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

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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
30 mins
total:
1 hr
Servings:
24
Yield:
2 dozen cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Cook's Note:

If caramel mixture becomes too thick, stir in more water 1/4 teaspoon at a time.

Nutrition Facts

164 calories; protein 2g 4% DV; carbohydrates 20.7g 7% DV; fat 8.6g 13% DV; cholesterol 14.4mg 5% DV; sodium 92.2mg 4% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/17/2014
Needs some tweaks-but cute cookies!! I froze mine for 10 minutes but they still spread a little. Might try baking them in my donut hole pan. WAY too much liquid in the caramel. 14oz pack of caramels w/ 1 1/2 tbsp of liquid is plenty. Also reduced apple juice by half instead of using frozen concentrate. Read More
(1)

Most helpful critical review

Rating: 3 stars
12/09/2014
This cookie presents very well. However I wish I would have add some type of natural apple extract of some sort to the cookie base. It is a very butter tasting cookie. The apple concentrate is more or less to hold the dough together. I rolled them into balls as suggested but as they bake they flatten out. I used a cookie scoop and got 19 cookies that I could actually bake all at once. I used 30 Lancaster caramels. When they were half way cooked down the liquid seemed like too much and I removed about 2 tbslp of the liquid and it was the right consistency. They may be a smaller caramel than what was called for in the recipe. I would very finely chop the walnuts they are the only ones that easily stuck. I baked them on parchment and when they were almost cooled I just left them on the sheet and drizzled over the caramel. it is a rather messy process and the last 5 or 6 started to have the toothpicks slide right out. I would actually try this again but add a natural apple extract or apple pie spice. I think a snowball type cookie base would be my choice too. Appearance wise though these are cute. I would like to see how others fare with this recipe and the changes they make to improve the flavor or texture. Read More
(6)
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
12/09/2014
This cookie presents very well. However I wish I would have add some type of natural apple extract of some sort to the cookie base. It is a very butter tasting cookie. The apple concentrate is more or less to hold the dough together. I rolled them into balls as suggested but as they bake they flatten out. I used a cookie scoop and got 19 cookies that I could actually bake all at once. I used 30 Lancaster caramels. When they were half way cooked down the liquid seemed like too much and I removed about 2 tbslp of the liquid and it was the right consistency. They may be a smaller caramel than what was called for in the recipe. I would very finely chop the walnuts they are the only ones that easily stuck. I baked them on parchment and when they were almost cooled I just left them on the sheet and drizzled over the caramel. it is a rather messy process and the last 5 or 6 started to have the toothpicks slide right out. I would actually try this again but add a natural apple extract or apple pie spice. I think a snowball type cookie base would be my choice too. Appearance wise though these are cute. I would like to see how others fare with this recipe and the changes they make to improve the flavor or texture. Read More
(6)
Rating: 4 stars
11/17/2014
Needs some tweaks-but cute cookies!! I froze mine for 10 minutes but they still spread a little. Might try baking them in my donut hole pan. WAY too much liquid in the caramel. 14oz pack of caramels w/ 1 1/2 tbsp of liquid is plenty. Also reduced apple juice by half instead of using frozen concentrate. Read More
(1)
Rating: 3 stars
06/28/2016
The name in these cookies is deceiving. While they might look like mini caramel apples they taste nothing like an apple. They taste more like a shortbread cookie with caramel and nuts. I did not experience the same thing as the others in that they did not flatten out. They stayed round. So I made a second batch and added applesauce to the batter. They flattened a little more but still held a good shape. But still didn't taste the apple very much. So I simply drizzled the caramel on top of that batch and I used chopped peanuts and sprinkled them on top. They were decent but need to find a different name for them. There was nothing "apple" about the flavor. Read More
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Rating: 5 stars
10/04/2020
So FUN and so tasty!!!! Great for the season and adorable looking cookies! Gonna keep this one on file! Thanks for sharing! Read More