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Caramel Apple Cookies

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Test Kitchen Approved
Total Time

Prep: 40 min. Bake 10 min./batch + standing

Makes

4 dozen

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
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Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Place on waxed paper. Repeat with remaining cookies, caramel mixture and pecans. Let stand until set.

Test Kitchen Tips
  • These are shortbread-style cookies, and shortbread tends to be crumbly
  • For a different look, substitute coffee stirrers for toothpicks. Snip them down to size (about 2 inches) before inserting.

    • Nutrition Facts

    1 cookie: 91 calories, 5g fat (2g saturated fat), 10mg cholesterol, 44mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.

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