Caramel Apple Cookies

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These Caramel Apple Cookies are adorable apple-flavored cookies dipped in caramel and walnuts to look just like mini caramel apples.

Course Baking, Dessert

Cuisine American

Diet Vegetarian

Prep Time 25

Cook Time 15

Servings cookies

Calories 161kcal

Preheat oven to 350°F. In a large bowl, beat together powdered sugar, butter, and 2 tablespoons apple juice concentrate until light and fluffy. Lightly spoon flour into measuring cup and level off. Stir in flour and salt until a soft dough forms.
Shape dough into ¾-inch balls and place 1 inch apart on ungreased cookie sheets or you can line with parchment paper, if preferred. Bake for 12–15 minutes, or until edges are light golden brown. Immediately insert a toothpick into the center of each cookie to resemble a caramel apple stick. Let cookies cool completely.
In a heavy 1-quart saucepan over low heat, combine caramels, 2 tablespoons apple juice concentrate, and water. Cook, stirring constantly, until mixture is smooth. Place chopped walnuts on a plate.
Spoon the caramel mixture over each cooled cookie, allowing any excess to drip off. Press the bottoms of the cookies into the chopped walnuts, then place them on parchment paper to set. If the caramel becomes too thick, stir in additional water ¼ teaspoon at a time until it thins out.
When serving, be cautious with children. They will need assistance removing the toothpick before eating. Store the cookies covered at room temperature for up to 3 days or in the refrigerator for up to a week. This recipe makes about 24 cookies.

Use the leftover apple juice concentrate to make a refreshing pitcher of apple juice. Simply follow the package directions for how much water to add.