Ingredients
Dry Ingredients
- 2¾ cups (330 g) all-purpose flour
- 2 teaspoons apple pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3.4 oz. (96 - 100 g) dried apple chips (divided)
Wet Ingredients
- 1 cup (226 g) cold unsalted butter, sliced
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
Topping
- 22 chewy salted caramel candies
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and allow it to heat for 20-30 minutes. Line one or two large baking sheets with parchment paper to prevent sticking.
- Grind Apple Chips: Reserve 5-6 apple chips for topping later. Place the remaining apple chips into a food processor and pulse until finely ground to a texture similar to coarse flour. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, apple pie spice, baking powder, baking soda, and salt until evenly combined. Set aside.
- Prepare Butter: Microwave the sliced cold butter for 25 seconds until the edges are slightly melted but the slices still hold their shape. Add to a stand mixer bowl fitted with the paddle attachment or use a hand mixer.
- Cream Ingredients: Add light brown sugar, granulated sugar, and the ground apple chips to the butter. Cream on medium-high speed for 3-4 minutes until light and fluffy.
- Add Eggs and Vanilla: Beat in the whole egg, egg yolk, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients in about ¼ increments, mixing gently after each addition until just combined. Do not overmix.
- Scoop Dough onto Sheets: Using a medium cookie scoop (2 tablespoons/30 ml), place dough balls about 3 inches (8 cm) apart on the prepared baking sheets.
- Add Caramel Topping: Press one salted caramel candy into the center of each cookie dough ball, embedding it slightly. Cover the edges of the caramel with dough but leave the top exposed.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until cookie edges are set and centers are slightly puffed but still soft.
- Cool and Shape Cookies: Allow cookies to cool on the baking sheet for 5 minutes. Immediately after removing from the oven, reshape the edges into a round, neat shape. Top the exposed caramel with pieces of the reserved dried apple chips.
- Final Cooling: Transfer cookies to a wire rack and cool completely to room temperature before serving.
Notes
- Allow oven to fully preheat to ensure proper baking of the cookies.
- The reserved whole apple chips used as topping add texture contrast and visual appeal.
- Microwaving butter slightly softens it for easier creaming but do not melt completely.
- Pressing caramel candies into dough prevents them from sliding off as they melt.
- Reforming cookie edges right after baking helps maintain an attractive round shape as they cool and set.
- Store baked cookies in an airtight container to keep them soft and chewy.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
