Best 6 Caramel Apple Shortbread Cookies Recipes

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Indulge in a delightful symphony of flavors with our Caramel Apple Shortbread Cookies, where the rich, buttery crust meets the sweet and tangy filling of caramelized apples. These cookies are not just a treat; they are a culinary masterpiece that will tantalize your taste buds and leave you craving more.

Our recipe collection features three variations of this classic cookie, each with its own unique twist. The first recipe introduces the classic Caramel Apple Shortbread Cookies, where the harmony of flavors between the buttery crust and the caramelized apples shines through. Next, we have the Salted Caramel Apple Shortbread Cookies, where a sprinkle of sea salt adds a touch of savory contrast to the sweetness of the caramel. Lastly, the Maple Caramel Apple Shortbread Cookies infuse a hint of maple syrup into the caramel, creating a complex flavor profile that will leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMEL APPLE COOKIES



Caramel Apple Cookies image

Light cookie with a apple caramel topping. Looks great for Halloween.

Provided by Poppy127

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h

Yield 24

Number Of Ingredients 9

¾ cup confectioners' sugar
⅔ cup butter, softened
3 tablespoons frozen apple juice concentrate, thawed, divided
1 ½ cups all-purpose flour
¼ teaspoon salt
flat toothpicks
30 individually wrapped caramels, unwrapped
2 tablespoons water
¾ cup finely chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat confectioners' sugar, butter, and 1 tablespoon apple juice concentrate together in a bowl using an electric mixer until light and fluffy; stir in flour and salt until dough is just combined. Roll dough into 3/4-inch balls and arrange on ungreased baking sheets.
  • Bake in the preheated oven until edges are light golden brown, 12 to 17 minutes. Immediately insert toothpicks in the center of each cookie. Place cookies on a wire rack to cool completely.
  • Combine caramels, 2 tablespoons apple juice concentrate, and water in a saucepan over low heat; cook and stir until mixture is smooth, 5 to 10 minutes. Spoon caramel sauce over each cookie, letting excess caramel sauce drip off.
  • Pour walnuts onto a plate. Press the bottom of each caramel-coated cookie into the walnuts and transfer to a sheet of waxed paper to set.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 20.7 g, Cholesterol 14.4 mg, Fat 8.6 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.8 g, Sodium 92.2 mg, Sugar 12.8 g

CHEWY CARAMEL APPLE COOKIES



Chewy Caramel Apple Cookies image

We took everyone's favorite fall snack and transformed it into a chewy cookie that tastes just like biting into a caramel apple. Whether they're the sweet ending to a savory meal or simply a midday treat, there's no better way to indulge than with these easy cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 36

Number Of Ingredients 12

1 1/2 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups old-fashioned oats
1/2 cup plus 2 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons packed brown sugar
1 egg
2 tablespoons milk
3/4 teaspoon vanilla
2 baking apples, peeled, chopped
20 caramels, unwrapped
2 tablespoons water

Steps:

  • Heat oven to 325°F. Line cookie sheets with cooking parchment paper.
  • In medium bowl, mix flour, baking soda and salt with whisk; stir in oats. In large bowl, beat butter and brown sugar with electric mixer on medium speed until creamy. Add egg, milk and vanilla; beat 2 minutes or until light and fluffy. On low speed, beat in flour mixture until blended. Stir in apples.
  • Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
  • Bake 14 minutes or until golden. Remove from cookie sheets to cooling racks; cool completely.
  • In 1-quart saucepan, cook caramels and water over low heat 7 minutes, stirring until smooth. Drizzle warm glaze over cookies. Let stand 15 minutes or until set. Store tightly covered up to 5 days.

Nutrition Facts : Calories 115, Carbohydrate 18 g, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 60 mg

CARAMEL APPLE COOKIES



Caramel Apple Cookies image

It looks like a caramel apple but it's really a chocolate chip cookie. You can coat the caramel with your favorite type of nut, sprinkles or mini chips. I am often asked to bring these to parties.-Tammy Daniels, Batavia, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
1/4 cup confectioners' sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup miniature semisweet chocolate chips
48 round toothpicks
1 package (11 ounces) Kraft caramel bits
2 tablespoons water
1 cup finely chopped pecans, peanuts or M&M minis

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter, sugars and salt until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Stir in chips., Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Bake until set, 10-12 minutes. Immediately insert a round toothpick in center of each cookie. Remove to wire racks to cool completely., In a small saucepan, combine caramels and water. Cook and stir over medium-low heat until smooth. Holding a cookie by the toothpick, dip cookie in caramel mixture, turning to coat. Allow excess to drip off. Immediately dip the bottom and sides in pecans., Place on waxed paper. Repeat with remaining cookies, caramel mixture and pecans. Let stand until set.

