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Second feature image of a cookie with icing on a green plate with a leaf design.
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5 from 1 vote

Peanut Caramel Apple Cookies

Nothing says more about fall than peanut caramel apples, so why not make a new fall peanut caramel apple cookie?
Prep Time15 minutes
Total Bake Time22 minutes
Chill30 minutes
Total Time1 hour 7 minutes
Course: Cookies, Nuts
Cuisine: American
Difficulty: Easy
Servings: 24 cookies
Calories: 265kcal

Ingredients

COOKIES

  • 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

Instructions

COOKIE DOUGH

  • 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°F (175°C or 180°C) 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!

Nutrition

Calories: 265kcal | Carbohydrates: 31g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 37mg | Sodium: 82mg | Potassium: 78mg | Fiber: 1g | Sugar: 18g | Vitamin A: 371IU | Vitamin C: 0.4mg | Calcium: 26mg | Iron: 1mg