If your sweet tooth dreams ever featured an autumn stroll through an apple orchard—this recipe is about to make them come true. Caramel Apple Cookies capture everything wonderful about fall in a single chewy, golden-topped bite: crisp apples, swirls of buttery caramel, and a hint of cinnamon warmth. They’re a little bit nostalgic, a little bit new, and absolutely perfect for gatherings or cozy afternoons at home with a cup of something warm. Each bite brings a blissful combination of fresh fruit, gooey caramel pockets, and that classic homemade cookie comfort. You’re about to discover why these will become your new favorite treat for celebrating the sweetest side of autumn.
Ingredients You’ll Need
Simplicity is the secret to unforgettable cookies, and each ingredient in this recipe brings its own sort of magic—structure, flavor, or that perfect chewy texture. Here’s what you’ll need and why it matters:
- All-purpose flour: The foundation of our cookies, it gives them their tender yet sturdy crumb so they hold the apples and caramels without falling apart.
- Baking soda: Adds just the right lift, making the cookies fluffy but not cakey.
- Salt: The unsung hero—it sharpens the sweetness and can’t be skipped!
- Ground cinnamon: Lends a warm, fragrant note that instantly says “fall.”
- Unsalted butter (softened): Brings rich flavor and that classic soft-and-chewy cookie texture.
- Granulated sugar: Gives structure, sweetness, and helps the cookies brown beautifully.
- Brown sugar (packed): Adds moisture and a caramel-like depth for extra chewiness.
- Large egg: Provides binding so all the deliciousness holds together.
- Vanilla extract: Rounds out the flavors with a hint of cozy sweetness.
- Peeled and finely diced apples (such as Granny Smith): Choose firm apples so you get lovely bites of juicy fruit in every cookie.
- Soft caramel bits or chopped soft caramels: These melt into gooey pools of caramel—don’t use hard caramels for best results.
- Milk: Helps make the optional caramel drizzle creamy and easy to work with.
How to Make Caramel Apple Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C), giving it enough time to come up to temperature. Line two baking sheets with parchment paper to prevent the cookies from sticking and keep clean-up simple. This little step makes all the difference when you’re ready to slide the cookies off—no torn bottoms, just perfectly intact Caramel Apple Cookies.
Step 2: Whisk Your Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon. This helps distribute the leavening agent and spices evenly, so every single cookie has that signature fluffy texture and lovely hint of cinnamon spice.
Step 3: Cream the Butter and Sugars
Grab a large mixing bowl and beat the softened butter with both the granulated sugar and brown sugar until it looks light and creamy—about 2–3 minutes. This step infuses air into your dough, making the cookies tender. Trust me, thorough creaming is the secret to bakery-shop level cookies!
Step 4: Mix in the Egg and Vanilla
Add in the egg and vanilla extract to the creamed butter mixture. Beat until everything is smooth and fully combined. The egg is what binds all the magic together and gives your cookies their tender bite.
Step 5: Combine Wet and Dry Ingredients
Gradually add the whisked dry ingredients into the creamed mixture, mixing just until you don’t see any more streaks of flour. Don’t overmix! The less you mix, the more tender your Caramel Apple Cookies will be.
Step 6: Fold in Apples and Caramel Bits
Now for the fun part: gently fold in the diced apples and soft caramel bits. Your dough will be studded with apple chunks and gooey caramel in every scoop—a preview of what’s to come!
Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 10–12 minutes, just until the edges turn golden and the centers look set. Avoid overbaking for that dreamy, chewy result.
Step 8: Cool, Drizzle, and Enjoy
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack. If you’re feeling fancy, warm together some extra caramel and milk, then drizzle over the tops for a glossy, bakery-style finish. Each Caramel Apple Cookie will look as amazing as it tastes!
How to Serve Caramel Apple Cookies
Garnishes
For a beautiful presentation (and even more flavor), a finishing drizzle of melted caramel mixed with just a splash of milk is a winner. If you want extra flair, a light sprinkle of flaky sea salt makes the caramel shine and adds a touch of sophistication to these homey treats.
Side Dishes
Caramel Apple Cookies are perfection on their own, but they pair wonderfully with a mug of hot cider, a latte, or a big scoop of vanilla ice cream if you’re turning dessert up a notch. They’re also right at home in a platter of other autumn treats—think spiced nuts or a small bowl of crisp apple slices on the side.
Creative Ways to Present
Stack these cookies in a rustic tin or tie them with a ribbon in a clear bag for the ultimate edible gift. Layer them on a cake stand for a dessert centerpiece, or serve them warm in a napkin-lined basket at your next fall get-together. You could even crumble them over yogurt or oatmeal for an indulgent breakfast twist!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Caramel Apple Cookies in an airtight container at room temperature—they’ll stay soft and chewy for up to three days. Place a slice of bread in the container if you want them to hold onto their softness even longer.
Freezing
Make a batch ahead and freeze either the unbaked dough (pre-portioned on a baking sheet, then stored in freezer bags) or the baked cookies—just let them cool fully first. Frozen cookies will keep well for up to two months and defrost quickly at room temperature.
Reheating
For that just-baked magic, pop a cookie in the microwave for 10–15 seconds, just until the caramel goes gooey again. If you’re reheating several, arrange them on a baking sheet and warm in a 300°F (150°C) oven for about 5 minutes. They’ll taste as if they just cooled on the rack!
FAQs
Can I use a different kind of apple?
Absolutely! While Granny Smith apples are ideal for their tart flavor and firm texture, any firm apple will work—Honeycrisp, Braeburn, or Fuji are wonderful alternatives. Just avoid softer varieties like Red Delicious, which can turn mushy during baking.
What can I use if I can’t find caramel bits?
If caramel bits aren’t available, chop up soft, chewy caramels into small pieces. They’ll melt perfectly into the cookies and create those delicious caramel pockets. Avoid hard or brittle caramels—they won’t give you the same gooey results.
How do I prevent the cookies from spreading too much?
If your dough seems a bit sticky, chill it for about 30 minutes before baking. This helps the butter firm up and keeps the cookies plump instead of flat, so each Caramel Apple Cookie has that dreamy chewy middle.
Can these be made gluten-free?
Yes! Swap the all-purpose flour for your favorite gluten-free baking blend (use one that contains xanthan gum for structure). Just make sure to measure carefully and avoid overmixing for the best results.
What’s the best way to store Caramel Apple Cookies so they stay soft?
Storing the cookies in an airtight container at room temperature with a slice of sandwich bread works beautifully—the bread’s moisture will keep your Caramel Apple Cookies irresistibly tender for days.
Final Thoughts
Whenever I bake a batch of Caramel Apple Cookies, I know I’m in for big smiles and plenty of requests for the recipe—they never last long! I hope you’ll give them a try and let the sweet, buttery, apple-caramel aroma fill your kitchen. Don’t be surprised if they become your most-requested cookie, too!
Print
Caramel Apple Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Caramel Apple Cookies are a delicious treat perfect for the fall season. Packed with diced apples and gooey caramel bits, these chewy cookies are a delightful blend of sweet and tart flavors.
Ingredients
Dry Ingredients:
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups peeled and finely diced apples (such as Granny Smith)
- ¾ cup soft caramel bits or chopped soft caramels
- 2 tbsp milk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the egg and vanilla extract until combined.
- Combine and fold: Gradually mix in the dry ingredients until just combined. Fold in the diced apples and caramel bits.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10–12 minutes or until golden.
- Cool and serve: Let the cookies cool on the baking sheet before transferring to a wire rack. Optionally, drizzle with melted caramel for decoration.
Notes
- For best results, use firm apples like Granny Smith that hold their shape during baking.
- Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 11g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
