Chocolate Caramel Apple Cookies
Happy November & Day-After Halloween!
Halloween is over, but your candy stash is not!
Right after Halloween you can get great deals on candy for all of your baking needs. These cookies would also be perfect for using up some of your extra trick-or-treating candy that you steal from your kids give you.
For many years I have taken my ‘younger siblings’ Trick-or-Treating and this year was no different. When we get back home they always trade candy. Before we left to go out for the evening I told them that if when we got home, they traded me their Milky Ways I would eventually trade them back these cookies (after seeing them on Hostess with the Mostess, I was not sure I was going to be able to wait for Halloween to make these – but somehow my willpower held out)! They more than willingly agreed to share their candy so I could share these with you (and them)!
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 10 caramels, unwrapped
- 1 tbsp milk
- 1 large apple OR 2 small apples, peeled & diced
- 6 Fun Size MILKY WAY®, chilled & chopped
- 1/2 cup semisweet chocolate chips
- Preheat the oven to 325°F. Line baking sheets with parchment paper.
- Sift the flour, baking soda and salt together and set aside. In a large bowl, beat melted butter, brown sugar, white sugar and vanilla extract, then beat in the egg and egg yolk until the mixture is well blended.
- In a small, microwave-safe bowl, heat unwrapped caramels & milk until smooth and creamy, starting with 1-1/2 to 2 minutes, stirring once. If necessary, continue microwaving the caramel in 30 second intervals, stirring each time, until completely smooth. Allow the melted caramel to cool for about 10 minutes, then pour it into the wet ingredients.
- Fold in the diced apples, followed by the dry ingredients. Add chopped candy bars and chocolate chips and stir until combined.
- Drop cookie dough by rounded tablespoon onto the prepared cookie sheets.Bake for 10 to 13 minutes, or until the edges are a light golden brown (be sure they are fully baked, soft cookies are hard to remove). Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.
From the most beautiful and mouthwatering photos check out Hostess with the Mostess
* NOTE – I had some major issues with these cookies sticking. Now, with that being said I must admit that I usually have trouble with cookies for some reason, so it might be just me – but if you have a Slipmat OR any other suggestions, that would be good.
And I leave you with this, Today’s Question of the Day… What was your favorite candy when you went trick-or-treating?