Caramel Apple Cookie
Giant Caramel Apple Cookie Dessert
This dessert takes everything you love about a caramel apple and dumps it onto a cookie base. Easier to eat (no wooden stick) and even more delicious.
What Makes This Dessert So Amazing?
Toasted pecans. If you’ve never toasted nuts for your recipes, you’re missing out on a ton of added flavor. Toasting intensifies the nuts’ natural taste. Try it and you’ll see what all the fuss is about.
Refrigerated sugar cookie dough. Need I say more? It’s ready-made sugar cookie dough that you buy from the store. Cookie dough that YOU don’t have to mix. Delicious. Easy. And perfect for this recipe.
Cream cheese frosting. You can whip up your favorite recipe, but the kind you buy in a tub is super convenient and really quite yummy smeared over the cookie dough.
Apples. This recipe calls for a combination of Granny Smith and Jonagold. You can use what you like.
Caramel sauce. This is what brings the flavors together for that all-encompassing caramel apple goodness.
Kitchen Tools Needed
What is a Springform Pan?
The Springform pan is a round baking pan with high, straight sides.
What makes the Springform pan unique?
- The base and sides are separate pieces.
- The side piece has an attached clamp.
The pieces are held together by positioning the base into a groove along the bottom of the pan’s sides and closing the clamp. When the food is baked, the clamp is released and the sides of the pan can be taken off easily.
For desserts that might otherwise be difficult to remove from a pan, the Springform pan is ideal. Springform pans range in size from 6″ to 12″ diameter.
This giant cookie dessert serves about 12 people. It’s great for a party, family reunion, game-day event, or just because you and your family love it.
Get ready! This Caramel Apple Cookie with all the flavors you’d expect in a caramel apple could just change your life!
Caramel Apple Cookie
INGREDIENTS (Serves 12)
½ C. chopped pecans (to chop, use the Rada Serrated Food Chopper or a large knife)
1 (16.5 oz.) roll refrigerated sugar cookie dough
1 C. cream cheese frosting
2 large apples (Granny Smith and Jonagold were used here)
1½ C. seltzer water or lemon-lime soda
Preheat the oven to 375 degrees. Toast the pecans in a dry skillet over medium heat for about 10 minutes; set aside to cool.
Grease a 9″ Springform pan and press the sugar cookie dough evenly into it. Bake for 15 to 17 minutes or until lightly browned. Cool completely.
Spread the cream cheese frosting over the cooled cookie crust. Core and dice the apples into a bowl and add the seltzer water or soda; soak at least 3 minutes.
Drain the apples, pat dry, and scatter them over the frosting. Sprinkle the toasted pecans over the top and drizzle with caramel sauce.
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