Caramel Pear with Almond Cookies are soft, fruity cookies filled with fresh Bartlett pear, chewy caramel bits, and a light almond crunch. The pear keeps the cookies moist while the caramel adds pockets of sweetness without overpowering the fruit.
These Fall Cookies are a little different from the usual apple and pumpkin recipes. If you enjoy fruit and almond desserts, try my Raspberry White Chocolate Almond Shortbread Bars or Fresh Apricot with Almonds Cookies next.
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A Quick Look: Caramel Pear with Almond Cookies
Recipe Name: Caramel Pear with Almond Cookies
Ready In: 1 hour 20 minutes, including 30 minutes of chill time
Yield: About 30 cookies
Texture: Soft and moist with chewy caramel bits and a light almond crunch
Flavor Profile: Fresh pear, caramel, lemon, and mild almond
Difficulty: Medium
Why You'll Love These Cookies
- 🍐 Fresh pear flavor: Bartlett pear adds natural sweetness and moisture to every cookie.
- 🍬 Caramel in every bite: Caramel bits add chewy pockets of sweetness without covering up the pear flavor.
- 🌰 A light almond crunch: Blanched almonds add texture and only a mild nutty flavor.
Ingredients
Ingredient Notes
- Bartlett pear: Choose a ripe but still firm pear so the pieces hold their shape in the cookie dough. Cut it into small, bite-size pieces and blot away the extra juice before mixing.
- Caramel bits: Kraft caramel bits give the cookies small, chewy pockets of caramel and are easier to distribute through the dough than larger caramel pieces.
- Blanched almonds: These add a gentle crunch and a mild almond flavor that does not overpower the pear and caramel.
- Lemon juice and zest: Lemon brightens the pear flavor, and the juice also helps keep the diced pear from browning.
See the recipe card for full information on ingredients and quantities.
How to Make Caramel Pear with Almond Cookies
Fresh pears release quite a bit of juice. Preparing and blotting the pear before mixing the dough helps keep the cookies soft without becoming soggy.
Prep
Step 1: Weigh or measure the white and light brown sugars into a bowl and set aside. In a separate bowl, weigh or measure the flour and baking powder, then whisk to blend.
Step 2: Zest the lemon, then juice it into a separate bowl. Avoid the white pith when zesting because it can taste bitter. You will need 1 teaspoon of lemon juice, divided between the pear and the cookie dough.
Step 3: Peel and core the pear, then dice it into small, bite-size pieces.
Step 4: Place the diced pear in a bowl, drizzle with ½ teaspoon of lemon juice, and stir gently. The lemon juice helps keep the pear from browning.
Step 5: Spread the diced pear in a single layer over paper towels.
Step 6: Cover the pear with another layer of paper towels and press gently to absorb the extra juice. Leave the pear between the paper towels while you mix the cookie dough.
Mix the Cookie Dough
Step 7: Cut the softened butter into cubes and add it to the mixer bowl.
Step 8: Beat the butter on medium speed for about 1 minute. Add both sugars and mix on medium speed for about 3 minutes.
Step 9: Scrape down the sides of the bowl, then add the vanilla extract, lemon juice, and lemon zest. Mix until incorporated. Turn the mixer to low and add the flour mixture. Mix just until combined. The dough will look a little dry.
Step 10: Add the blanched almonds, caramel bits, and diced pear. Mix just until they are distributed through the dough. Finish mixing gently with a spatula if needed so the soft pear pieces do not break apart.
Chill
Step 11: Cover the bowl and refrigerate the cookie dough for 30 minutes.
Scoop and Bake
Step 12: Heat the oven to 350°F (175°C or 180°C). Line two cookie sheet pans with parchment paper.
These are the sheet pans and parchment paper sheets I use for baking cookies.
Step 13: Use a medium cookie scoop to portion the dough. Roll each scoop into a ball and place 12 on each prepared pan. Lightly press the top of each ball so it does not roll.
Step 14: Bake for 13 to 15 minutes. Let the cookies rest on the pan for a few minutes so the caramel can begin to set.
