🍎 Salted Caramel Apple Cookies 🍎
Ingredients
For the Apple Caramel Swirl:
1 medium apple (any variety), peeled and finely grated (about 1 cup)
100g (½ cup) granulated sugar
2 tbsp water
½ tsp ground cinnamon
Pinch of fine sea salt
For the Cookie Dough:
170g (¾ cup) unsalted butter, softened
100g (½ cup) granulated sugar
100g (½ cup, packed) light brown sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
250g (2 cups) all-purpose flour
1 tsp cream of tartar
½ tsp baking soda
½ tsp fine sea salt
For Finishing:
Flaky sea salt, for sprinkling
Instructions
Make the Apple Caramel: In a small saucepan, combine the grated apple, 100g sugar, water, cinnamon, and a pinch of salt. Bring to a gentle simmer over medium heat. Cook, stirring frequently, for 8–12 minutes, until the mixture thickens considerably, turns deep amber, and no visible liquid remains. It should be tacky and spreadable, not runny. Transfer to a small bowl and let cool completely (about 30 minutes).
Prep & Preheat: While the caramel cools, preheat your oven to 175°C (350°F). Line two large baking sheets with parchment paper.
Cream the Dough Base: In a large bowl, beat the softened butter, 100g granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy (about 2–3 minutes). Add the egg and vanilla, beating until fully incorporated.
Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and ½ tsp salt. Gradually add this to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Swirl in the Caramel: Add the completely cooled apple caramel to the dough. Using a sturdy spatula, gently fold and swirl it through the dough 5–6 times—do not fully incorporate. You want distinct ribbons of caramel throughout.
Portion & Bake: Using a medium cookie scoop (about 1.5 tbsp) or a spoon, portion the dough into balls and place them 2 inches apart on the prepared baking sheets. Lightly flatten each ball with your palm. Sprinkle the tops sparingly with flaky sea salt.
Bake to Perfection: Bake one sheet at a time in the center of the oven for 10–12 minutes, until the edges are set and lightly golden but the centers still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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