These chewy caramel apple snickerdoodle cookies are a sweet treat! Packed with warm spices and delicious apple bits, they are perfect for any occasion.
Seriously, who can resist that combo of caramel and apples? I love making these when the weather cools down. They remind me of cozy fall days with the perfect cup of cider!
Key Ingredients & Substitutions
All-purpose flour: This creates the cookie’s structure. You can use whole wheat flour for a healthier option, but it may change the texture slightly.
Butter: Unsalted butter gives you control over salt levels. If you need a dairy-free version, try using coconut oil or a plant-based butter substitute.
Apples: I love using Granny Smith for their tartness, but any apple like Fuji or Honeycrisp will work. If fresh apples aren’t available, try using unsweetened apple sauce – reduce other liquids in the recipe by a bit.
Caramel bits: These add a delightful gooeyness. If you can’t find them, soft caramel candies chopped into small pieces can also do the trick!
How Do I Make Sure My Cookies Turn Out Perfectly Chewy?
Getting the right chewiness in cookies takes a bit of care. Here’s how to ensure your cookies come out just right:
- Don’t overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to tougher cookies.
- Bake until just set: Remove the cookies from the oven when the edges are firm but the centers are still soft. They’ll continue cooking on the baking sheet.
- Let them cool: Don’t rush the cooling process! Let them sit on the baking sheet for a bit before transferring to a wire rack. This helps them firm up nicely without becoming too hard.
Chewy Caramel Apple Snickerdoodle Cookies
Ingredients You’ll Need:
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp cream of tartar
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup finely chopped peeled apple (like Granny Smith or Fuji)
- 1 cup caramel bits or chopped soft caramel candies
- Additional cinnamon sugar for rolling (1 tbsp granulated sugar + 1 tsp ground cinnamon)
How Much Time Will You Need?
This delicious recipe takes about 20 minutes to prep and around 10-12 minutes to bake. After that, let the cookies cool for about 5 minutes on the baking sheet before transferring them to a wire rack. Total time comes to about 35-40 minutes, and trust me, it’s worth every second when you bite into these warm cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly. While it heats up, line your baking sheets with parchment paper so the cookies don’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. This mixture of dry ingredients helps give the cookies their flavor and structure. Set this aside for now.
3. Cream the Butter and Sugars:
In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until it’s light and fluffy. It should take about 3-4 minutes. This step is crucial because it incorporates air into the mixture, which makes your cookies nice and soft!
4. Add Eggs and Vanilla:
Now, beat in the eggs one at a time, making sure to mix well after each addition. Then, add the vanilla extract and mix until combined. The batter should be smooth and creamy.
5. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be gentle—over mixing can lead to tough cookies!
6. Fold in Apples and Caramel:
Now, fold in the finely chopped apples and caramel bits into the batter. Mixing gently here ensures that they’re evenly distributed without breaking everything apart.
7. Prepare the Cinnamon Sugar:
In a small bowl, mix together the cinnamon and sugar for rolling the cookies. This adds a delicious flavor and a little crunch to the outside!
8. Shape the Cookies:
Scoop tablespoon-sized portions of the dough and roll them into balls. Afterwards, roll each ball in the cinnamon sugar mixture until fully coated.
9. Bake the Cookies:
Place the dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes until the edges are set and the centers are still soft. The cookies will firm up a bit while they cool.
10. Cool and Enjoy:
After baking, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Grab a glass of milk or your favorite warm drink and enjoy these delicious, chewy cinnamon-spiced caramel apple snickerdoodle cookies!
FAQ for Chewy Caramel Apple Snickerdoodle Cookies
Can I Use Other Types of Apples?
Absolutely! While Granny Smith and Fuji are great choices for their balance of sweetness and tartness, feel free to use any apple you prefer. Honeycrisp or Gala apples are also excellent options.
How Do I Store Leftover Cookies?
To keep the cookies fresh, store them in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the cookie dough and refrigerate it for up to 3 days. When you’re ready to bake, scoop and roll them in cinnamon sugar before placing them in the oven. Just add a couple of extra minutes to the baking time if the dough is cold.
What if My Cookies Turn Out Too Flat?
If your cookies flatten out too much, it could be due to the butter being too soft or not enough flour. Ensure your butter is softened gently (not melted) and consider chilling the dough for 30 minutes before baking to help them hold their shape.
