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Caramel Apple Cookies

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“I first made these in Home Ec class in high school. They are a little time consuming, but are so cute - just like mini taffy apples!”
READY IN:
50mins
YIELD:
3 dozen
UNITS:
Metric

Ingredients Nutrition

  • 177.44 ml powdered sugar
  • 158.51 ml butter, softened
  • 44.37 ml frozen apple juice concentrate, thawed
  • 354.88 ml flour
  • 1.23 ml salt
  • 30 piece caramel candies
  • 29.58 ml water
  • 177.44 ml peanuts, finely chopped
  • 36 flat toothpicks

Directions

  1. Preheat oven to 350°.
  2. In large bowl, beat powdered sugar, butter and 1 tablespoon of the apple juice concentrate until light and fluffy. Stir in four and salt.
  3. Shape dough into 3/4 inch balls. Place 1 inch apart on ungreased cookie sheets. Bake 12-17 minutes or until edges are light golden brown. Immediately insert toothpick in center of each cookie. Cool completely on wire racks.
  4. In a heavy saucepan over low heat, combine caramels, 2 tablespoons of apple juice concentrate and water. Cook until mixture is smooth, stirring constantly.
  5. Place nuts on a plate. Spoon caramel mixture over whole cookie, letting excess drip off. Press bottom of cookie into nuts; set on sheet of wax paper. Repeat with remaining cookies. If caramel becomes too thick, stir in more water 1/4 teaspoon at a time.

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