Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup caramel bits
1 cup dried apples, chopped
For the Caramel Drizzle:
1/2 cup caramel sauce
1 tablespoon heavy cream
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
Prepare the wet ingredients: In a large mixing bowl, beat the softened butter with the granulated and brown sugars until the mixture is light and fluffy, about 2-3 minutes. This step is crucial for creating the perfect texture.
Add eggs and vanilla: Mix in the eggs one at a time, beating well after each addition to ensure they’re fully incorporated. Stir in the vanilla extract for added flavor.
Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. These spices add a warm, cozy flavor that pairs perfectly with the apples and caramel.
Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
Fold in caramel and apples: Gently fold in the caramel bits and chopped dried apples until they’re evenly distributed throughout the dough.
Shape the cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. This will give the cookies a perfect chewy texture.
Cool and prepare the drizzle: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. In a small microwave-safe bowl, combine the caramel sauce and heavy cream, then microwave on high for 20-30 seconds until smooth and pourable.
Drizzle with caramel: Drizzle the caramel over the cooled cookies and let it set for a few minutes before serving.