Caramel, apple and chocolate, oh my! These cinnamon-spiced chocolate chip cookies mixed with dried apples and drizzled with caramel are a delightful fall-flavored treat—and are wonderful year round, too.
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12 ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 1/2 cups (about 5 ounces) coarsely chopped dried apples
18 caramels, unwrapped
1 tablespoon milk
- Preheat oven to 375°F (190°C).
- Combine flour, cinnamon, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and apple pieces. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- Microwave caramels and milk in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Microwave at additional 10 to 20-second intervals; stir until smooth. Place sheets of wax or parchment paper under wire racks. Drizzle melted caramels over cookies. Allow drizzle to set. Store in single layers in tightly covered containers.
Makes 5 dozen cookies.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.