Nutrition Facts : Calories 91 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

SALTED CARAMEL APPLE COOKIES



Salted Caramel Apple Cookies image

The tempting combination of caramel and apples together in a cookie -- perfect for cool fall days.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 30

Number Of Ingredients 9

1 pouch (1 lb 1.5 oz) Betty Crocker™ salted caramel cookie mix
Butter and egg called for on cookie mix pouch
1 tablespoon Gold Medal™ all-purpose flour
1 1/2 teaspoons apple pie spice
3/4 cup finely chopped peeled apple (1 medium)
1/2 cup chopped pecans
15 caramels, unwrapped (from 14-oz bag)
1 tablespoon heavy whipping cream
1 teaspoon coarse sea salt

Steps:

  • Heat oven to 375°F. In large bowl, stir together cookie mix, butter, egg, flour, apple pie spice, apple and pecans; stir until stiff dough forms and apple pieces are worked into dough. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets; flatten each cookie slightly with hand.
  • Bake 7 to 9 minutes or until edges are light golden brown. Cool 4 minutes; remove from cookie sheets to cooling rack. Cool completely.
  • In small microwavable bowl, microwave caramels and cream uncovered on High 30 to 60 seconds, stirring once, until caramels are melted. Stir in salt. Drizzle warm glaze over tops of cookies. Let stand about 15 minutes or until set. Store at room temperature.

Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 180 mg, Sugar 11 g, TransFat 1/2 g

SALTED CARAMEL SHORTBREAD COOKIES



Salted Caramel Shortbread Cookies image

Turn buttery shortbread into something extra special by simply topping with caramel, chocolate and a sprinkle of salt. It's a winning combination!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 36

Number Of Ingredients 9

1 1/2 cups unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla
3 1/2 cups Gold Medal™ all-purpose flour
1 bag (14 oz) caramels, unwrapped
2 tablespoons milk
4 oz semisweet chocolate, chopped
1 tablespoon butter
1 teaspoons coarse (kosher or sea) salt

Steps:

  • Heat oven to 350°F. In large bowl, beat 1 1/2 cups butter with electric mixer on high speed until creamy. Beat in sugar and vanilla. On low speed, beat in flour until blended.
  • Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter. On ungreased cookie sheet, place cutouts about 2 inches apart. Repeat with second portion of dough.
  • Bake 12 to 14 minutes or until set and just barely light golden (do not overbake). Remove from cookie sheets to cooling racks; cool completely.
  • In medium microwavable bowl, microwave caramels and milk uncovered on High 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Frost each cookie with about 1 rounded teaspoon caramel mixture.
  • In small microwavable bowl, melt chocolate and 1 tablespoon butter uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Drizzle chocolate over caramel on each cookie. Sprinkle generously with salt. Let stand until set.

Nutrition Facts : Calories 190, Carbohydrate 24 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 150 mg, Sugar 11 g, TransFat 0 g

CARAMEL APPLE COOKIES



Caramel Apple Cookies image

Craving caramel apples? Bake up a batch of cookies, and drizzle them with melted caramels.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 12

Number Of Ingredients 13

1/2 cup sugar
1/4 cup butter or margarine, softened
1/4 cup shortening
3/4 teaspoon vanilla
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 package (0.13 to 0.14 oz) strawberry, cherry, tropical punch or lemon-lime-flavored unsweetened soft drink mix
About 12 craft sticks (flat wooden sticks with round ends)
24 caramels (from 14-oz bag)
2 tablespoons water
Betty Crocker™ candy sprinkles, if desired

Steps:

  • Heat oven to 400°F. In large bowl, beat sugar, butter and shortening with electric mixer on medium speed, or mix with spoon. Stir in vanilla and egg. Stir in flour, baking soda, salt and soft drink mix (dry).
  • On lightly floured cloth-covered surface, roll dough 1/4 inch thick. Cut with 3-inch round or apple-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Carefully insert 1 inch of wooden stick into side of each cookie.
  • Bake 6 to 8 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In 2-quart saucepan, heat caramels and water over low heat, stirring frequently, until melted and smooth. If caramel glaze becomes too stiff, heat over low heat, stirring constantly, until softened.
  • Spread top third of each cookie (opposite wooden stick) with caramel glaze. Hold cookie upright to allow glaze to drizzle down cookie. Sprinkle with candy sprinkles.

Nutrition Facts : Calories 250, Carbohydrate 36 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 170 mg, Sugar 18 g, TransFat 1 g

Tips:

  • Use room-temperature butter: Softened butter is easier to cream with the sugar, resulting in a smoother cookie dough.
  • Chill the dough before baking: Chilling the dough helps to firm it up, making it less likely to spread in the oven.
  • Use a cookie scoop: A cookie scoop helps to ensure that all of the cookies are the same size and shape.
  • Bake the cookies until they are just set: Overbaking the cookies will make them dry and crumbly.
  • Let the cookies cool completely before storing them: This will help to prevent them from sticking together.

Conclusion:

Caramel apple shortbread cookies are a classic fall treat that is perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. With their delicious caramel apple flavor and buttery shortbread crust, these cookies are sure to be a hit.

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