Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350 degrees F (175 degrees C). This ensures your oven is perfectly ready for baking, so your cookies bake evenly.
- Step 2: In a large bowl, get out your electric mixer. Beat the confectioners' sugar, softened butter, and 1 tablespoon of that thawed apple juice concentrate together until the mixture looks wonderfully light and fluffy. It should be pale and airy.
- Step 3: Now, gently stir in your all-purpose flour and salt. Mix just until the dough is combined. Be careful not to overmix; overmixing can lead to tough cookies, and we want soft and chewy!
- Step 4: Next, take your dough and roll it into cute little ¾-inch balls. Arrange these on ungreased baking sheets, leaving a little space between each for them to spread just a tad.
- Step 5: Pop those baking sheets into your preheated oven. Bake for about 12 to 17 minutes, or until the edges are just lightly golden brown. Every oven is a little different, so keep an eye on them! You want them set but still soft.
- Step 6: This next step is important: as soon as you pull the cookies out of the oven, immediately insert a flat toothpick into the center of each warm cookie. This creates a perfect little handle for dipping later!
- Step 7: Transfer the cookies with their toothpicks to a wire rack to cool completely. Patience is a virtue here, as you want them totally cool before caramelizing.
- Step 8: While your cookies are cooling, it’s time to make that luscious caramel sauce! Combine your unwrapped caramels, the remaining 2 tablespoons of apple juice concentrate, and the water in a small saucepan. Place it over low heat. Cook and stir constantly until the caramels are completely melted and the mixture is smooth and glossy, which usually takes about 5 to 10 minutes.
- Step 9: Once your cookies are cool and your caramel is ready, it's dipping time! Spoon the warm caramel sauce over each cookie, letting any excess drip off back into the saucepan. The toothpick really helps you handle them without getting sticky.
- Step 10: If you're using walnuts, pour your finely chopped walnuts onto a plate. Press the bottom of each caramel-coated cookie into the walnuts to get a nice coating.
- Step 11: Finally, transfer your gorgeous caramel apple cookies to a sheet of waxed paper to set. Let the caramel cool and firm up a bit, then pull out the toothpicks, and they're ready to enjoy!
Notes
Substitutions & Additions: Not a walnut fan? Try finely chopped pecans or slivered almonds, or simply skip this step. Add ¼ teaspoon of ground cinnamon or apple pie spice to your cookie dough. A tiny splash of ½ teaspoon vanilla extract can be added to the cookie dough when creaming butter and sugar. Once the caramel has set, drizzle with melted white or dark chocolate for an extra special touch. A tiny sprinkle of flaky sea salt on top of the still-wet caramel can be a game-changer. You could use a jar of good quality, thick caramel sauce if you’re in a pinch, just be sure to thin it slightly with the apple juice concentrate and water if it's too thick for dipping.
Tips for Success: Softened butter is key; it should give slightly when pressed. Don't overmix the dough once flour is added to avoid tough cookies. Insert toothpicks immediately after the cookies come out of the oven while they are still warm and soft. Resist the urge to caramelize warm cookies; they must be completely cool. If your caramel sauce seems too thick, add an extra teaspoon of water (or apple juice concentrate). If too thin, let it cool for a minute or two to thicken slightly. Give the caramel time to set (an hour or more), or speed it up by placing them in the fridge for about 15-20 minutes (let them come back to room temperature before serving for the best texture).
How to Store: Once the caramel has fully set, store these cookies in an airtight container at room temperature for up to 3-4 days, placing waxed paper between layers. For longer storage, refrigerate in an airtight container for up to a week; the caramel might firm up more when chilled, so let them come to room temperature for optimal chewiness. Freezing is not recommended after caramelizing, as the caramel texture can change. However, you can bake the plain cookies (without caramel or walnuts), cool, and freeze them in an airtight container for up to 3 months. Thaw and then proceed with caramelizing.