All of us love a caramel apple, but it surely was due for an improve. Enter the Caramel Apple Skillet Cookie. The buttery cookie base incorporates recent apple and toffee bits, but it surely’s the Caramel Apple Topping that takes it from easy to showstopping.
Caramel Apple Skillet Cookie
Makes 1 (10-inch) cookie
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (220 grams) firmly packed darkish brown sugar*
- ½ cup (100 grams) granulated sugar
- 1 teaspoon (4 grams) vanilla extract
- 2 giant eggs (100 grams), room temperature
- 3 cups (375 grams) all-purpose flour
- 2 teaspoons (4 grams) floor cinnamon
- 1¼ teaspoons (6.25 grams) baking powder
- ½ teaspoon (2.5 grams) baking soda
- ½ teaspoon (1.5 grams) kosher salt
- 1¾ cups (200 grams) ¼-inch-chopped peeled Honeycrisp or Gala apple (about 1 medium apple)
- 1 cup (145 grams) toffee bits
- Caramel Apple Topping (recipe follows)
- Vanilla ice cream, to serve
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Preheat oven to 350°F (180°C). Spray a 10-inch cast-iron skillet with baking spray with flour.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, granulated sugar, and vanilla at medium pace till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one after the other, beating effectively after every addition.
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In a medium bowl, whisk collectively flour, cinnamon, baking powder, baking soda, and salt. With mixer on low pace, regularly add flour combination to butter combination, beating till nearly absolutely mixed. Fold in chopped apple and toffee. Unfold dough in ready skillet.
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Bake till a picket decide inserted in middle comes out with just a few moist crumbs, about 1 hour, loosely masking with foil throughout last 10 minutes of baking to stop extra browning. Let cool for five minutes. High with Caramel Apple Topping; serve heat with ice cream. Refrigerate in an hermetic container for as much as 2 days.
Caramel Apple Topping
Makes about 2 cups
- 2 cups (250 grams) ¼-inch-chopped peeled Honeycrisp or Gala apple (about 1 giant apple)
- ½ cup (110 grams) firmly packed darkish brown sugar
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) floor cinnamon
- ¼ teaspoon floor nutmeg
- 2 teaspoons (10 grams) recent lemon juice
- ½ teaspoon (2 grams) vanilla extract
- 3 tablespoons (42 grams) unsalted butter
- 4 tablespoons (60 grams) water, divided
- 2 teaspoons (6 grams) cornstarch
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In a medium bowl, stir collectively apple, brown sugar, salt, cinnamon, and nutmeg till mixed. Stir in lemon juice and vanilla.
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In a medium saucepan, soften butter over medium-high warmth. Cook dinner till evenly browned, about 3 minutes. Scale back warmth to medium; add apple combination and a couple of tablespoons (30 grams) water, stirring till mixed. Carry to a boil.
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In a small bowl, whisk collectively cornstarch and remaining 2 tablespoons (30 grams) water. Slowly add cornstarch combination to apple combination, stirring continuously. Return combination to a boil, and cook dinner, stirring ceaselessly, till thickened and translucent and apples are tender, about 4 minutes. Hold heat till prepared to make use of.
