Cookie Coated Caramel Apples Recipes

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.

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.

THE BEST CARAMEL APPLES

Steps:

• Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
• Line a baking sheet with parchment paper.
• Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
• Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.

CARAMEL APPLES

Steps:

• Wash apples and dry thoroughly. Insert a wooden skewer in stem end of each apple. Spray plate with cooking spray.
• In 2-quart saucepan, mix sugar, corn syrup, milk and salt. Cook over low heat, stirring constantly, to 230°F on candy thermometer or until a few drops of syrup dropped into cup of cold water forms a soft ball that flattens when removed from water. Remove from heat; stir in vanilla. Cool slightly.
• Quickly dip apples into caramel, swirling until completely covered. Dip bottoms in candy sprinkles. Place apples on plate until caramel is set.

COOKIE-COATED CARAMEL APPLES

Steps:

• Insert a wooden stick into the stem end of each apple. Coat a baking sheet with cooking spray.
• Make the caramel: Melt the sugar and corn syrup in a large pot over medium-high heat, stirring with a wooden spoon until combined. Don't stress if it starts to clump: It will eventually even out. Cook, swirling the pan but not stirring, until the mixture is dark amber and a candy thermometer registers 245°, 8 to 12 minutes.
• Add the butter all at once, stirring until incorporated. Turn down the heat to medium and pour in the heavy cream (the mixture will foam up); whisk until smooth.
• Increase the heat to medium high and bring the caramel up to 250°, 8 to 10 minutes. Turn off the heat and let cool for 5 to 10 minutes. Dip the apples in the caramel and roll in the crushed cookies; place on the baking sheet to set, 5 to 10 minutes.

CARAMEL APPLES

Steps:

• Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
• Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
• Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to 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.

COOKIE & CARAMEL DIPPED APPLES

Steps:

• Wash apples, then dry completely. (Note: In order for the caramel sauce to stick to the apples, the apples need to be well chilled before washing, drying and dipping in the caramel sauce.)
• Insert wooden pop stick into stem end of each apple. Cook caramels and water in saucepan on medium-low heat until caramels are completely melted, stirring frequently.
• Dip apples, 1 at time, in caramel, then spoon enough of the remaining caramel over apple until coated. Roll in chopped cookies, pressing cookies gently into caramel to secure. Place on waxed paper-covered baking sheet; let stand 25 min. or until caramel is firm.
• Melt chocolate as directed on package; stir in food coloring. Cool 15 min. Drizzle over apples; let stand 10 min. or until firm. Serve immediately or refrigerate until ready to serve. Remove apples from refrigerator 15 min. before serving. (Note: Caramel apples can be refrigerated up to 2 days before serving.)