All of us love a sweet apple, nevertheless it wanted to be improved. Enter the Caramel Apple Skillet Cookie. The buttery cookie base incorporates recent apple and caramel bits, nevertheless it’s the caramel apple topping that takes it from easy to spectacular.
Caramel Apple Skillet Cookie
Makes 1 cookie (10 inches)
- 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 massive eggs (100 grams), room temperature
- 3 mugs (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 mugs (200 grams) ¼ inch peeled and chopped Honeycrisp or Gala apple (about 1 medium apple)
- 1 cup (145 grams) caramel items
- Apple and caramel topping (recipe follows)
- Vanilla ice cream, to serve
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Preheat the oven to 350°F (180°C). Spray a 10-inch forged iron skillet with baking spray and flour.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, granulated sugar, and vanilla on medium velocity till fluffy, 3 to 4 minutes, stopping to scrape down the edges of the bowl. . Add the eggs, separately, beating nicely after every addition.
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In a medium bowl, whisk collectively the flour, cinnamon, baking powder, baking soda, and salt. With the mixer on low velocity, regularly add the flour combination to the butter combination, beating till nearly fully mixed. Add the chopped apple and caramel. Unfold batter in ready pan.
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Bake till a picket choose inserted into the middle comes out with a number of moist crumbs, about 1 hour, overlaying loosely with aluminum foil over the past 10 minutes of baking to forestall extreme browning. Let cool for five minutes. Prime with caramel apple topping; serve sizzling with ice cream. Refrigerate in an hermetic container for as much as 2 days.
Apple and caramel topping
Makes roughly 2 cups
- 2 mugs (250 grams) ¼ inch peeled and chopped Honeycrisp or Gala apple (about 1 massive 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. Add the lemon juice and vanilla.
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In a medium saucepan, soften butter over medium-high warmth. Prepare dinner till frivolously browned, about 3 minutes. Cut 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 the cornstarch and the remaining 2 tablespoons (30 grams) water. Slowly add cornstarch combination to apple combination, stirring always. Return combination to a boil and cook dinner, stirring incessantly, till thickened and translucent and apples are tender, about 4 minutes. Hold heat till prepared to make use of.
