We're full swing into fall with apples and pumpkins everywhere. Fall is my absolute favorite and I feel like I let this one slip away without the usual apple picking, pumpkin carving or just plain enjoying those beautiful colors outside. The schedules got ahead of me this year and there's something to learn from that. Slooowww down and smell the roses...or pumpkin pie.
These cookies don't disappoint from a fall lovin' perspective though. If you haven't browned butter for cookies before, you need to stop what you're doing and give it a go. It sounds intimidating but it's simple and makes the salted caramel flavor of these cookies pop. The addition of the apple chunks add a sweet little something in random bites that pairs deliciously with the salted caramel chips as well.
-1/2 cup (1 stick) + 2 TBS of butter
-1/2 cup sugar
-1/2 cup brown sugar
-1 tsp vanilla extract
-1 apple- peeled and chopped into tiny pieces
-2 1/2 cups flour
-1 tsp baking powder
-1/2 tsp baking soda
-1 generous shake of cinnamon
-1/2 tsp salt
-1 cup salted caramel chips (or more if you prefer!)
Pre-heat oven to 375 degrees. Use a small pan and set to medium heat. Add the 1 stick of butter and allow to melt. Continuously stir for 3-5 minutes until the butter is turned to a brown color and you can see some milk solids separated within the melted brown butter. Pour the browned butter into a large mixing bowl and return the pan to the medium heat, add the 2 TBS of butter and add the chopped apple and a dash of cinnamon once the butter is melted. Stir fry the apples for 3-5 minutes until soft. Remove from heat and set aside.
In the large mixing bowl, add the white and brown sugar to the browned butter and mix with a hand mixer or stand mixer until creamed together. Add eggs one at a time, continue to mix and then add the vanilla extract. In a separate bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Add the dry ingredients to the wet ingredients and mix thoroughly until the cookie dough forms. Fold in both the salted caramel chips and the apple chunks.
Prep a baking sheet with cooking spray or line with parchment paper. Using a cookie scooper or small spoon, scoop out the sough into small, rounded balls onto your baking sheet. Using a fork, gently press each cookie. Bake in the oven at 375 for 10-13 minutes. I find that 11 minutes is perfect. Allow to cool on a wire rack and then enjoy!
New England wife and mom. Faith, fitness, yoga, baking and constantly cleaning my kitchen.