Caramel Apple Toffee Cookies

Total Time Prep: 40 min. Bake: 10 min./batch + cooling
Yield about 8-1/2 dozen
Contest Winner
Test Kitchen Approved
I had bags of caramel bits and toffee bits in my pantry that I needed to use, and that's how these cookies were born. The combination of chewy caramel and fresh apple is amazing. —Pamela Shank, Parkersburg, West Virginia

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar, divided
  • 2 large eggs, room temperature
  • 2-3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup diced peeled apple
  • 1 package (11 ounces) Kraft caramel bits, divided
  • 1 cup brickle toffee bits, divided
  • 2 teaspoons ground cinnamon
  • 1 to 2 tablespoons water

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour, cream of tartar, baking soda and salt. Gradually add to creamed mixture. Stir in apple, 1/2 cup caramel bits and 1/2 cup toffee bits.
  2. In a small bowl, combine remaining 1/2 cup sugar and the cinnamon. Shape dough into 1-in. balls; roll in the cinnamon sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until edges are lightly browned, 8-10 minutes. Cool on pans for 5 minutes before removing to wire racks to cool completely.
  3. In a small microwave-safe bowl, combine remaining caramel bits and 1 tablespoon water. Microwave on high until caramels are melted and smooth, about 2 minutes, stirring frequently. If too thick to drizzle, stir in additional water. Drizzle over cooled cookies. Sprinkle remaining 1/2 cup toffee bits over cookies. Let stand until set.

Nutrition Facts

1 cookie: 69 calories, 3g fat (2g saturated fat), 9mg cholesterol, 52mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 0 protein.

I had bags of caramel bits and toffee bits in my pantry that I needed to use, and that's how these cookies were born. The combination of chewy caramel and fresh apple is amazing. —Pamela Shank, Parkersburg, West Virginia
Recipe Creator

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