Okay, time for a truth bomb: While we love pumpkin here on The PinterTest Kitchen (so much we did an entire pumpkin recipe round-up last year), that is not the top flavor of fall for me. In fact, I put it third on the list, behind my two favorites, tied for first place: apple and chai.
Go out and yet’cha a chai latte, because this recipe is all about the apples! Caramel apples, to be exact. In cooking form, no less. Say goodbye to the mess and hello to a quick and easy cookie guaranteed to have your family begging you for a double batch!
Originally, I found this recipe because I had some pears in the fridge that were on the verge of turning. Gimme Some Oven had posted this really yummy-looking cookie recipe that include pears and caramel bits, so I gave it a try. The result? Well, it was kind of a sticky mess, in part because I didn’t use parchment paper like the instructions said to, and in part because I tired to take them off of the cookie sheet right away.
Oh, they tasted great! But they were in little chunks. No nice cookies I could serve to friends. We put the pieces over a little ice cream and called it a day.
Today, I was looking for a new recipe to try out with a batch of apples my grandmother gave me from her orchard.
Yum, right? But that’s a lot of apples for two people, considering we already had apples in the fridge! Then, I remembered the apple pear cookie disaster from a few months ago. The more I thought about it, the more it made sense to use apples instead. I love pears, but apples + caramel = happy dance in this house!
While these cookies are delicious, and I mean DE-LIC-IOUS, they are a little finicky. These tips are very important:
- Definitely use the parchment. No amount of non-stick spray will save you if you don’t.
- Do not immediately remove to a baking rack. Let them cool for at least 3-5 minutes on the cookie sheet first.
- Third, don’t let your dough get to warm. I noticed that my last sheet spread and stuck a lot more, and I think it’s because it was sitting out in a warm kitchen. Pop the dish in the fridge occasionally as you’re waiting for cookies to bake, especially if you’re making more than one batch.
- Scoop out the dough so you have a bunch of high balls of cookie goodness on your sheet. Do not flatten – they will spread enough on your own. You want fairly big scoops or the cookies will be to thin to hold up to the caramel and apples.
- Do not add more caramel or apple than the recipe calls for! I know you want a good amount in each cookie, but too many will cause the cookies to fall apart.
Lastly, if you are still having trouble, try instead mixing up the cookie dough without the caramel bits. Scoop out the cookies, then press 3-5 caramel bits on top of the cookie. The caramel pieces are what stick to the parchment, so if they’re on the top of the cookie, you’ll get significantly less stick-age.
These are seriously the perfect fall cookie! But if you must stick with pumpkin, the darling flavor of the fall, check out these really easy pumpkin cookies or these Autumn Blossoms that use pumpkin spice kisses.
Latest posts by Allison (see all)
- Friday Frenzy #20: Chocolate Edition - October 20, 2017
- S’mores Cookie Cups #Choctoberfest - October 20, 2017
- No-Bake Chocolate Peanut Butter Cheesecake Pie #Choctoberfest - October 20, 2017