Chocolate Chip Cookie Caramel-Dipped Apples

Fall is my favorite season. Is there anything that screams autumn more than caramel-dipped apples?! I’m kicking it up a notch by rolling the warm caramel in crushed chocolate chip cookies and then topping it with melted chocolate.

Chocolate Chip Cookie Caramel-Dipped Apples

Makes: about 8 apples

About 24 chocolate chip cookies, crushed

6 to 8 apples (Honeycrisp or Granny Smith)

1 cup apple cider

1 cup heavy cream

2½ cups light brown sugar

½ cup honey

4 tablespoons (1/2 stick) salted butter, room temperature

2 tablespoons bourbon

2 teaspoons vanilla extract

½ cup semi-sweet or dark chocolate, melted

Flaky sea salt

Instructions

Start by crushing the chocolate chip cookies either in a food processor or in a zip-top bag and by pounding with a rolling pin until you reach a coarse gravel consistency. Place in a medium bowl and set aside.

Insert wooden twigs or dowels into the apples.

Line a baking sheet with parchment paper.

In a large saucepan, combine apple cider, heavy cream, brown sugar, and honey. Bring to a boil over medium-high heat, stirring occasionally until the mixture reaches 240 degrees F on a candy thermometer, about 12 to 14 minutes total.

Remove from the heat and carefully stir in butter, bourbon, and vanilla. Return to high heat and bring the mixture to 235 to 245 degrees F. Remove from the heat.

Very carefully transfer the caramel to a heat-proof bowl and let stand 2 to 3 minutes.

Swirl apples in caramel and allow the excess caramel to drip off. Immediately roll each apple in crushed cookies and then place on the prepared baking sheet. Repeat with remaining apples.

Let the caramel apples set for about 15 to 30 minutes (in the fridge or on the counter), then drizzle each apple with melted chocolate and sprinkle the tops with flaky sea salt.

Katie’s Tip: This is a great way to use up leftover chocolate chip cookies. Dryer cookies work great here, so a batch that is a couple of days old might actually work to your advantage.