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Caramel Apple Cookies

 Caramel Apple Cookies
My fun little chocolate chip cookies will be a hit with kids and adults alike. You can coat the caramel with your favorite type of nut, sprinkles or mini chips. I am often requested to brings these to parties.—Tammy Daniels, Batavia, Ohio
48 ServingsPrep: 40 min. Bake 10 min./batch + standing


  • 1/2 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1/2 cup miniature semisweet chocolate chips
  • 48 round toothpicks
  • 1 package (11 ounces) Kraft caramel bits
  • 2 tablespoons water
  • 1 cup finely chopped pecans


  • Preheat oven to 350°. In a large bowl, cream butter, sugars and
  • salt until light and fluffy. Beat in egg and vanilla. Gradually add
  • flour and mix well. Stir in chips.
  • Shape into 1-in. balls; place 2 in. apart on greased baking sheets.
  • Bake 10-12 minutes or until set. Immediately insert a round
  • toothpick in center of each cookie. Remove to wire racks to cool
  • completely.
  • In a small saucepan, combine caramels and water. Cook and stir over
  • medium-low heat until smooth. Holding a cookie by the toothpick, dip

2 of 2

Caramel Apple Cookies (continued)

Directions (continued)

  • cookie in caramel mixture, turning to coat. Allow excess to drip
  • off. Immediately dip the bottom and sides in pecans.
  • Place on waxed paper. Repeat with remaining cookies, caramel mixture
  • and pecans. Let stand until set. Yield: 4 dozen.
Nutritional Facts: 1 cookie equals 91 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 44 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.