Description
These cookies bring a cozy blend of cinnamon warmth, tender apple chunks, and pockets of gooey caramel. A crackly snickerdoodle exterior gives way to a soft, pillowy center bursting with autumn flavor.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup finely diced apple peeled
- 1/4 cup caramel bits
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl whisk together flour, cream of tartar, baking soda, salt, and ground cinnamon.
- In a separate bowl cream butter and 3/4 cup sugar until light and fluffy.
- Beat in egg and vanilla extract until combined.
- Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Fold in diced apple and caramel bits evenly throughout the dough.
- In a small bowl combine 2 tablespoons sugar and 1 teaspoon cinnamon for rolling.
- Scoop dough into 1 1/2-inch balls and roll each ball in the cinnamon-sugar mixture.
- Place dough balls 2 inches apart on the prepared baking sheet.
- Bake for 10 to 12 minutes until edges are set but centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use a firm apple variety like Granny Smith for best texture.
- Chill the dough for 30 minutes if you prefer thicker cookies.
- For extra caramel flavor, warm caramel sauce and drizzle over cooled cookies.
- Store in an airtight container at room temperature for up to 3 days.