Caramel in-the-Middle Apple Cookies
about 2 dozen cookies
- 1 1/4 cups Domino® Granulated Sugar
- 2 teaspoons apple pie spice
- 3/4 cup (1 1/2 sticks) butter or margarine, softened
- 1 egg
- 3/4 cup dried apple pieces, finely chopped
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup caramel or butterscotch ice cream topping
- 1/2 cup salted peanuts, chopped
Preheat oven to 350°F. Grease a 9x13x2-inch baking pan.
Combine sugar and apple pie spice in large bowl. Set aside 3 tablespoons for topping. Add butter to sugar mixture; beat until light and fluffy. Add egg, apple pieces and vanilla; mix well.
Stir together flour, baking powder and salt in small bowl; gradually add to sugar mixture; beat until well mixed. Set aside 1 cup dough mixture. Press remaining dough mixture onto bottom of prepared pan.
Bake 12 minutes. Drizzle caramel evenly over top. Dot with remaining dough. Sprinkle with peanuts and reserved sugar mixture.
Bake 18 to 20 minutes longer, or until top is golden brown. Cool completely on wire rack.
Cut into 12 squares; cut each square diagonally to make 2 triangles.
Featured by Mary Hawkes of Prescott, Arizona.
Cinnamon may be substituted for apple pie spice.