Caramel Apple Thumbprints

There are lots of apple desserts coming your way, so be prepared! Eric and I even went to an apple orchard the other day. I'm still editing the pictures but I'll have the post up soon. I used, I think, five pounds of apples in four days.



I'm really trying to decide what my favorite apple is. At this point, I don't know. I love them all. Except for Red Delicious. I think Honeycrisp, Fuji and Gala are my current favorites. What are yours? I remember when Honeycrisp were hard to find and expensive. Now they're everywhere and affordable. I bought one the other day and it's the most beautiful apple ever.



Sorry for another cookie recipe this week - I can't help myself! Cookies are my thang. They're quick and easy to make and they last a while, too. I shipped Brandi's (the giveaway winner) chocolate chip cookies yesterday. I hope they'll be okay. I've never shipped baked goods before. Maybe I should start an online bakery... hmm.



Focus. The other day I kept thinking about peanut butter cookies and how much I wanted one. I thought a peanut butter-caramel-apple cookie sounded good... tiny Caramel Apple Thumbprints.



These are peanut butter cookies topped with an apple slice, a spiced salted caramel, and toasted pecans. They're goooood, too. They don't last long though, so eat them while you can.

Apple "picking" post coming soon...


Caramel Apple Thumbprints
Printable Recipe

1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup creamy peanut butter
2 tablespoons unsalted butter, softened
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 small apple, sliced into pieces to fit cookies
15 caramels, unwrapped
1 tablespoon milk or cream
1/4 teaspoon ground pumpkin pie spice
1/8 teaspoon salt
1/4 cup finely chopped pecans

Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.

In a medium mixing bowl, sift together flour, baking soda, baking powder and salt. In a large mixing bowl, using a mixer on medium-high speed, beat peanut butter, butter, brown sugar, egg and vanilla, for 3-4 minutes or until well combined, creamy, and aerated. Reduce mixer speed to low and beat in flour mixture until just combined.

Roll dough into 24 equal sized balls and place on cookie sheets; press an apple slice into each cookie and flatten. Bake 12 minutes or until well risen and light golden brown. Transfer cookies to wire racks to cool completely.

To make the caramel sauce, stir together caramels and milk in a small bowl. Microwave for 1-2 minutes, stirring occasionally, until caramels are melted; stir in pumpkin pie spice, salt and pecans until combined. Evenly drizzle caramel sauce over the tops of cookies.

Makes 2 dozen cookies