If you transfer the cookies to a cooling rack, place parchment paper on top of the rack first. Warm caramel can stick to a bare wire rack and pull away part of the cookie.
🫙🍪 Storage
Cool the cookies completely before storing them. Place the cookies in a single layer, or separate layers with parchment paper. Because fresh pear continues to release moisture, keep the container lid slightly loose instead of sealing it airtight. This helps the cookies stay soft without becoming soggy.
FAQs
Hershey discontinued the caramel chips with sea salt that I originally used. Kraft caramel bits provide the caramel flavor I wanted without overpowering the fresh pear.
I do not recommend canned pears. They contain too much juice and are soft enough to break apart when mixed into the cookie dough. A ripe but still firm fresh pear works best.
Yes. Walnuts, pecans, or hazelnuts can replace the almonds, but each will add a stronger nut flavor. Blanched almonds are the mildest choice and allow the pear and caramel to stand out.
Still Have Questions?
Need help with ingredient swaps or wondering if these cookies freeze well? I've added a few extra baking helpers below for common home baker questions.
If you tried this Caramel Pear with Almond Cookies recipe or any other recipe on my blog, please leave a ⭐ star rating and share your thoughts in the comments. Thanks!
Recipe
Caramel Pear with Almond Cookies
Ingredients
- 1 cup (227 g) Butter unsalted room temperature
- ½ cup (110 g) Sugar light brown
- ½ cup (100 g) Sugar white
- ½ teaspoon Vanilla extract
- ½ teaspoon Lemon juice
- ½ teaspoon Lemon zest packed
- 2 ¾ cups (343.75 g) All-purpose flour
- 1 teaspoon Baking powder
- 1 cup (161 g) Pear diced small
- ½ teaspoon Lemon juice for diced pears
- ½ cup (146 g) Caramel bits
- ½ cup (71.5 g) Almonds blanched
Instructions
- Zest the lemon into a small bowl, then juice it into a separate bowl. Measure 1 teaspoon of lemon juice, reserving ½ teaspoon for the diced pear and ½ teaspoon for the cookie dough.
- Peel and core the pear, then dice it into small, bite-size pieces. Gently stir the pear with ½ teaspoon of lemon juice. Spread the pieces between layers of paper towels and press gently to absorb the extra juice. Leave the pear between the paper towels while you mix the cookie dough.
- Weigh or measure the white and light brown sugars into a bowl and set aside. In a separate bowl, weigh or measure the flour and baking powder, then whisk to blend.
- Cut the softened butter into cubes and add it to the mixer bowl. Beat on medium speed for about 1 minute. Add both sugars and mix on medium speed for about 3 minutes.
- Scrape down the sides of the bowl. Add the vanilla extract, reserved ½ teaspoon of lemon juice, and lemon zest, then mix until incorporated. Turn the mixer to low and add the flour mixture. Mix just until combined. The dough will look a little dry.
- Add the blanched almonds, caramel bits, and diced pear. Mix just until they are evenly distributed through the dough. If needed, finish mixing gently with a spatula so the soft pear pieces do not break apart.
- Cover the bowl and refrigerate the cookie dough for 30 minutes.
- Preheat the oven to 350°F (175°C). Line two cookie sheet pans with parchment paper.
- Use a medium cookie scoop to portion the dough. Roll each scoop into a ball and place 12 on each prepared pan. Lightly press the top of each ball so it does not roll.
- Bake for 13 to 15 minutes. Let the cookies rest on the pan for a few minutes so the caramel can begin to set. If you transfer the cookies to a cooling rack, place parchment paper on top of the rack first. Warm caramel can stick to a bare wire rack and pull away part of the cookie.
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Recipe Notes
- Choose a ripe but still firm Bartlett pear so the pieces hold their shape in the cookie dough.
- Blot the diced pear well to remove excess juice.
- Place parchment paper over a cooling rack before transferring the cookies. Warm caramel can stick to a bare wire rack.
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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