Caramel Apple Pie Cookies
You can now enjoy caramel apples in cookie form with these caramel apple pie cookies. They are loaded with shredded apples, caramel pieces, pecans, a hint of apple pie spice, and pretzels for a nice crunch!
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Servings: 27
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp apple pie spice
- 12 tbsp unsalted butter, softened
- 2 tsp vanilla extract
- 3/4 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup pretzel pieces
- 1 cup caramel pieces these come in a bag of small caramel balls
- 1/2 cup pecans
- 2 gala apples, shredded used cheese grater for this
- coarse sea salt to sprinkle on top after removing cookies from the oven
Instructions
- Line 2 baking sheets with parchment paper. Set aside.
- In a stand mixer, combine your butter and sugars on medium high until light and airy (about 2-3 minutes). Add in eggs, one at a time. Scrape down sides of bowl. Add in vanilla and combine well.
- In a medium sized bowl, whisk together your flour, salt, apple pie spice, and baking soda. Add this to your bowl of wet ingredients and combine. Add in your shredded apples and mix well. Fold in pecans, pretzels and caramel pieces.
- Cover your bowl of dough with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
- Preheat oven to 350°F. Scoop 9 balls of cookie dough onto each baking sheet. Bake for 16 minutes. The centers will look a bit undercooked and that's ok. They will continue to cook on the baking sheet. I recommend baking one cookie sheet at a time.
- After removing cookies from the oven, you can add extra pecans to the tops of each cookie while they're still warm. Sprinkle cookies with a bit of sea salt and allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
After shredding apples, try to remove excess water from them.