cinnamon or chopped nuts before baking.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg