After a week filled with candy bark, I’m trading in the no-bake run for some oven time in a Caramel Apple dessert turned cookie. The base of this cookie is soft and chewy, with a crisp edge. To give it the caramel apple profile, you’ll find toffee bits and diced raw apples in between the crumb. Adding to that are roasted salted almonds chopped and folded in for a sweet and salty combo and for added crunch.
This started out as an apple pie cookie, but the strueusel proved to be too sweet for the cookie. I removed the streusel but kept everything else intact. In doing so, the cookie resembled a caramel apple more than a apple pie.
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