Today was a great day! It’s been the first time in several months that I didn’t have a list of house projects that needed to be done. Yes there are still a few boxes needing to be unpacked but I decided to take the day off and bake up a storm in my new kitchen.

I was craving something that tasted like fall and a quick snack to run to a friend. I was craving a homemade snickerdoodle and thought I’d try and add some chopped apples and caramel bits to make it taste a little more like fall.

The results were so delicious! These cookies were everything I hoped they would be. If you need a simple cookie recipe that’s perfect for this time of year, you’re going to love these!

Caramel Apple Snickerdoodle Cookies

A twist on your favorite cookie–perfect for the fall! 

Ingredients

  • 3 sticks butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. allspice
  • 2 tsp. cream of tartar
  • 1 1/2 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 1 egg
  • 1 1/2 cup apple, diced fine (about 1 large apple) skin on
  • 4 1/2 cups flour
  • 1 cup caramel bits or caramel chocolate chips
  • 1/2 cup cinnamon and sugar mixed together

Instructions

  • Preheat oven to 350 degrees. Cream the butter until smooth in a large bowl with an electric mixer. Add the brown and white sugar to the butter and continue to mix until smooth. Add the egg and mix. Chop the apple into small pieces and add to the batter (you can keep the skin on). Add all the spices and other dry ingredients until smooth. Add the chocolate chips or caramel bits and mix together.  
    Use a small scooper and scoop up a ball of dough. Roll in your hands and then roll in the cinnamon and sugar mixture. Place the dough ball onto a greased cookie sheet. Place 9-12 cookies on the pan depending how large of balls you make. 
    Bake for 6-8 minutes or until lightly brown and puffy. Remove from the oven. Let rest for a couple minutes and then remove from pan and place on a cookie rack. Let cool and then serve. 

1 egg

4 1/2 cups flour