MEMBER LOGIN
MEMBER LOGIN

My Recipes

Salted Caramel Fudge & Apple Gooey Cookie Recipe

Move over Toffee Apples and make way for my Salted Caramel Fudge & Apple Cookies.

Are you looking for a treat for bonfire night? Or maybe you’ve tried my chocolate cookie recipe and want to try something else?

I created this recipe using the most delicious tasting salted caramel fudge from Hannah at Upper Oaks, and they are quick and simple to make, but be warned, if your house is anything like mine, I can’t see them lasting long! 

Salted Caramel Fudge & Apple Gooey Cookie Recipe

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes

Ingredients
  

  • 100 grams unsalted softened butter (block butter not spread)
  • 150 grams soft brown sugar
  • 190 grams self-raising flour
  • 1/2 tsp mixed spice
  • 5 dried apple slices chopped up into small chunks
  • 80 grams salted caramel fudge (I used Upper Oaks fudge) – chopped up into small cubes

Instructions
 

  • Preheat your oven to 160 degrees (fan oven)
  • Line 2 baking trays with baking parchment
  • In a mixing bowl beat the softened butter until paler in colour, then add in the soft brown sugar and mix until thoroughly combined. In another bowl, lightly beat the egg with a fork.
  • Gradually add the beaten egg to the sugar and butter mixture, beating well each time until you have used up all the egg.
  • Sieve the flour and mixed spice into the mixture and mix until thoroughly combined.
  • Add in the chopped apple pieces and mix. Lastly add in the cubed fudge and mix until thoroughly combined.
  • This mixture is really sticky so to get it into balls for the cookies I used disposable gloves, you can use rubber gloves or 2 desert spoons. 
  • You should make at least 10 cookies, each cookie dough ball weighed approximately 50g when I made them.
  • When you have a ball of cookie dough, place it onto the baking parchment.
  • These cookies really spread so make sure you leave lots of space between each cookie.
  • Bake in the oven for approximately 15 minutes (I turn the tray around at the 10-minute stage, so they bake more evenly – so the front now faces the back of the oven). They will be golden brown around the outside.
  • Remove the trays from the oven and place on a cooling rack.
  • Leave the cookies on the trays to cool for around 15 minutes as they will be too soft to handle straight away.

Notes

Store in an airtight container for up to 3 days.

If you make this please let me know what you think!

Happy Baking, Caroline xxx 

Move over Toffee Apples and make way for my Salted Caramel Fudge & Apple Cookies.

Are you looking for a treat for bonfire night? Or maybe you’ve tried my chocolate cookie recipe and want to try something else?

I created this recipe using the most delicious tasting salted caramel fudge from Hannah at Upper Oaks, and they are quick and simple to make, but be warned, if your house is anything like mine, I can’t see them lasting long! 

Salted Caramel Fudge & Apple Gooey Cookie Recipe

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes

Ingredients
  

  • 100 grams unsalted softened butter (block butter not spread)
  • 150 grams soft brown sugar
  • 190 grams self-raising flour
  • 1/2 tsp mixed spice
  • 5 dried apple slices chopped up into small chunks
  • 80 grams salted caramel fudge (I used Upper Oaks fudge) – chopped up into small cubes

Instructions
 

  • Preheat your oven to 160 degrees (fan oven)
  • Line 2 baking trays with baking parchment
  • In a mixing bowl beat the softened butter until paler in colour, then add in the soft brown sugar and mix until thoroughly combined. In another bowl, lightly beat the egg with a fork.
  • Gradually add the beaten egg to the sugar and butter mixture, beating well each time until you have used up all the egg.
  • Sieve the flour and mixed spice into the mixture and mix until thoroughly combined.
  • Add in the chopped apple pieces and mix. Lastly add in the cubed fudge and mix until thoroughly combined.
  • This mixture is really sticky so to get it into balls for the cookies I used disposable gloves, you can use rubber gloves or 2 desert spoons. 
  • You should make at least 10 cookies, each cookie dough ball weighed approximately 50g when I made them.
  • When you have a ball of cookie dough, place it onto the baking parchment.
  • These cookies really spread so make sure you leave lots of space between each cookie.
  • Bake in the oven for approximately 15 minutes (I turn the tray around at the 10-minute stage, so they bake more evenly – so the front now faces the back of the oven). They will be golden brown around the outside.
  • Remove the trays from the oven and place on a cooling rack.
  • Leave the cookies on the trays to cool for around 15 minutes as they will be too soft to handle straight away.

Notes

Store in an airtight container for up to 3 days.

If you make this please let me know what you think!

Happy Baking, Caroline xxx 

You might also like...

View all Recipes