With every bite of this delicious cheesecake, you’ll be reminded of Mayfield creamsicle ice cream. I adore it.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- ¾ cup confectioners’ sugar
- ⅔ cup butter, softened
- 3 tablespoons frozen apple juice concentrate, thawed, divided
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- flat toothpicks
- 30 individually wrapped caramels, unwrapped
- 2 tablespoons water
- ¾ cup finely chopped walnuts (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat confectioners’ sugar, butter, and 1 tablespoon apple juice concentrate together in a bowl using an electric mixer until light and fluffy; stir in flour and salt until dough is just combined. Roll dough into 3/4-inch balls and arrange on ungreased baking sheets.
- Bake in the preheated oven until edges are light golden brown, 12 to 17 minutes. Immediately insert toothpicks in the center of each cookie. Place cookies on a wire rack to cool completely.
- Combine caramels, 2 tablespoons apple juice concentrate, and water in a saucepan over low heat; cook and stir until mixture is smooth, 5 to 10 minutes. Spoon caramel sauce over each cookie, letting excess caramel sauce drip off.
- Pour walnuts onto a plate. Press the bottom of each caramel-coated cookie into the walnuts and transfer to a sheet of waxed paper to set.
- If caramel mixture becomes too thick, stir in more water 1/4 teaspoon at a time.
Nutrition Facts
| Calories | 164 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 92 mg |
| Sugars | 13 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Made these today. Very cute cookie. We only got 14 cookies out of this dough. Tried it first as written but there just wasn’t enough apple flavor. So we scooped out a cookie, broke it in half, flattened slightly and then pressed the other half on it after we added a small bit of apple butter. They did not spread. We used a bit of caramel in a loaf melted with a tiny bit of whipping cream. Drizzled it over the cookies and rolled in chopped nuts. The apple butter did the trick. So cute!
So FUN and so tasty!!!! Great for the season and adorable looking cookies! Gonna keep this one on file! Thanks for sharing!
The name in these cookies is deceiving. While they might look like mini caramel apples, they taste nothing like an apple. They taste more like a shortbread cookie with caramel and nuts. I did not experience the same thing as the others in that they did not flatten out. They stayed round. So I made a second batch and added applesauce to the batter. They flattened a little more but still held a good shape. But still didn’t taste the apple very much. So I simply drizzled the caramel on top of that batch and I used chopped peanuts and sprinkled them on top. They were decent but need to find a different name for them. There was nothing “apple” about the flavor.
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.