Nothing says more about the almost start of fall than caramel and apples, so why not make a new fall cookie called peanut caramel apple cookie?
Fall is my favorite time of the year. I love the cooler weather, the changing colors of the leaves, the cozy sweaters, and curled up on the couch with a blanket. Of course, my husband laughs at me and walks away.
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As I look at the newspaper this week, the carnival circuit is starting to make its rounds throughout our county. One thing I used to love as a kid was a caramel apple with chopped peanuts around the outside that they sold at one of the stands. So I thought I would try to bring these flavors into a cookie.
Peanuts have such a distinct taste but are they good for you? According to Medical News Today on the nutritional value of peanuts, yes, they do. Peanuts are an excellent source of healthy fats, protein, and fiber.
“They also contain plenty of potassium, phosphorus, magnesium, and B vitamins. Despite being high in calories, peanuts are nutrient-rich and low in carbohydrates.”
So with this cookie, you can get part of your daily apple and the benefits of peanuts. Everything in moderation!
IngredientsJump to Recipe for Amount
- Butter unsalted
- Light brown sugar
- Sugar white
- Apple juice
- All-purpose flour
- Baking powder
- Kosher Salt
- Peanuts dry roasted chopped
- Granny Smith apples
CARAMEL BUTTERCREAM FROSTING
- Butter unsalted
- Caramel dip
- Powdered sugar
- Chopped peanuts topping
Core and Dice an Apple
When using apples in a cookie, I often need to dice the apple. To make this easier, I core and slice the apple all simultaneously. You can find these apple slicers almost anywhere, including the grocery store. I am pretty sure that is where I got mine, and it is not a brand name.
I suggest getting a heavy-duty one for large apples if you slice apples for your kid's lunches. Savorliving Apple Slicer has stainless steel and ultrasharp cutters, making slicing through an apple a little easier.
As you can see, once the apple is cored, sliced, and the skins cut off, the apple slices have already started to brown. So I take half a lemon, spray the diced piece, and mix it a little to stop browning. Please don't put too much on them; you will bring a lemon taste into your cookie.
Making Apple Peanut Cookies
You will need room temperature unsalted butter and one egg. I take them out of the refrigerator about an hour before baking. This is based on a temperature of 72° in your house.
Now that the diced apple pieces are finished and waiting, it is time to get the rest of the ingredients ready to add to the mixer bowl. First, I weigh or measure the sugars and set them aside. Now weigh or measure the flour, salt, cinnamon, and baking powder into a bowl and whisk to blend.
Add the butter and sugars into a mixer bowl and beat on medium speed for about 3 minutes. You want a light color and fluffy looking. Next, add the apple juice and then the egg mix until incorporated. Next, scrape the bowl down and gradually add the flour mixture on a low speed.
Scrap the sides and add the chopped dry roasted peanuts and the diced apples. Mix on low speed for a minute. You may need to take a spatula and blend it so that the apples and peanuts are mixed throughout the cookie dough. Cover loosely and refrigerate for 30 minutes.
Using a medium cookie scooper add 12 mounds to a parchment-lined cookie sheet pan. Bake at 350° for 10-12 minutes. Once the cookies are out of the oven, move them to a wire rack to cool.
Caramel Buttercream Frosting
Everything goes into the mixer bowl.
Spoon out the caramel dip and add to the mixer bowl. Next, I slice the softened butter and add it on top of the caramel.
Gently add the powdered sugar on top of the butter and caramel dip. Start the mixer at the lowest speed.
Gradually increase the mixer speed as the powdered sugar is incorporated into the butter and caramel dip. Beat for a good 3 minutes on a medium-high mixer setting. The frosting should be firm enough to not droop on the paddle.
Scrape the bowl to ensure all the caramel dip is off the bottom and mix for another minute. Finally, you are ready to add frosting to your completely cooled cookies.
Frost each of your cookies, and then sprinkle some of the chopped dry-roasted peanuts on top.
You can also get some Kraft Caramel Bits or Lieber's Real Caramel Chips and place them on top if you want to substitute more caramel for the dry-roasted peanuts.
Store in an air-tight container. I have two containers since I did not want to stack them on top of each other. So I am looking at 2 products to purchase a Snapware Snap 'N Stack | Portable Storage Carrier with Lid for Desserts or Cookie and Cake Carrier Container. If you have either of these, please let me know if you like them for storing your cookies. Thank you so much!
Other Apple Cookies
Peanut Caramel Apple CookiesBarbara Hall
- 1 cup (227 g) Butter unsalted
- ½ cup (110 g) Light brown sugar
- ½ cup (100 g) Sugar white
- 1 (1) Egg
- 1 ½ tablespoon (1.5 tablespoon) Apple juice
- 2 ¾ cup (343.75 g) All-purpose flour
- 1 teaspoon (1 teaspoon) Baking powder
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
- ¼ teaspoon (0.25 teaspoon) Cinnamon
- ½ cup (73 g) Peanuts dry roasted chopped
- 1 (1) Granny Smith apples peeled and cut into small pieces
CARAMEL BUTTERCREAM FROSTING
- ½ cup (113.5 g) Butter unsalted
- ¼ cup (59.15 g) Caramel dip
- 1 ½ cup (180 g) Powdered sugar
- ½ cup (73 g) Chopped peanuts topping
- Cut your Granny Smith apples into small pieces and set them aside. Apples turn brown rather quickly, so I take a little lemon juice and spray on the diced apple pieces. Next, weigh or measure your white and brown sugars and also set this aside. Next, weigh or measure the flour, salt, cinnamon, and baking powder, in another bowl whisking to blend.
- Using your mixer on medium speed, blend the sugars and butter until they are light and fluffy, about 4 minutes. Add the apple juice and the egg and incorporate. Turn the mixer down to low, and slowly add the flour mixture to the mixing bowl. Blend until the flour is incorporated into the rest of the dough. Stop the mixer and scrape down the sides.
- Add the cut-up Granny Smith apples and the chopped peanuts. Turn the mixer on medium-low and blend for about 30 to 45 seconds. You may have to hand mix a little to get the apples and peanuts throughout the whole dough. Then, stick the mixing bowl into the refrigerator for half an hour.
- Preheat your oven to 350° and line two cookie pans with parchment paper. Add 12 scoops to a parchment-lined cookie sheet pan using a medium cookie scooper. Bake for 10-12 minutes. Then move to a cooling rack after letting them sit on the cookie sheet pan for a minute or two.
CARAMEL BUTTERCREAM FROSTING
- Add the butter, caramel dip, and powdered sugar to a mixer bowl with the paddle attachment. Start on the lowest setting of the mixer just until the powdered sugar is incorporated into the butter and caramel dip before gradually increasing the mixer speed. Mix on a medium speed for at least 3 minutes. Then scrape down the bowl sides and mix for another minute. You want the frosting to stand up if you pull the paddle off and turn it upside down (image above).
- Taking a knife, I put the frosting on all the cookies and then sprinkled some of the chopped dry roasted peanuts on top. Ready to serve!
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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