Fall Caramel Apple Pecan (Print Format)
Soft centers, golden edges, apples, pecans, and caramel make these a cozy fall treat for any occasion.
# Ingredients:
→ Base Ingredients
01 -
2 1/2 cups all-purpose flour
02 -
2 medium apples, peeled and finely diced
03 -
1 cup chopped pecans
04 -
3/4 cup unsalted butter, softened
05 -
3/4 cup packed brown sugar
06 -
1/2 cup granulated sugar
07 -
1 large egg
08 -
2 teaspoons vanilla extract
09 -
1 teaspoon baking soda
10 -
1 1/2 teaspoons ground cinnamon
11 -
1/4 teaspoon ground nutmeg
12 -
1/2 teaspoon salt
13 -
1 tablespoon cornstarch
14 -
3/4 cup soft caramel-style sauce, divided
→ Toppings
15 -
Extra chopped pecans for topping
# Steps:
01 -
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper.
02 -
Spread the chopped pecans on a small baking sheet and toast for 5 minutes. Let them cool before adding to the dough.
03 -
In a medium bowl, whisk together the flour, baking soda, cornstarch, cinnamon, nutmeg, and salt.
04 -
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and lighter in color. Mix in the egg and vanilla until smooth.
05 -
Gradually add the dry ingredients to the butter mixture. Mix until a soft dough forms, avoiding overmixing.
06 -
Gently fold in the diced apples, cooled toasted pecans, and 1/3 cup caramel sauce. Avoid crushing the apple pieces.
07 -
Cover and chill the dough for about 30 minutes to firm up and hydrate the flour.
08 -
Scoop about 2 tablespoons of dough per cookie and place them 2 inches apart on the baking sheets. Bake for 11–14 minutes, or until edges are golden and centers remain soft.
09 -
Let cookies cool on the baking sheets for 5–10 minutes before transferring to a rack. Once partially cooled, drizzle with remaining caramel sauce and sprinkle with extra chopped pecans.
# Tips:
01 -
For best results, chill the cookie dough to enhance texture and flavor.
02 -
Toast pecans to elevate their richness and crunch.