Gooey caramel, diced sweet, juicy apples and a hint of cinnamon in a moist and chewy cookie. Once cool, store in an airtight container. Cortland apples are recommended, but use your choice.

Advertisement

Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter, brown sugar, white sugar, baking soda, and salt together with an electric mixer in a large mixing bowl until creamy and smooth. Beat 1 egg into the butter mixture until completely blended. Add the remaining egg and vanilla together and beat until smooth.

    Advertisement
  • Beat as much of the flour into the butter mixture as you can with the mixer. Use a wooden spoon to stir any remaining flour into the batter.

  • Mix diced apples, caramels, and cinnamon together in a separate bowl; fold into the batter. Refrigerate batter until chilled, at least 30 minutes.

  • Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.

  • Drop dough by rounded teaspoonfuls 2 inches apart onto prepared sheets.

  • Bake in preheated oven until the tops are golden brown, about 8 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts

174.1 calories; 2 g protein; 26.3 g carbohydrates; 29.2 mg cholesterol; 139.2 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/20/2014
The cookies are very tasty but they are a little too gooey (I realize that gooey is in the title) but they fall apart and stick to whatever surface they are on. I'm going to try it with less butter to see if it helps. Read More
(3)

Most helpful critical review

Rating: 2 stars
10/08/2019
After reading other reviews and taking a look at the original personal recipe, I attempted to make these cookies. I will note that I did use gluten free flour. The batter was very wet so I added an extra 1/2 cup of flour. I also used 1 and about 3/4 large honeycrisp apples. For the caramel, I used caramel bits (that I also froze) instead of cutting up the caramels. My cookie dough was refrigerated overnight. When baking I did need to add extra baking time. The final cookie resulted in a moist cake like cookie with chewy caramel bits when cooled. The flavor needs help, I can agree it could use more cinnamon. We were not huge fans. Read More
(1)
9 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
12/20/2014
The cookies are very tasty but they are a little too gooey (I realize that gooey is in the title) but they fall apart and stick to whatever surface they are on. I'm going to try it with less butter to see if it helps. Read More
(3)
Rating: 4 stars
12/20/2014
The cookies are very tasty but they are a little too gooey (I realize that gooey is in the title) but they fall apart and stick to whatever surface they are on. I'm going to try it with less butter to see if it helps. Read More
(3)
Rating: 2 stars
10/05/2015
I chose to cut the caramels into tidbit pieces (1 square =8). I reasoned that such a large batch of cookies there wouldn't be enough caramels to go around! It was a success. I also found the batter too salty so added 2/3 cup extra sugar. First batch just oozed into each other. 3rd batch I accidentally overcooked (11 min) but were better. I baked next 3 batches (it DOES make a lot!) 9 minutes. Not every cookie had caramel in it. Those that did caramel oozed out scorching onto bake sheet. Parchment paper is a must use! It's the ONLY way to prevent sticking to bake sheet to each other & everything else. The cookies in the tin softened overnight resulting in pretty much an eat-with-a-spoon giant cookie. And they didn't rise & could've used more cinnamon flavour. Not happy with this recipe. Read More
(1)
Advertisement
Rating: 2 stars
10/08/2019
After reading other reviews and taking a look at the original personal recipe, I attempted to make these cookies. I will note that I did use gluten free flour. The batter was very wet so I added an extra 1/2 cup of flour. I also used 1 and about 3/4 large honeycrisp apples. For the caramel, I used caramel bits (that I also froze) instead of cutting up the caramels. My cookie dough was refrigerated overnight. When baking I did need to add extra baking time. The final cookie resulted in a moist cake like cookie with chewy caramel bits when cooled. The flavor needs help, I can agree it could use more cinnamon. We were not huge fans. Read More
(1)
Rating: 1 stars
10/21/2019
Terrible, just awful. Allrecipes, do y'all not test these recipes before sharing them?! Waste of time and MONEY!!! Read More
Rating: 2 stars
09/22/2019
I have to say these are beyond yummy but, they are also a hot mess! I got so annoyed with them that I threw the rest of the dough on a sheet and I am hoping for the best. These will not be added to my fall recipes that is for sure. Read More
Advertisement
Rating: 5 stars
09/17/2016
These are so good. chewy gooey. one recipe makes 4 dozen cookies. It is a very easy recipe. Love it Read More
Rating: 4 stars
12/17/2015
As suggested by another review I diced the caramels into 8 pieces each. The cookies were yummy and only a little gooey. I will definitely make them again but next time I will try substituting margarine for 1/2 of the butter to reduce the flattening. Read More