Ingredients:

  • 2 cups Granny Smith apples, peeled and finely diced (approx. 2 medium)
  • 1 tbsp unsalted butter
  • 1 tsp ground cinnamon
  • 1 tsp lemon juice
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) dark brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tbsp pure vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp sea salt
  • 1 1/2 tsp apple pie spice
  • 1 cup caramel baking bits
  • 1/2 tsp flaky sea salt

Instructions:

  1. Melt 1 tbsp butter in a skillet over medium heat, then add 2 cups diced apples, 1 tsp cinnamon, and 1 tsp lemon juice.
  2. Cook until tender. Sizzle the apples for about 5 minutes until they are soft but not mushy and the liquid has evaporated. Let them cool completely.
  3. Cream the fats. Beat 1 cup softened butter with 1 cup dark brown sugar and 1/2 cup granulated sugar until the mixture looks pale and fluffy.
  4. Incorporate liquids. Add the egg, egg yolk, and vanilla, beating on medium speed until the dough is smooth and velvety.
  5. Whisk dry ingredients. In a separate bowl, combine 3 cups flour, baking soda, baking powder, sea salt, and apple pie spice.
  6. Combine the mixtures. Gradually add the dry ingredients to the wet, mixing until just a few streaks of flour remain.
  7. Fold in extras. Gently stir in the cooled sautéed apples and 1 cup caramel bits by hand.
  8. Chill the dough. Refrigerate for at least 30 minutes. Note: This prevents the cookies from spreading too thin.
  9. Scoop and prep. Preheat your oven to 350°F (180°C) and line pans with parchment paper. Scoop 2 tablespoon mounds.
  10. Bake to finish. Bake for 12 minutes until the edges are golden and the centers look slightly set. Sprinkle with flaky sea salt immediately.