Can I use store-bought caramel sauce in these cookies?

You sure can - I've done it many times when caramel bits are sold out (always happens when fall baking season hits!). Just use about 1/4 cup and swirl it gently into the dough at the end. The texture will be slightly different - more gooey pockets than discrete caramel bits - but oh so delicious!

How do I prevent apples from making the dough soggy?

Here's my grandma's trick: always use firm apples like Granny Smith, and give them a quick pat with a paper towel after dicing. Another pro move? Toss them with a teaspoon of the measured flour before folding in - it helps absorb extra moisture. Works like a charm every time!

Can I make these cookies ahead and freeze the dough?

Absolutely! These caramel apple cookies were made for freezer prep. Scoop the dough balls onto a parchment-lined tray, freeze solid (about 2 hours), then transfer to freezer bags. Bake straight from frozen - just add 1-2 extra minutes. My freezer always has a batch ready for surprise guests or late-night cookie cravings!

Why brown the butter? Isn't melted butter easier?

Oh honey, that brown butter is the secret handshake of this recipe! The toasty, nutty flavor it adds transforms good cookies into legendary cookies. Yes, it takes 5 extra minutes, but trust me - your taste buds will throw a party. If you're really pressed for time, melted butter works, but it's like watching TV in black and white when you could have color!

25 Irresistible Caramel Apple Cookies You’ll Crave Daily

Caramel Apple Cookies

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Soft cookies packed with apple chunks and gooey caramel bits, perfect for fall. No-chill dough with browned butter for extra flavor.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 12 min
Total Time: 27 min
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup unsalted butter, browned
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup diced apples
1/2 cup caramel bits

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Instructions

Preheat oven to 350°F. Line baking sheets with parchment paper.
Brown butter in a saucepan, then let cool slightly.
In a bowl, mix browned butter, brown sugar, and granulated sugar until smooth.
Add eggs and vanilla, mixing well.
In another bowl, whisk flour, baking soda, salt, and cinnamon.
Gradually add dry ingredients to wet ingredients, mixing until combined.
Fold in diced apples and caramel bits.
Drop dough by tablespoons onto baking sheets, spacing 2 inches apart.
Bake for 10-12 minutes until edges are golden.
Let cool on baking sheets for 5 minutes before transferring to a wire rack.

Notes

Use firm apples like Granny Smith for best texture.
Store cookies in an airtight container for up to 3 days.
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Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 100mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Find it online: https://kitchenuser.net/caramel-apple-cookies-recipe/