2Granny Smith applespeeled and cut into small pieces
A simple recipe but can be tricky. I throw out my first batch today because I waited just 2 seconds too long and it just started to have that bitter taste of burning.
In a big saucepan add the sugar and heat over medium to medium-high heat to melt the sugar. It will get a little clumpy before it melts but keep whisking, when it is a beautiful golden brown color almost right after the sugar melts take it off the heat. Add the butter, it will sizzle, but whisk till melted. Next, add the whipping cream and whisk till incorporated. Pour into a heat resistant jar and let it cool.
Cut your Granny Smith apples into small pieces and set aside. Weigh or measure your white and brown sugars and also set this aside. Next in another bowl weigh or measure the flour, salt, cinnamon, and baking powder, whisk to blend.
Using your mixer on medium speed blend the sugars and butter till thoroughly mixed. Add the apple juice and the egg and incorporate. Turn the mixer down to low, and add to the flour mixture to the mixing bowl. Blend till all 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 peanuts that have been split-in-half to the cookie dough. 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 through the whole dough. Stick the mixing bowl into the refrigerator for half an hour. Turn on your oven to preheat to 350° and line two cookie pans with parchment paper.
You can use a small cookie scoop or medium depending on how many cookies you want for the batch. I prefer small, but you can decide. Your other choice is whether you want the caramel sauce drizzled over the cookies as I did (but it can be a bit messy) or create a small well in the middle of your cookie before you bake the cookies. Then you can fill the well with the caramel sauce after the cookies cool.
Scoop out 12 to 15 cookie to a pan. If you are creating a well take a glass with a flat bottom and press lightly before you create the well. Don't go the whole way through but make the well shallow and a little wide. If you have a measuring spoon with a rounded spoon end, this works great. Bake for 10-12 minutes and move to a cooling rack after taking out of the oven. After they have cooled, you can either drizzle the caramel sauce over the cookies or fill the wells.
The caramel on top of the cookies is gooey but if you put them in the refrigerator for half an hour it helps to firm up the caramel.