Caramel Apple Snickerdoodles
Caramel Apple Snickerdoodles are a fall-inspired twist on the classic snickerdoodle, with gooey caramel centers and fresh apple chunks. They are soft, chewy, and full of the comforting flavors of cinnamon and apple, making them a perfect seasonal treat.
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 ⅓ cups sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup peeled and finely diced apples
- 30 Werther’s Soft Caramels 2 bags of 4.5 oz each
Topping:
- ¼ cup sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the topping by combining the sugar and cinnamon in a small bowl. Set it aside.
- Cream the butter and sugar together using an electric mixer for 1-2 minutes until fluffy. Add the egg and vanilla extract, mixing well, then set the bowl aside.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully combined.
- Stir in the diced apples until evenly incorporated.
- Using a cookie scoop, portion out the dough, then gently flatten each scoop with your fingers. Flatten one caramel slightly and place it in the center of the dough. Mold the dough around the caramel, then roll it into a ball.
- Roll each dough ball in the cinnamon-sugar topping mixture until fully coated. Arrange the cookie dough balls on a greased baking sheet.
- Bake at 350°F for 10-11 minutes or until the cookies are lightly golden brown. Let the cookies cool on the baking sheets for 15-20 minutes before transferring them to a wire rack to prevent them from falling apart. Alternatively, enjoy them warm with a spoon and a scoop of vanilla ice cream. 😉