1 c. butter, softened
1 c. sugar
1/2 c. packed brown sugar
2 eggs
2 t. vanilla
2 2/3 c. flour
1 c. graham cracker crumbs
2 t. baking powder
1/4 t. salt
1/2 t. cinnamon
1 small apple, peeled, cored, and finely chopped, about 3/4 c.
1 c. chewy caramel candies
3 T. whipping cream
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In mixing bowl, beat butter on medium to high speed for 30 seconds. Beat in sugars until fluffy. Add eggs and vanilla.
In separate bowl, stir together flour, crumbs, baking powder, salt, and cinnamon. Add to butter mixture and beat until combined. Stir in apple.
Shape dough into 1 1/4-inch balls. Arrange balls 2 inches apart on cookie sheets. Bake for 12 minutes or until edges are lightly browned. Remove and cool on wire racks.
Place caramels and whipping cream in microwave-safe bowl. Microwave on high for 30 to 60 seconds or until nearly melted, stirring once. Stir until smooth. Drizzle over cookies; serve when hardened.
Makes about four dozen cookies, per the original source, but I get about six dozen with Pampered Chef's Small Scoop, which is 1 1/4 inch across.
Notes: I don't use parchment paper, but have made the cookies on both greased and ungreased cookie sheets, as well as on a silicone baking mat. And a little extra cinnamon is never a bad thing.
Notes: I don't use parchment paper, but have made the cookies on both greased and ungreased cookie sheets, as well as on a silicone baking mat. And a little extra cinnamon is never a bad thing.
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