Description

Soft, chewy cookies combining the flavors of caramel apples and snickerdoodles using simple, budget-friendly ingredients. These cookies require no chilling time and are perfect for using up fall apples.

Ingredients

Scale

1/2 cup (115g) unsalted butter, softened
1/4 cup (60ml) vegetable oil
3/4 cup (150g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 1/2 cups (190g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 medium apple (Honeycrisp or Gala), peeled and finely diced
1/2 cup (100g) cinnamon sugar (for coating)
1/2 cup (120g) caramel sauce

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, combine softened butter, vegetable oil, granulated sugar, egg, and vanilla. Beat on medium speed for 2 minutes until light and fluffy.
Reduce mixer speed to low. Add flour, baking soda, and salt. Mix just until combined; do not overmix.
Gently fold in the diced apples. Drizzle in the caramel sauce and swirl it through the dough to create pockets; avoid over-mixing.
Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in cinnamon sugar until fully coated.
Place cookies on prepared baking sheets, leaving 2 inches of space between them.
Bake for 10-12 minutes until edges are lightly golden and centers look slightly soft.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Use softened butter, not melted, to prevent spreading. Dice apples finely so they cook through. For thicker cookies, chill dough for 30 minutes. Dough can be frozen for later baking.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 18
Sodium: 120
Fat: 7
Saturated Fat: 3
Carbohydrates: 28
Fiber: 1
Protein: 2

Keywords: fall cookies, caramel apple cookies, snickerdoodle, budget baking, easy dessert, apple cookies, cinnamon sugar cookies