The inspiration? A granny smith apple and a bag of individually wrapped caramels.
The two items sitting in our kitchen made me think “wouldn’t an apple cookie with a caramel tucked inside taste like fall?”
Let me tell you, it does! Hot cinnamon flavor dancing around toasty cooked grated apple pieces. Make sure you take two bites so you can savor the caramel twice!
Here it is: Caramel Apple Cookies
1/2 cup butter, softened
1 cup packed brown sugar
1 tsp vanilla
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp ground cinnamon
1 shredded granny smith apple
15 wrapped caramels
Preheat oven to 350F. Line baking sheet with parchment, or lightly grease sheet.
In a large bowl, stir together flour, salt, baking soda, and cinnamon.
In another bowl, cream together the butter and sugar. Add vanilla and egg and beat until light and fluffy. Add flour mixture and stir to combine. Fold in apple pieces.
Take caramels out of cellophane and cut in half.
Drop tablespoon sized drops of dough onto baking sheet with some space in between (they will spread). Push half caramels into center of cookie drop. Make sure to leave some dough under the cookie so the caramel doesn’t burn.
Bake for 12 minutes or until edges are set. Allow to cool slightly on baking sheet and finish cooling on a wire rack.
(I tinkered with the original recipe found on http://www.chewywaffles.blogspot.com/.)