Ingredients:
- ● 1 Cup Bonne Maman Apple Pie Filling
- ● 14 Tbsp Unsalted Butter, divided
- ● 2 ¼ Cups All-Purpose Flour
- ● ½ tsp Baking Soda
- ● 1 Cup packed Dark Brown Sugar
- ● ½ Cup White Sugar
- ● 1 tsp Salt
- ● ½ tsp Cinnamon
- ● 2 Egg Yolks
- ● 2 tsp Vanilla Extract
- ● 10–14 Soft Caramel Candies cut in half
- ● For Rolling Dough: ½ tsp Cinnamon plus Cup Granulated Sugar mixed
Prep time: 15 min | Chill time: 1 hour | Bake time: 11–13 min | Yield: 20–24 cookies
Directions:
Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
In a shallow pan over medium heat, melt 10 Tbsp of butter, stirring with a rubber spatula until butter is golden brown and fragrant. This should take about 3 minutes. Transfer browned butter to a large bowl. Add remaining 4 Tbsp of butter and stir until all butter is melted; set aside to cool.
Whisk flour, baking soda, and cinnamon in a small bowl; set aside.
In the large bowl with the cooled butter, add Bonne Maman Apple Pie Filling, brown sugar, granulated sugar, salt, and vanilla and stir until combined. Add egg yolks and mix thoroughly. Add the flour mixture to wet ingredients, and stir to combine.
Chill dough for an hour to make rolling balls easier.
Scoop 1 Tbsp of cookie dough and place ½ of a caramel candy on top. Add another Tbsp of dough on top of caramel to cover it and form a ball, drop dough into a small bowl of cinnamon sugar and roll into a uniform ball. Repeat until all dough is used.
Place cookies on prepared baking sheets 3″ apart.
Bake at 350ºF for 12–13 minutes until barely golden (they will seem undercooked).
**Firmly knock the bottom of the cookie sheet evenly on the counter once, right after baking to release extra air in the cookies. (This helps the cookies stay chewy.)
Let cool for 5 minutes before transferring to the cooling rack.
Store leftovers in a parchment-lined airtight container for up to a week. Leftover cookies may be warmed gently in the microwave to soften caramel before eating.
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