Ingredients

2 pt. apple cider

1 cup (215 g) packed light brown sugar

3/4 cup heavy cream

5 tbsp. unsalted butter

1/4 tsp. kosher salt

1/4 tsp. ground cinnamon

2 1/2 cups potato sticks

1 cup (2 sticks) cold unsalted butter, cut into 1/4″ cubes

1/2 cup (100 g) granulated sugar

1/2 cup (65 g) powdered sugar

1 tsp. kosher salt

1 1/2 tsp. vanilla extract

2 1/4 oz. (270 g) all-purpose flour, plus more for dusting

Instructions

Step 1: To make the apple caramel, bring the apple cider to a boil in a medium saucepan over medium-high heat. Stir frequently and cook until the cider is reduced and syrupy, about 15 to 20 minutes, yielding about 1/3 cup.

Step 2: Lower heat to low, then add the brown sugar, heavy cream, 5 tablespoons butter, and 1/4 teaspoon kosher salt. Whisk thoroughly to combine, then increase heat to medium-high. Cook the mixture, stirring occasionally, until the caramel thickens and darkens, about 6 to 8 minutes. Stir in the ground cinnamon, remove from heat, and let cool. The caramel will thicken as it cools.

Step 3: Preheat your oven to 350°F (175°C). Spread the potato sticks on a parchment-lined baking sheet and bake for 5 to 6 minutes until they darken and turn golden brown. Allow them to cool completely.

Step 4: In the bowl of a stand mixer fitted with a whisk attachment, beat the cold butter cubes, granulated sugar, powdered sugar, and 1 teaspoon kosher salt on medium speed until a paste forms. Mix in the vanilla extract until incorporated.

Step 5: Add the all-purpose flour and mix on low speed, scraping down the bowl as needed, until a dough just forms. Crush enough of the baked potato sticks to measure 1 cup crushed, then mix them into the dough. The dough should be crumbly but able to hold together when pressed.

Step 6: Turn the dough onto a lightly floured surface, shape it into a log about 2 inches in diameter, wrap it in plastic wrap, and refrigerate for about 1 hour until firm.

Step 7: Slice the chilled dough log into rounds about 1/4 inch thick. Arrange the rounds on two parchment-lined baking sheets, spacing them about 2 inches apart.

Step 8: Bake the cookies until the edges are golden brown, about 12 to 14 minutes. Let the cookies cool completely on a wire rack.

Step 9: Warm the apple caramel slightly so it is pourable. Working one cookie at a time, dip each cookie into the caramel, then top with remaining potato sticks. Drizzle a little more caramel on top and let the caramel set for about 10 minutes before serving.

Tips & Variations

For a crispier texture, bake the potato sticks until evenly golden but watch carefully to avoid burning.

You can prepare the caramel up to three weeks in advance. Store it in an airtight container in the refrigerator and reheat gently before using.

Swap the apple cider with pear cider for a different fruity twist in the caramel.

FAQs

Can I use regular potato chips instead of potato sticks?

Potato sticks provide a thin, crisp texture that works best for this recipe. Regular potato chips may be too thick or oily, affecting the dough consistency and final texture.

How do I know when the apple caramel is ready?

The caramel should be thick, syrupy, and a darker rich brown color. It will thicken further as it cools. If unsure, you can test by dripping a small amount on a plate—it should hold its shape but still be pourable.