Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cookie-Coated Caramel Apples Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 12 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

Delight in these irresistible Cookie-Coated Caramel Apples, featuring crisp apples dipped in rich homemade caramel and rolled in crushed chocolate cookies for an indulgent, crunchy finish. Perfect for fall treats or festive gatherings, this recipe combines smooth caramel with a delightful cookie coating for a fun and delicious snack.

Ingredients

Apples

  • 8 apples
  • Cooking spray

Caramel

  • 4 cups sugar
  • 1/4 cup corn syrup
  • 10 tablespoons unsalted butter, cut into pieces
  • 2 cups heavy cream, at room temperature

Coating

  • Crushed chocolate cookies, for coating

Instructions

  1. Prepare the apples: Insert a wooden stick into the stem end of each apple. Coat a baking sheet with cooking spray to prevent sticking.
  2. Make the caramel base: In a large pot over medium-high heat, melt the sugar and corn syrup together, stirring with a wooden spoon until combined. Don't worry if it clumps initially—it will smooth out as it melts. Cook by swirling the pan (avoid stirring) until the mixture turns a dark amber color and reaches 245°F on a candy thermometer, approximately 8 to 12 minutes.
  3. Add butter and cream: Remove from heat briefly to add all butter at once, stirring until fully incorporated. Reduce heat to medium and slowly pour in room temperature heavy cream; the mixture will foam. Whisk continuously until smooth.
  4. Finish caramel cooking: Increase heat to medium-high and bring the caramel back up to 250°F, which should take 8 to 10 minutes. Turn off the heat and allow the caramel to cool for 5 to 10 minutes to thicken slightly for easier dipping.
  5. Coat the apples: Dip each apple into the caramel, ensuring an even coating. Immediately roll the caramel-coated apples in the crushed chocolate cookies to form a crunchy crust.
  6. Set the apples: Place the coated apples on the prepared baking sheet and let them set for 5 to 10 minutes before serving or storing.

Notes

  • Use firm, crisp apples like Granny Smith or Fuji for best results.
  • Make sure the heavy cream is at room temperature to prevent the caramel from seizing.
  • Handle the caramel carefully as it reaches high temperatures to avoid burns.
  • For a variation, try rolling the caramel apples in chopped nuts or sprinkles instead of cookie crumbs.
  • Store caramel apples in a cool place and consume within 2 days for optimal freshness.

Find it online: https://suerecipe.com/cookie-coated-caramel-apples-recipe/