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Caramel Apple Pie Snickerdoodle Cookies

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These Caramel Apple Pie Snickerdoodle Cookies combine the best of both worlds: soft, chewy snickerdoodles with gooey caramel centers and bits of real apple. Perfect for fall baking, holiday swaps, or any time you want a cozy, bakery-style treat.

Ingredients

Scale
  • 2 3/4 cups (345g) all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (226g) unsalted butter, softened
  • 1 1/4 cups (250g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 large tart apple (like Granny Smith), peeled and diced small (about 1 cup/120g)
  • 1 tablespoon lemon juice
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of nutmeg (optional)
  • 18–20 soft caramel candies (like Kraft or Werther’s Original Soft Caramels)
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Peel and dice the apple into small pieces (about 1/4-inch). Toss with lemon juice, 1 tablespoon sugar, 1/2 teaspoon cinnamon, and a pinch of nutmeg. Let sit for 10 minutes. If apples release a lot of juice, pat them dry with a paper towel.
  2. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and 1 teaspoon cinnamon.
  3. In a large mixing bowl, beat softened butter, 1 1/4 cups granulated sugar, and brown sugar on medium speed for about 2 minutes until light and fluffy. Scrape down the sides as needed. Add eggs one at a time, beating well after each. Mix in vanilla.
  4. Gradually add the dry ingredients to the wet ingredients on low speed. Mix just until combined. Gently stir in the apple mixture with a spatula.
  5. Cover the dough and refrigerate for at least 45 minutes (up to 24 hours).
  6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  7. In a small bowl, mix 1/4 cup sugar with 1 tablespoon cinnamon for rolling.
  8. Scoop about 1.5 tablespoons of dough (40g), flatten slightly, and press a soft caramel candy into the center. Wrap the dough around the caramel, sealing completely. Roll in cinnamon sugar mixture. Place 2 inches apart on prepared sheets.
  9. Bake for 10-12 minutes, until edges are set but centers look slightly underdone. Let cool on the baking sheet for 10 minutes.
  10. Carefully transfer cookies to a wire rack to finish cooling. The caramel will firm up as they cool but stays gooey inside.

Notes

Chill the dough to prevent spreading and keep the caramel inside. Seal the caramel well to avoid leaks. Use soft caramels for the best gooey center. Cookies are best served slightly warm. Store in an airtight container for up to 3 days or freeze for longer storage. For gluten-free or dairy-free, use appropriate substitutes.

Nutrition

Keywords: caramel apple cookies, snickerdoodle, apple pie cookies, fall dessert, gooey cookies, holiday cookies, cinnamon sugar, caramel center, bakery style cookies

Find it online: https://magnetmeal.com/caramel-apple-pie-snickerdoodle-cookies-easy-soft-and-gooey-recipe/