It’s been a while since I published a cookie recipe, but Christmas is as good a time as any to do so. I always keep a jar full in case of any unexpected visitors. Cookies make great gifts too – simply wrap a stack in cellophane, or buy a nice plate or jar to give with them.
I came up with this recipe after discovering that you can now buy caramel flavoured ‘chocolate’ drops here. These are the type that hold their shape when baked, so are best suited to cookies. I wanted to create one that wasn’t just a caramel version of a classic chocolate chip and decided to add two other well-matched flavours – apple and cinnamon.
My first attempt was a bit of a failure – I’d thought it would be nice to use fresh apple, so cooked small pieces down to remove some of the moisture before adding them to the cookie dough. But they still added a lot of moisture, and the result was a weird hybrid of damp cookie and dry muffin. They tasted nice but were definitely the wrong texture!
The final version uses dehydrated apple pieces – the soft, chewy rings that you can buy in the bulk bins. Their chewy texture contrasts with the caramel drops – and the ones sticking out of the cookie dough go a bit crispy when baked.
Makes approximately 2 dozen cookies
125 g butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 3/4 cups plain flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
50 g dehydrated apple rings, cut into small pieces (no bigger than 1 cm)
100 g caramel baking bits (I used Nestle)
- Preheat oven to 180˚C and line two baking trays with greaseproof paper.
- Cream the butter and both sugars until light and fluffy.
- Add the egg and mix until just combined.
- Sift in all dry ingredients and mix until a dough forms. – if you are using a stand mixer, this is the time to change to a dough hook.
- Add apple pieces and baking bits, then mix.
- Roll two tablespoons of cookie dough at a time into balls and put on the oven trays 3 cm apart. Push each ball down lightly with a fork.
- Bake for 10 – 15 minutes or until golden brown.
- Cool cookies on the oven tray for a minute or two before transferring to a cooling rack.