Caramel Apple Cookies Recipe Reviews - (Pg. 1)
Reviewed: Nov. 17, 2014
Needs some tweaks-but cute cookies!! I froze mine for 10 minutes, but they still spread a little. Might try baking them in my donut hole pan. WAY too much liquid in the caramel. 14oz pack of caramels w/ 1 1/2 tbsp of liquid is plenty. Also reduced apple juice by half instead of using frozen concentrate.
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Reviewed: Oct. 17, 2014
This cookie presents very well. However, I wish I would have add some type of natural apple extract, of some sort, to the cookie base. It is a very butter tasting cookie. The apple concentrate is more or less to hold the dough together. I rolled them into balls as suggested, but as they bake they flatten out. I used a cookie scoop and got 19 cookies, that I could actually bake all at once. I used 30 Lancaster caramels. When they were half way cooked down the liquid seemed like too much and I removed about 2 tbslp of the liquid and it was the right consistency. They may be a smaller caramel than what was called for in the recipe. I would very finely chop the walnuts, they are the only ones that easily stuck. I baked them on parchment and when they were almost cooled I just left them on the sheet and drizzled over the caramel. it is a rather messy process and the last 5 or 6 started to have the toothpicks slide right out. I would actually try this again, but add a natural apple extract or apple pie spice. I think a snowball type cookie base would be my choice too. Appearance wise, though, these are cute. I would like to see how others fare with this recipe and the changes they make to improve the flavor or texture.
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Photo by Holiday Baker

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