Frosted Gooey Caramel 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.

GOOEY CARAMEL APPLE COOKIES

Steps:

• Beat butter, brown sugar, white sugar, baking soda, and salt together with an electric mixer in a large mixing bowl until creamy and smooth. Beat 1 egg into the butter mixture until completely blended. Add the remaining egg and vanilla together and beat until smooth.
• Beat as much of the flour into the butter mixture as you can with the mixer. Use a wooden spoon to stir any remaining flour into the batter.
• Mix diced apples, caramels, and cinnamon together in a separate bowl; fold into the batter. Refrigerate batter until chilled, at least 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
• Drop dough by rounded teaspoonfuls 2 inches apart onto prepared sheets.
• Bake in preheated oven until the tops are golden brown, about 8 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.

GOOEY CARAMEL APPLE BARS

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk the eggs, water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle. , Roll out larger portion of dough between two sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edges of pan. , In a large bowl, combine the apples, sugars, flour, cinnamon, salt and nutmeg. Stir in cream. , In a Dutch oven, melt butter. Add apple mixture; cook over medium heat for 8-10 minutes or until apples are slightly tender. Stir in walnuts and vanilla. Spoon into crust. , Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in top. Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

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.

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.

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:

• 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.