Caramel Appledoodles.

The theme for October’s What’s Baking was “Fall Flavors.”  Of course, pumpkin and apple are the first things that come to mind but our lovely host, Ange, challenged us to think outside the box.  I spent some time in the blogosphere looking at different ideas and had even picked one out.  But then, on one of my at-least-twice-weekly Target trips, I found a bag of caramel bits: tiny balls of unwrapped caramel that I knew would be perfect to bake with (ok, let’s be real, eat straight out of the bag).  And thus, the caramel appledoodle came to be.

They had all the Fall flavors you could hope for and as an added bonus, filled the house with a delicious cinnamony scent as they baked.  It would probably be best to keep these in an airtight container, as after a few hours sitting out on the counter, the caramel bits were kind of hard to chew.

Caramel Appledoodles – adapted from Gimme Some Oven

  • 1 Stick (8 Tbsp.) Unsalted Butter
  • 2/3 Cup Brown Sugar
  • 2/3 Cup Sugar
  • 2 Eggs
  • 2 Cups Flour
  • 2 Tbsp. Cornstarch
  • 1 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1/8 tsp. Nutmeg
  • 1 Golden Delicious Apple, peeled, cored and finely diced
  • 1 Cup Kraft Caramel Bits (If you can’t find the bits, use 1 Cup chopped Caramel)
  • 1/2 Cup Sugar
  • 3 Tbsp. Cinnamon

Using a mixer, cream the butter and the sugars together.  Add the eggs and beat until fully incorporated.

In another bowl, mix together the flour, cornstarch, baking soda, sat and nutmeg.  Gradually add the flour mixture to the mixer bowl and stir until combined.  Fold in apples and caramel bits.  Chill for one hour in the refrigerator.

Preheat oven to 350.  Mix together the 1/2 cup sugar and 3 Tbsp. cinnamon in a small bowl.  Form the cookie dough into balls and roll in the cinnamon sugar mixture.  Place on a parchment lined baking sheet about 3 inches apart.

Bake for 14-16 minutes, turning the pan once to ensure even baking.

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