Gooey Caramel Apple Cookies Recipes

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.

Steps:

• For the apple cinnamon cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with baking spray or line with parchment.
• Mix the brown sugar and cinnamon together in a bowl. Set aside.
• Beat the butter and granulated sugar together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Beat in the eggs, 1 at a time, until incorporated.
• Add the vanilla extract and beat until incorporated, then remove the bowl from the mixer.
• Sift the flour and baking powder together in a bowl, then stir into the creamed butter mixture by hand. Mix the milk into the batter until smooth.
• You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or a quarter of your total batter) into one of the prepared cake pans; add a quarter of the apples and a quarter of the brown sugar mixture, lightly patting the apple mixture into the batter. Gently pour another 1 1/2 cups of the batter over the apple layer; top with another quarter of the apples and brown sugar mixture. Lightly pat the apples into the batter.
• Repeat with the remaining cake pan, batter, apples and brown sugar mixture.
• Bake until a toothpick inserted in the center of the cakes comes out clean, 30 to 40 minutes. Cool the cakes slightly, then invert them onto a rack to cool completely.
• For the cinnamon buttercream: Add the butter, confectioners' sugar, cinnamon, vanilla and 1 tablespoon heavy cream to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on slow to incorporate all the ingredients. If the frosting seems too thick, add the remaining tablespoon heavy cream. Turn the mixer on high and beat until the frosting is lighter and fluffier, 1 to 2 minutes. (You want the frosting to be a spreadable consistency.)
• To assemble the cake: place the first layer of cake on a cake stand. Drizzle with up to 3 tablespoons of caramel. Spread the top of the layer with all of the frosting. Place the other cake layer on top and drizzle with up to 3 tablespoons of caramel. Serve immediately.
• The cake keeps, covered in the refrigerator, for up to 3 days.

Steps:

• Pour the sugar and 1/2 cup of water into a small saucepot, trying to keep the sugar in the middle of the pot to avoid crystallization on the sides. Bring to a boil and cook until the syrup is thick and pecan brown, 15 to 20 minutes.
• Add the heavy cream, be careful because it will bubble up. Stir in the butter and let cool completely, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Punch out eight 4 1/2-inch circles from the pie dough. Toss the apples with 1/4 cup of the cooled caramel and the cinnamon. Brush the edges of the dough circles with beaten egg. Mound about 1 heaping tablespoon of the apple filling in the center of each circle. Fold the dough in half and crimp the edges with a fork.
• Brush the tops with beaten egg and sprinkle with demerara sugar. Cut 2 small slits on top of each pie and bake on silicone-lined sheet pan until golden, 20 to 25 minutes. Drizzle the hand pies with leftover caramel sauce and serve.

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.

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.

Steps:

• Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry apples. Insert a Popsicle stick into the top of each; set aside., For eyes, cut candy slices horizontally in half. For eyebrows, cut black licorice in half lengthwise; cut each half into four 2-in. pieces. For mouths, cut red licorice into sixteen 1/4-in. pieces. For hair, tint coconut with food coloring if desired., In a microwave-safe bowl, heat caramels and cream, uncovered, on high for 1 minute; stir. Microwave 30-45 seconds longer or until melted; stir until smooth. , Dip one apple into caramel mixture, turning to coat. Place on prepared pan. Immediately decorate face with candy slices and licorice pieces. For eyes, press Skittles into caramel below candy slices or attach to candy slices with decorating icing if desired. For nose, press a gumdrop into caramel. Sprinkle coconut on top for hair. Repeat with remaining apples, rewarming caramel mixture if needed.

Steps:

• Cream sugar and butter together. Add egg and mix well. Set aside for now.
• In a separate bowl combine flour, baking powder, and salt. Mix with creamed mixture while also adding the milk. Mix in vanilla.
• Grate one apple using a carrot grater, avoiding the core. Mix in most of the grated apple into the batter. Set aside a small amount of shredded apple, approximately 1/8 cup, for later use.
• Grease the muffin pan. Fill 12 muffin tins 2/3 full of the muffin batter.
• Melt caramel and drizzle 1 spoonful of caramel into the center of each muffin. Cover muffins with remaining batter.
• Make Streusel: Mix all of the ingredients for the streusel together in a bowl. Make sure streusel is thoroughly mixed.
• Sprinkle the top of muffins with streusel mixture. Add approximately 1 teaspoon of caramel right in the middle of each muffin top. Then sprinkle more shredded apple and streusel on top.
• Bake at 375°F for 25 to 30 minutes.

Steps:

• Heat 1/4 cup sugar in a stainless saucepan on medium heat, do not stir until sugar begins to melt.
• Once sugar begins to melt, stir it until it has completely melted and begins to turn golden brown.
• When sugar has started to turn caramel colored, remove pan from heat and immediately add butter and brown sugar and quickly stir together.
• Once the butter and brown sugar are completely melded with the caramel (add gentle heat if needed to incorporate brown sugar), add the vanilla, corn syrup, cream and salt.
• Stir together well.
• The caramel will thicken as it cools.
• If a thinner caramel is required, add water one tablespoon at a time until the desired thickness is reached; if a thicker caramel is needed, reduce the amount of corn syrup used.