Description
Delight in these delicious Caramel Apple Crumble Cookies featuring a soft and chewy cookie base loaded with sweet caramel bits and chopped dried apples, topped with a buttery cinnamon streusel for extra texture and flavor. Perfect for fall or any time you crave a comforting, fruity, and indulgent treat.
Ingredients
Streusel Topping
- 3 tablespoons light brown sugar
- 3 tablespoons sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted
- ¾ cup all-purpose flour
Cookie Dough
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt
- 1 cup salted butter, softened
- 1 cup white sugar
- 1 cup light brown sugar, packed
- 2 teaspoons vanilla bean paste
- 2 large eggs
- 1 cup caramel bits or squares, unwrapped
- 1 cup chopped dried apples
Instructions
- Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it’s at the perfect temperature for baking the cookies.
- Prepare the Streusel Topping: In a bowl, whisk together the light brown sugar, sugar, cinnamon, salt, and melted butter until the sugar begins to dissolve. Then stir in the ¾ cup of flour using a wooden spoon until the mixture becomes dry and crumb-like, similar to sand. Set aside for later use.
- Mix Dry Ingredients: In a separate bowl, whisk together the 3 cups of all-purpose flour, baking soda, baking powder, and sea salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugars: Using an electric mixer, beat the softened butter with white sugar and brown sugar for about 5 minutes until the mixture is fluffy and light in color.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla bean paste, scraping the bowl as needed.
- Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet mixture and mix until just combined to avoid overmixing, which can toughen the cookies.
- Fold in Caramels and Apples: Gently fold in the caramel bits and chopped dried apples using a spatula or low mixer speed to keep the mix evenly distributed.
- Shape and Top Cookies: Scoop the dough into 2 to 3 tablespoon sized balls onto a baking sheet spaced at least 2 inches apart. Spoon the prepared streusel topping generously onto each dough ball and gently press it into the cookie dough.
- Bake: Bake the cookies for 8 to 10 minutes, until they are just baked through and the edges start to turn golden.
- Cool: Remove from the oven and allow the cookies to cool completely on the baking sheet before transferring to a wire rack or serving.
Notes
- Use salted butter in the dough and unsalted for the streusel to control salt levels.
- Do not overbake the cookies to keep them soft and chewy.
- Ensure caramel bits are unwrapped fully to prevent sticking.
- The streusel can be adjusted in quantity according to personal taste preference.
- Store cookies in an airtight container to maintain freshness for up to 3 days.
