Caramel Apple Treat (Printable Version)
Soft cookie with buttery richness, cozy cinnamon apples, drizzled caramel, and ice cream on top. It's comfort in every bite.
# Ingredients:
→ Skillet Cookie
01 -
2 2/3 Cups All-Purpose Flour (Spoon and Level)
02 -
1/4 Cup White Sugar
03 -
1 1/4 Cups Brown Sugar (Tightly Packed)
04 -
1 Tsp Vanilla Extract
05 -
1 Tsp Ground Cinnamon
06 -
1 Tsp Baking Soda
07 -
1/2 Tsp Allspice Powder
08 -
1 Cup Unsalted Butter (Browned)
09 -
2 Large Eggs (At Room Temperature)
→ Cinnamon Mix
10 -
1 Tsp Ground Cinnamon
11 -
1 Tbsp White Sugar
→ Apple Topping
12 -
1/3 Cup Water
13 -
2 Tbsp Water (Set Aside)
14 -
1/4 Cup Packed Brown Sugar
15 -
2 Large Honey Crisp Apples (Peeled & Sliced)
16 -
1/2 Cup Plain Sugar
17 -
1 Tbsp Fresh Orange Juice
18 -
2 Tsp Ground Cinnamon
19 -
2 Tsp Cornstarch (To Be Mixed Later)
20 -
1/8 Tsp Vanilla Extract
21 -
1/8 Tsp Ground Nutmeg
→ Optional Toppings
22 -
Vanilla Ice Cream
23 -
Ready-Made Caramel Sauce
# Steps:
01 -
Cube the butter and put it in a sturdy pan over medium heat. Keep stirring constantly as it cooks. When it foams up and turns golden brown, remove it from the heat. Pour the browned butter into a heatproof bowl and allow it to cool completely.
02 -
While you wait for the butter to cool down, sift together the flour, spices, and other dry ingredients.
03 -
Warm-up your oven to 350°F. Give your 10-inch skillet a coat of non-stick spray. Blend your cooled brown butter with the different sugars until smooth. Beat in the eggs and vanilla. Start folding the dry mixture gently into the wet bowl. Don't overdo the mixing!
04 -
Scoop your cookie mix evenly into the skillet. Combine the sugar and cinnamon for your topping, then sprinkle a thin layer over the dough. Bake for 25 to 30 minutes at 350°F or until the top is lightly golden and firm.
05 -
As the cookie bakes, prep your apples. Slice, core, and peel them. Over medium heat in a pan, cook the apples together with spices, sugars, orange juice, and water. Stir occasionally and allow to soften for about 10 minutes.
06 -
Stir cornstarch into the water you set aside earlier ’til fully dissolved. Pour this mix into your softened apple blend and stir while heating. The juices will thicken in a few minutes. Once done, mix in the vanilla, take it off the burner, and pour into a safe bowl to cool.
07 -
Let the cookie cool for a bit after baking. Spread the apple topping over the cookie but leave the extra juices for later. Add some caramel sauce on top and scoop on plenty of ice cream. Dribble more caramel if you want and dig in!
# Notes:
01 -
This dough should be baked right away because it doesn't hold up well for storing.
02 -
Make sure your eggs aren't cold—room temperature gives the best results.
03 -
Keep an eye on that butter so it doesn't burn when you're browning it.