To say the least complicated. My apple caramel was like a sheet of solidified sticky candy. I couldn’t mix it with dough. I had to cut pieces with a knife and nail each ball of dough. Cookies are huge. I really want to like them, but for all the work, it’s really not worth it.
These were fantastic and unique. I grated the apples by hand, leaving them whole and holding the core, it was quick. I loved the texture of the apple “jam”, especially the chunk that is on the biscuit. It was a bit chewy, but completely delicious. When the dough was ready, I baked only one cookie, the rest I collected and stored in the refrigerator to bake the next day. It ended up being great for me, because the first cookie didn’t spread much. I went back and slightly flattened the rest of my cookie scoops and that helped them cook more evenly. I understand what people mean by the ordinary part of the cookie tasting apartment. This seemed odd as the recipe has a fair amount of salt in it, but I went ahead and tried another cookie on day two with fine salt sprinkled on top, in addition to flaked sea salt which is requested. This is exactly what the cookie needed and the rest of the batch was amazing.
Think it would work with other fruits and free juice? I am thinking in particular of the cherry with a dark chocolate cookie and pistachios…..
They are very good, I would totally make them again. Before I take my second batch, I’m going to stir more caramel into the cookie. I highly recommend checking out Kelly Janke’s Instagram highlight to make sure the caramel turns out properly. The caramel cooking time was pretty perfect for my skillet.
I loved the cookies, although I only used 100g of sugar in the batter which is only 1/3 of the original amount as it seemed like way too much and I always reduced sweetness in American recipes. I might also add some lemon juice or apple cider vinegar to the apple caramel to give it some spice next time.
Great cookie!! I used 1.5 tsp baking powder instead of club soda and TOC in the cookie dough and it turned out fine. Also, as most people recommend, MAKE 2x or 3x the amount of caramel in the recipe. Caramel takes time so make extra and use it for another batch later, ice cream etc!
These were a little dry – more like a scone than a cookie. Sea salt flakes on top were key. I also added spices to the cookie dough as others have suggested – cinnamon and ginger.
Released BOMB!!!!! I took longer to caramelize the sugar then to cook the apples. Walked out like I bought store bought cookies. Requires time and effort but well worth it. I would make more caramel apple because it’s so good and would be nice to add as a topping for ice cream.
Thanks to the other reviews, I added the spices in the cookie dough as well. I really liked the caramel. I went on time (10 minutes after the apples arrived) and didn’t wait for it to form long strands. I will make them again, but this time I will double the portion of apple caramel. I wish I had more to put on as a garnish before baking. It’s like an adult snickerdoodle.
A little time consuming but worth it.
So the verdict is in…everyone who tried them said they were in the top 5 best cookies they’ve ever had. The extra work is worth it.
These are great changes of pace from the “usual” cookie recipes. I didn’t have cream of tartar, so I used 2 tbsp. baking powder and 1/2 teaspoon baking soda. If I had to do it again, I would add spices to the batter (I would love ginger) and reduce the sugar. Obviously the caramel has a lot of sweetness, and I thought the batter didn’t need that much. Be sure to use tart apples (or add lemon juice) to help reduce the sweetness. These are definitely best done the same day. It says you can make 5 days ahead, but they tasted stale and mushy less than 12 hours after baking. The moisture from the caramel soaks into the rest of the cookie and ruins the nice crispy outside / soft inside texture. The cookies are good, but I would definitely make the caramel again on its own – it would be so good over yogurt or ice cream or on its own with a spoon…
I decided to try this recipe for a cookie swap and they were a HUGE hit! I will definitely be adding this recipe to my regular cookies and making them again!!
It would be nice if this recipe was in grams (I love my kitchen scale) and had a set temperature for when to remove the caramel!
Too much work! My apple caramel took nearly 45 minutes and still didn’t look good before I gave up and pulled it. I was also following Kelly’s Instagram story and it still didn’t match. The dough was very dry and difficult to mix. The cookies are good but nothing special. I would probably only try it again after buying store bought caramel as another reviewer suggested.