Caramel Apple Sourdough Cookies

These Caramel Apple Sourdough Cookies are soft, chewy, and packed with freeze-dried apples, warm cinnamon, and a gooey caramel center. They’re an easy fall dessert and a delicious way to use up your sourdough discard.

Course Dessert

Cuisine American

Prep Time 2 30

Cook Time 10

Total Time 2 40

Servings cookies

Calories 117kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

2 ½ cups (300 grams) bread flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's brand or table salt
1 cup (227 grams, 2 sticks) unsalted butter softened
¾ cup (150 grams) brown sugar packed
¾ cup (150 grams) granulated sugar
2 large eggs room temperature
⅓ cup (75 grams) sourdough starter discard room temperature
1 tablespoon vanilla extract
2 cups (80 grams) freeze-dried apple crushed
42 pieces (½-inch each) baking caramel

Instructions

In a medium bowl, whisk together the bread flour, cinnamon, baking soda, and kosher salt. Set aside.
2 ½ cups (300 grams) bread flour, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
In a large bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar until smooth and creamy. Add the eggs and beat until light and fluffy. Mix in the sourdough discard and vanilla until well combined.
1 cup (227 grams, 2 sticks) unsalted butter, ¾ cup (150 grams) brown sugar, ¾ cup (150 grams) granulated sugar, 2 large eggs, ⅓ cup (75 grams) sourdough starter discard, 1 tablespoon vanilla extract
Add the dry ingredients to the wet ingredients and mix just until no dry flour remains. Gently fold in the crushed freeze-dried apples until evenly distributed. Cover the bowl and refrigerate the dough for at least 2 hours, or up to 2 days.
2 cups (80 grams) freeze-dried apple

Chilling the dough helps stop it from spreading too much while baking.

When you're ready to bake, preheat the oven to 350°F and line a rimmed baking sheet with parchment paper. Scoop the dough into tablespoon-sized portions and roll each portion into a ball. Place the dough balls on the prepared baking sheet, leaving about 2 inches between each cookie.
42 pieces (½-inch each) baking caramel
Press one piece of caramel into the center of each dough ball, then gently pinch the dough around the caramel to partially cover it. It's okay if the caramel isn't completely covered. If the dough balls feel too warm at this point, place them in the freezer for 10–15 minutes before baking.
Bake for 9-11 minutes, or until the edges are just starting to turn golden brown and the centers are set but still look slightly underbaked.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 6 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.