Caramel Apple Cookies

After trying a bunch of times, I finally got this cookie right. I sent this cookie to 3 different bloggers, and I’ll be making them again this week for a cookie exchange on Friday.

I know I’ve talked about baking cookies a lot, but not telling you what I was making, and this is why. The Food Blogger cookie swap was sort of a surprise thing, and they asked that we not share the recipes on our blogs until now.

So ladies and gentlemen, without further adieu….

The Caramel Apple Cookie

Ingredients:

Cookie

2 3/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1 cup butter, softened

1 1/2 cups white sugar

1 1/2 cups  (about 1 large)  peeled and diced Granny Smith apple

1 egg

1 teaspoon vanilla extract

Caramel Topping

1/4 cup butter

1/4 cup brown sugar

1/4 cup milk

1 teaspoon vanilla extract

1/2 cup powdered sugar

Directions:

Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda, baking powder and cinnamon, set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and vanilla. Fold in diced apples. Gradually add the dry ingredients.

Chill dough in the refrigerator for 1 hour.

Roll rounded teaspoons of dough into balls and place onto an ungreased cookie sheet. Keep the remaining dough in the refrigerator in between batches.

Bake 12 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before transferring cookies to a wire rack.

To make caramel topping, heat butter, brown sugar, vanilla  and milk in small saucepan, bring to a boil and stir constantly. When smooth, add powdered sugar.

Drizzle over cooled cookies.

Enjoy!