Cookie-Coated Caramel Apples Recipe

This Cookie-Coated Caramel Apples recipe is a decadent and crunchy recipe, which is made with homemade caramel and crushed chocolate cookies. It’s the perfect fall treat, ready in about an hour.

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Cookie-Coated Caramel Apples Ingredients

8 apples
Cooking spray
4 cups sugar
1/4 cup corn syrup
10 Tbsp. unsalted butter, cut into pieces
2 cups heavy cream, at room temperature
Crushed chocolate cookies, for coating

How To Make Cookie-Coated Caramel Apples

Prep the apples and pan: Insert a wooden stick firmly into the stem end of each apple. Coat a baking sheet with cooking spray.
Make the caramel: In a large, heavy pot, melt the sugar and corn syrup over medium-high heat. Cook, swirling the pan but not stirring, for 8 to 12 minutes, until the mixture turns a deep amber color and a candy thermometer registers 245°F.
Add butter and cream: Add the butter all at once, stirring until it’s incorporated. Reduce the heat to medium and carefully pour in the heavy cream (the mixture will bubble up vigorously). Whisk until the sauce is smooth.
Finish the caramel: Increase the heat to medium-high and continue to cook the caramel, without stirring, until it reaches 250°F on the candy thermometer, about 8 to 10 minutes.
Dip and coat the apples: Turn off the heat and let the caramel cool for 5 to 10 minutes. Working one at a time, dip an apple into the caramel, tilting the pan to coat it completely. Immediately roll the caramel-coated apple in the crushed cookies.
Set and serve: Place the finished apples on the prepared baking sheet to set for 5 to 10 minutes before serving.

Recipe Tips

How to get the perfect caramel consistency? Using a candy thermometer is the most important step for success. It ensures the sugar reaches the correct stages for both color and setting.
Can I use a different kind of cookie? Absolutely. Crushed Oreos, shortbread, or even Biscoff cookies would be delicious. You could also use chopped nuts, sprinkles, or mini chocolate chips.
How to prevent the caramel from sticking? Coating your baking sheet with nonstick cooking spray or lining it with a silicone baking mat is essential. This will prevent the hot caramel from sticking as it cools and sets.
Can I make these ahead of time? Caramel apples are best enjoyed on the day they are made for the best texture. However, they can be made a day in advance and stored in the refrigerator.

What To Serve With Caramel Apples

These are a complete, decadent treat all on their own, perfect for fall festivals, Halloween parties, or a special dessert. They are best served as is.

How To Store Caramel Apples

Refrigerate: Store the finished caramel apples, loosely wrapped in plastic wrap or in individual cellophane bags, in the refrigerator for up to 3 days.

Caramel Apples Nutrition Facts

Serving Size: 1 apple
Calories: 650 kcal
Fat: 25g
Carbohydrates: 105g
Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What are the best apples for caramel apples?

A firm, crisp, and tart apple like a Granny Smith is the classic choice. The tartness provides a perfect balance to the sweet caramel. Honeycrisp or Fuji apples are also great options.

Why did my caramel get grainy?

This can happen if the sugar crystallizes. To prevent this, make sure your pot is very clean, and avoid stirring the sugar and corn syrup mixture once it comes to a boil. Just swirl the pan gently.

My caramel is too thick/thin. What happened?

The final temperature is key to the consistency. If the caramel doesn’t reach 250°F, it may be too soft and slide off the apples. If it’s cooked to a much higher temperature, it can become too hard. A candy thermometer is your best friend here.

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