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Pioneer Woman caramel apple cookies take 45 minutes and brown butter, grated Granny Smith apple and apple chips to make a chewy oat cookie. Try this easy fall cookie recipe for Thanksgiving or cozy weekend baking, since it's a make-ahead dessert with caramel icing and a crunchy apple topping.
Brown the butter until it turns golden and smells nutty, then pour it into a heatproof bowl right away. Pull it too late and it burns, which leaves a bitter taste in every cookie.
Grating a fresh Granny Smith apple into the dough gives real apple flavor that apple chips alone can't deliver. Pressing each scoop flat with a glass also helps the cookies bake evenly, so the edges turn golden while the centers stay soft.
What you need for this recipe
Cuisinart MultiClad Pro 3-quart saucepan
A medium saucepan lets you watch the butter turn golden as it browns.
Buy on AmazonKitchenAid 5-speed hand mixer
It beats the sugars into the browned butter until creamy in about a minute.
Buy on AmazonOXO 4-sided box grater
It turns the Granny Smith apple into fine shreds that melt into the dough.
Buy on AmazonPantry pick Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz
Real vanilla extract, not imitation, for a clean and full vanilla flavor.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Pioneer Woman Caramel Apple Cookies
Course: DessertCuisine: AmericanDifficulty: Easy24
servings20
minutes12
minutes160
kcalBrown butter, oats and grated apple make a chewy, tender cookie with crisp golden edges. A caramel glaze sets on top, and chopped apple chips add a little crunch.
Ingredients
3/4 c. salted butter (1 1/2 sticks)
1/2 c. dark brown sugar
1/4 c. granulated sugar
1 large egg
1 tsp. vanilla
2 c. all-purpose flour
1/4 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. apple pie spice
3/4 c. rolled oats
1 Granny Smith apple, grated (about 1/2 cup)
1/2 c. chopped apple chips
1 1/2 c. powdered sugar
2 tbsp. apple cider or juice
3 tbsp. caramel sauce
1/2 c. apple chips, chopped
Directions
- Preheat the oven: Preheat the oven to 350°F. Then line two baking sheets with parchment so they're ready when the dough is.
- Brown the butter: Melt 3/4 cup salted butter in a medium saucepan over medium heat, then let it bubble for 3 to 5 minutes until the foam and butter underneath turn golden brown. Pour it into a large heatproof bowl and swirl a few times to stop the browning. Then let it cool to room temperature, about 30 minutes.
- Mix the dry ingredients: Whisk 2 cups all-purpose flour, 1/4 teaspoon baking soda, 1/2 teaspoon kosher salt and 1 teaspoon apple pie spice in a medium bowl. Set it aside while the butter cools.
- Cream the sugars: Add 1/2 cup dark brown sugar and 1/4 cup granulated sugar to the browned butter. Beat with an electric mixer on medium speed for about 1 minute until creamy.
- Add egg and vanilla: Add 1 large egg and 1 teaspoon vanilla to the bowl. Then mix on low just until combined.
- Make the dough: Add the dry ingredients to the butter mixture and mix until combined. Stir in 3/4 cup rolled oats and the grated Granny Smith apple, then fold in 1/2 cup chopped apple chips with a rubber spatula.
- Scoop and bake: Scoop the dough into 1 1/2 tablespoon balls onto the lined baking sheets and press each one gently with the bottom of a glass. Bake for 10 to 12 minutes until the edges are golden brown.
- Cool the cookies: Let the cookies cool for 5 minutes on the sheet. Then move them to a wire rack to cool completely.
- Make the caramel icing: Whisk 1 1/2 cups powdered sugar, 2 tablespoons apple cider or juice and 3 tablespoons caramel sauce together until smooth. Then you're ready to drizzle.
- Drizzle and set: Drizzle the icing generously over the cookies with a spoon and top with 1/2 cup chopped apple chips. Let the glaze set at room temperature for about 1 hour before serving.
- Store the cookies: Store the cookies in an airtight container at room temperature. They keep for up to 3 days.
Tools for this recipe
- Cuisinart MultiClad Pro 3-quart saucepan, KitchenAid 5-speed hand mixer, OXO 4-sided box grater, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.
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FAQs
Can I use a different apple for these cookies?
Yes, but Granny Smith works best since its tartness balances the sweet icing. A Honeycrisp or Pink Lady will work too, though the cookies will taste a little sweeter.
How long do caramel apple cookies keep?
Store them in an airtight container at room temperature for up to 3 days. Keep them out of the fridge, since the cold can dull the texture of the glaze.
Can I make the dough ahead of time?
You can mix the dough and chill it in the fridge for a day or two, then scoop and bake as usual. Let it sit out for a few minutes first so it's easier to scoop.
What can I use if I don't have an electric mixer?
A sturdy whisk and a wooden spoon will do the job. Beat the sugars into the cooled browned butter by hand until creamy, then stir in the rest.
What's the most common mistake with these cookies?
Mixing the sugar into butter that's still warm is the usual problem, since it makes the cookies spread thin. Let the browned butter cool to room temperature first.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Cuisinart MultiClad Pro 3-quart saucepan, KitchenAid 5-speed hand mixer, OXO 4-sided box grater.
See the dealsRee's newest cookbook The Essential Recipes.
As an Amazon Associate I earn from qualifying purchases.
