Caramel Frosted Apple Cookies Recipes

CHEWY CARAMEL APPLE COOKIES

Steps:

• Heat oven to 325°F. Line cookie sheets with cooking parchment paper.
• In medium bowl, mix flour, baking soda and salt with whisk; stir in oats. In large bowl, beat butter and brown sugar with electric mixer on medium speed until creamy. Add egg, milk and vanilla; beat 2 minutes or until light and fluffy. On low speed, beat in flour mixture until blended. Stir in apples.
• Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 14 minutes or until golden. Remove from cookie sheets to cooling racks; cool completely.
• In 1-quart saucepan, cook caramels and water over low heat 7 minutes, stirring until smooth. Drizzle warm glaze over cookies. Let stand 15 minutes or until set. Store tightly covered up to 5 days.

CARAMEL FROSTED APPLE COOKIES

Steps:

• Beat butter, sugar and egg well.
• Add apple, milk, raisins and nuts.
• Add all dry ingredients.
• Drop onto greased sheets.
• Bake 350° for 10 minutes or until done.
• Cool and top with icing.
• Icing: Melt butter and sugar in small pan.
• Stir and bring to a boil over medium heat.
• Simmer 2 minutes.
• Remove heat add icing sugar and milk.

CARAMEL APPLE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugars and salt until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Stir in chips., Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Bake until set, 10-12 minutes. Immediately insert a round toothpick in center of each cookie. Remove to wire racks to cool completely., In a small saucepan, combine caramels and water. Cook and stir over medium-low heat until smooth. Holding a cookie by the toothpick, dip cookie in caramel mixture, turning to coat. Allow excess to drip off. Immediately dip the bottom and sides in pecans., Place on waxed paper. Repeat with remaining cookies, caramel mixture and pecans. Let stand until set.

CARAMEL APPLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat confectioners' sugar, butter, and 1 tablespoon apple juice concentrate together in a bowl using an electric mixer until light and fluffy; stir in flour and salt until dough is just combined. Roll dough into 3/4-inch balls and arrange on ungreased baking sheets.
• Bake in the preheated oven until edges are light golden brown, 12 to 17 minutes. Immediately insert toothpicks in the center of each cookie. Place cookies on a wire rack to cool completely.
• Combine caramels, 2 tablespoons apple juice concentrate, and water in a saucepan over low heat; cook and stir until mixture is smooth, 5 to 10 minutes. Spoon caramel sauce over each cookie, letting excess caramel sauce drip off.
• Pour walnuts onto a plate. Press the bottom of each caramel-coated cookie into the walnuts and transfer to a sheet of waxed paper to set.

APPLE SPICE CARAMEL COOKIES

Steps:

• Whisk flour, baking soda, cinnamon, and baking powder together in a bowl.
• Combine butter, apple cider drink mix, sugar, and salt together in another bowl. Beat using an electric mixer until light and fluffy. Beat in eggs 1 at a time. Add vanilla extract and mix well. Add the flour mixture gradually; mix until just combined. Refrigerate dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Microwave caramels in a microwave-safe bowl until softened, about 20 seconds. Flatten caramels using the bottom of a glass.
• Scoop cookie dough into balls about 1 tablespoon each. Flatten each ball slightly in your palm. Sandwich a caramel between 2 pieces of dough; pinch closed. Repeat with the remaining cookie dough and caramels. Place cookies 2 inches apart on the prepared sheets.
• Bake in the preheated oven until very lightly browned around the edges, 12 to 14 minutes. Slide parchment off of the baking sheet, onto your counter. Let cookies cool on the parchment.

GREEN APPLE COOKIES WITH CARAMEL FROSTING

Steps:

• Heat oven to 325ºF.
• Mix flour, baking powder and salt. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs; mix well. Gradually add flour mixture, mixing well after each addition. Add dry drink mixes; beat until blended.
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 13 to 14 min. or until slightly puffed. Cool 1 min. Remove to wire racks; cool completely.
• Microwave caramels and water in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring every 30 sec. Whisk in powdered sugar until blended. Spread onto cookies.

CARAMEL APPLE COOKIES

Steps:

• Beat shortening and brown sugar in medium bowl until blended; beat in egg.
• Mix in 1/4 cup apple juice.
• Combined flour, baking soda, salt, and spices; mix in remaining 1/4 cup apple juice and apples.
• Drop by teaspoonfuls, 2 inches apart, onto greased cookie sheets.
• Bake at 350 until browned, 10 to 12 minutesCool on wire racks.
• Spread with frosting and sprinkle each cookie with crushed walnuts.
• Caramel Frosting: Heat margarine, brown sugar, and water over medium high heat in saucepan,stirring until sugar dissolves.
• Remove from heat; beat in powdered sugar and enough milk to make spreadable consistency; use immediately.
• If frosting begins to harden, return to low heat and stir in more milk.

CARAMEL APPLE COOKIES

Steps:

• Heat oven to 400°F. In large bowl, beat sugar, butter and shortening with electric mixer on medium speed, or mix with spoon. Stir in vanilla and egg. Stir in flour, baking soda, salt and soft drink mix (dry).
• On lightly floured cloth-covered surface, roll dough 1/4 inch thick. Cut with 3-inch round or apple-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Carefully insert 1 inch of wooden stick into side of each cookie.
• Bake 6 to 8 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In 2-quart saucepan, heat caramels and water over low heat, stirring frequently, until melted and smooth. If caramel glaze becomes too stiff, heat over low heat, stirring constantly, until softened.
• Spread top third of each cookie (opposite wooden stick) with caramel glaze. Hold cookie upright to allow glaze to drizzle down cookie. Sprinkle with candy sprinkles.

OATMEAL CARAMEL APPLE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugars and pudding mix until light and fluffy, 5-7 minutes. Add eggs; mix well. Beat in applesauce. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in oats and apple., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 15-18 minutes. Cool on pans 3 minutes. Serve warm or remove to wire racks to cool completely. Store in an airtight container. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.