Amazingly soft Caramel Apple Sugar Cookies that are flavored with apple butter and have caramel baked right inside!
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YOU GUYS ARE AMAZING!!
The other day I posted about a nasty comment that I got on the blog and how I need to be more like a duck to just let things roll off my back.
First, I want to say that that comment upset me a whole heck of a lot more than I care to admit. And isn’t that part of the evilness that is anonymity on the internet? I know absolutely nothing about this person and yet I totally let them wreck my day. It doesn’t even make sense.
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You guys are the best.
I should probably talk about this recipe, lol!
You guys these cookies are insanely good! They are soft, delicious, and have the taste of apple and cinnamon with a little caramel baked right in the center of them. I ate way more of these cookies than I normally do of blog treats and way more than I’m comfortable admitting! These are great anytime of year, but super fun in fall.
Caramel Apple Sugar Cookies
- 1 1/2 cups sugar + more for rolling
- 2 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 8 TBSPs butter at room temperature see note
- 1/3 cup apple butter see note
- 2 tsps vanilla extract
- 2 eggs
- 24 mini rolos
- In a large bowl, combine the flour, baking powder, salt, and cinnamon. Whisk until combined.
- Beat the butter and apple butter together until well combined. Add in the 1 1/2 cups sugar and beat until fluffy, about three minutes. Add in the vanilla and then eggs, one at a time.
- Slowly add in the flour mixture while beating on low. Beat until just combined, scraping down as necessary.
- Chill the dough for 20 minutes. Preheat your oven to 350 degrees. Prepare baking pans with silicon mats or parchment paper.
- Roll the chilled dough around the Rolos, one for each cookie, to make a dough ball about 1 1/2 inches in diameter.
- Bake two inches apart for 10 to 12 minutes or until the edges of the cookies just turn golden brown. Allow the cookies to cool on the baking sheet for two minutes and then carefully remove them to a cooling rack until completely cooled. Store in an airtight container.
Apple Butter is found in the grocery store near the jelly.
did you make this
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Hi there I’m a little confused about the last steps? Make a ball then push Rollo inside? Sorry
Lisa Longley says
It’s more like you put some dough around the Rolo and then roll it into a ball.
I will start by saying these cookies are super delicious and soft and everything nice, BUT I had to do some troubleshooting while baking them. After letting the dough chill in the fridge for about 30 minutes it was still incredibly soft and sticky and wouldn’t roll into a ball for anything so I stuck it in the freezer for 15 minutes, but that did not change anything. I ended up having to add more flour to it until it became workable. It was still a little softer than other stuffed cookies I have made, but after all that they turned out perfectly and taste incredible. For my personal preference though I don’t get caramel apple from these. The apple flavor comes through for sure, but the caramel in the rolo is overshadowed by the chocolate. Next time I make these I might sub soft caramels for the rolos and see how that turns out. Still yummy as is, just don’t taste the caramel really.