Description
Soft, pillowy snickerdoodle cookies stuffed with gooey caramel and spiced apple chunks, coated in cinnamon sugar. A beginner-friendly, foolproof dessert that captures the nostalgic flavors of fall.
Ingredients
Scale
- 1 cup (226g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 1 cup (200g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 medium apple (Honeycrisp or Gala), peeled and diced into ¼-inch cubes
- 12–15 soft caramel candies, cut in half
- ½ cup granulated sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light, fluffy, and pale in color (about 2-3 minutes).
- Add the eggs and vanilla extract. Beat until fully combined and smooth.
- Add the flour, baking powder, baking soda, cream of tartar, and salt. Fold gently with a spatula until no streaks of flour remain. Do not overmix.
- Fold in the diced apple pieces.
- Scoop about 2 tablespoons of dough. Flatten slightly, place half a caramel candy in the center, and seal the dough around it to form a ball. Ensure no gaps exist.
- Roll the dough balls in the mixture of sugar and cinnamon until fully coated.
- Place cookies on the prepared baking sheets, leaving 2 inches between them.
- Bake for 10-12 minutes until edges are set and lightly golden, but centers still look soft.
- Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
Notes
Ensure butter and eggs are at room temperature for proper creaming. Do not use caramel sauce as it is too runny; use solid caramel candies. If your kitchen is hot, chill the dough balls for 30 minutes before baking to prevent excessive spreading. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18
- Sodium: 150
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 26
- Fiber: 1
- Protein: 2
Keywords: fall cookies, caramel apple cookies, snickerdoodle recipe, easy baking, autumn desserts, cinnamon sugar cookies, homemade cookies