Salted Caramel Apple Cookies

Less messy than a caramel apple, but preserving all the flavors, these cookies are a delicious fall favorite.

Apple Caramel

3 medium apples, peeled and cored
1 1⁄4 c granulated sugar
1⁄8 t cream of tartar
2 T chilled unsalted butter
1 1⁄2 t kosher salt
1 t ground cinnamon
1⁄2 t ground cardamom
1⁄4 t ground nutmeg

Cookies

3 1⁄2 c all-purpose flour
1 t baking soda
1 t cream of tartar
1 t kosher salt
1 c (2 sticks) unsalted butter, at room temperature
1⁄2 c light brown sugar
1 c granulated sugar
2 eggs
1 T vanilla extract
Flaky sea salt

Make the Caramel: Grate the apples on the large holes of a box grater or use a food processor with the grater attachment. Transfer grated apples to a clean kitchen towel and squeeze over a bowl to extract all the juice possible. Measure out 1⁄4 cup juice and set aside (use leftover apple juice for something else or drink it!). Set grated apples aside.

Bring sugar, cream of tartar, and 1⁄4 cup apple juice to a rapid boil in a large saucepan over medium heat. Stir just to dissolve sugar, then cook without stirring until bubbles slow and caramel turn a deep amber color, 5-7 minutes. Remove from the heat and stir in butter, salt, and spices.

Place apn over medium-low heat and add grated apples, stirring quickly to combine. Cook, stirring constantly, until it becomes stickier, formas a ball as you stir, and pulls away from the sides of the pan in long strands, 10-12 minutes. Scrape apple caramel onto a parchment-lined sheet pan and spread in an even layer to cool for 30 minutes. Reserve 1⁄4 cup apple caramel for topping the cookies.

Make the Cookies: Preheat oven to 375. Line 2 sheet pans with parchment paper. Combine flour, baking soda, cream of tartar, and salt in a medium bowl and stir to combine. Set aside.

Using a stand mixer with the paddle attachment, cream butter and sugars together until light, but not fluffy, about 2 minutes. Don’t over mix. Add eggs one at a time, and vanilla, beating well between additions and scraping down the sides of the bowl as needed. Reduce speed to low and add dry ingredients. Mix lightly until just combined. Add apple caramel and pulse mixer 2 or 3 times to swirl caramel throughout the dough.

Immediately scoop scant 3 tablespoon dough balls (about 50g each if you're weighing, I use a 2” diameter cookie/ice cream scoop). Place on sheet pans 2” apart (I find about 8 cookies per 1⁄4 sheet pan works) and top each with some of the reserved apple caramel and sprinkle with flaky sea salt.

Bake until golden brown at the edges but still a little soft in the middle, 13-16 minutes. Transfer sheet pan to a wire rack to cool for about 5 minutes, then remove cookies to a cooling rack to further cool.