Print Recipe

Candy Apple Cookies

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  • 1/2 cup unsalted butter, softened
  • 1/3 cup firmly packed brown sugar
  • Pinch salt
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 30 light caramel candies
  • 1 (5 ounce) can evaporated milk
  • 1 cup finely chopped, toasted walnuts


  1. In a large mixing bowl, cream butter; gradually add brown sugar and beat until light. Add salt and vanilla extract and beat until thoroughly blended. By hand, gradually add flour, stirring until well-mixed.
  2. Divide dough into 32 pieces, roll each piece between palms to form a ball. Place them about 2 inches apart on ungreased baking sheets.
  3. Chill for 30 minutes.
  4. Heat oven to 350 degrees F.
  5. Bake cookies until lightly browned (12 to 15 minutes).
  6. Remove from oven; while cookies are still hot, insert a wooden pick in the top of each. Cool on wire racks.
  7. In the top of a double boiler over simmering water, combine caramels and evaporated milk. Cook, stirring, until mixture is smooth.
  8. Place walnuts in a shallow bowl.
  9. Dip cooled cookies into warm caramel, letting excess drip off.
  10. Roll the cookies in walnuts and set in miniature muffin papers.

Makes 32 cookies.