Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. These spices add a warm, cozy flavor that pairs perfectly with the apples and caramel.
Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
Fold in caramel and apples: Gently fold in the caramel bits and chopped dried apples until they’re evenly distributed throughout the dough.
Shape the cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. This will give the cookies a perfect chewy texture.
Cool and prepare the drizzle: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. In a small microwave-safe bowl, combine the caramel sauce and heavy cream, then microwave on high for 20-30 seconds until smooth and pourable.
Drizzle with caramel: Drizzle the caramel over the cooled cookies and let it set for a few minutes before serving.
Notes
Chill the dough: If you have time, chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape and prevents them from spreading too much.
Use a cookie scoop: This ensures all your cookies are the same size, which helps them bake evenly.
Check your caramel bits: Make sure to use caramel bits that are designed for baking, as they hold up better in the oven than regular caramel candies.
Store properly: To keep your cookies fresh, store them in an airtight container at room temperature. If you want to enjoy them warm, a quick 5-second zap in the microwave does the trick.
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