Caramel Apple Cookies Recipe tastes like a caramel apple from the fair in soft, chewy cookie form, with crisp edges and gooey caramel pockets in every bite. It works perfectly for busy bakers who want a cozy fall dessert in about 35 minutes from start to finish. I tested these on my neighbors and had to hide a few for myself before the plate vanished.
Why Caramel Apple Cookies Recipe Is Worth It
These caramel apple cookies pack soft cinnamon dough, juicy apple bits, and melty caramel into one handheld treat. You get all the flavor of caramel apples without sticky faces, sore teeth, or wooden sticks.
The recipe uses simple pantry ingredients and one bowl for the dough, so cleanup stays easy. The cookies also freeze well, so you can stash a batch and pull them out whenever a craving hits.
“These taste like a bakery caramel apple in cookie form, and I ate three before they cooled. ★★★★★”
Ingredients You Need
Dry ingredients
- 2 1/4 cups all purpose flour
- Use a standard unbleached flour like King Arthur or Gold Medal.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- Optional: 1/8 teaspoon ground cloves for extra fall flavor
Wet ingredients
- 3/4 cup unsalted butter, softened to room temperature
- Use real butter, not margarine, for best flavor and texture.
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
Apple and caramel
- 1 heaping cup finely chopped apple
- Use a firm, tart apple like Granny Smith or Honeycrisp so it holds shape.
- Peel the apple so the skin does not make chewy bits in the cookies.
- 1 tablespoon lemon juice
- Toss with the apple to keep it bright and add a hint of tang.
- 1 1/4 cups soft caramel bits or chopped soft caramels
- Kraft caramel bits work great since they need no unwrapping.
- If you use wrapped caramels, chop them small so they melt evenly.
Optional mix ins
- 1/2 cup finely chopped toasted pecans or walnuts
- 1/4 cup quick oats for a slightly heartier texture
Pantry shortcuts and notes
- Use pre-cut caramel bits to save time and sticky fingers.
- Use pre-ground cinnamon and nutmeg from your spice rack, but check freshness so the flavor stays strong.
- Use pre-chopped apples from the produce section in a pinch, then dice them smaller.
Equipment list
- Large mixing bowl
- Medium bowl
- Hand mixer or stand mixer with paddle attachment
- Silicone spatula or wooden spoon
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
- Small cookie scoop or tablespoon
Quick Tips & substitutions
- Chill the dough 20 to 30 minutes so the cookies bake thick and chewy.
- Pat the chopped apples dry with a paper towel so they do not water down the dough.
- Keep most caramel bits tucked inside the dough to prevent too much caramel from leaking onto the pan.
- If caramel leaks, slide a spoon around the hot cookie edges right out of the oven to nudge them back into a circle.
- Swap half the all purpose flour with white whole wheat flour for a slightly nuttier flavor.
- Use salted butter and reduce the added salt to 1/2 teaspoon.
- Replace nutmeg and cloves with extra cinnamon if your spice cabinet runs low.
- Use dairy free butter sticks and dairy free soft caramels for a dairy free version.
- Use a silicone baking mat so any caramel that melts sticks less and cleans up easier.
How to Make Caramel Apple Cookies Recipe
Step 1: Prep the apples and pans
Preheat your oven to 350°F and line two baking sheets with parchment or silicone mats. Peel and finely chop the apple into very small cubes, about pea size. Toss the apple pieces with lemon juice, then blot them gently with a paper towel to remove excess moisture.
Step 2: Mix the dry ingredients
In a medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves if you use them. Break up any spice clumps so the flavor spreads evenly. Set this bowl aside while you mix the wet ingredients.
Step 3: Cream butter and sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a mixer for 2 to 3 minutes until the mixture looks light and fluffy. Scrape down the sides of the bowl so no butter chunks hide at the bottom. Add the egg, egg yolk, and vanilla, then beat again until the mixture looks smooth and glossy.
Step 4: Combine wet and dry
Add the dry ingredients to the wet mixture in two additions. Mix on low speed just until the flour disappears and the dough comes together. Scrape the bowl and finish folding with a spatula so you do not overmix and toughen the cookies.
Step 5: Fold in apples and caramel
Gently fold in the chopped apple and caramel bits with a spatula. If you use nuts or oats, fold them in now as well. Make sure the add ins spread evenly through the dough so every cookie gets some apple and caramel.
Step 6: Chill the dough
Cover the bowl and chill the dough in the fridge for 20 to 30 minutes. This short rest helps the flour hydrate and keeps the cookies from spreading too thin. Use this time to wash dishes or taste test a caramel, purely for quality control.
Step 7: Scoop and shape
Use a small cookie scoop or tablespoon to portion the dough into balls about 1 1/2 tablespoons each. Place them on the prepared baking sheets, leaving about 2 inches between cookies. Press any exposed caramel bits lightly into the top so they sit just under the surface.
Step 8: Bake
Bake one sheet at a time on the center rack for 10 to 12 minutes until the edges look set and lightly golden and the centers still look slightly soft. The cookies will firm up as they cool, so pull them before they look fully done. If any caramel spreads, use a spoon to gently nudge the edges back into a neat circle while the cookies stay hot.
Step 9: Cool
Let the cookies cool on the baking sheet for 5 minutes so they set. Transfer them to a cooling rack and cool them completely so the caramel sets and does not burn your mouth. Try not to eat the entire first tray while you wait, though I speak from experience and know that challenge.
Recipe Variations
- Gluten free: Use a 1 to 1 gluten free baking flour blend and chill the dough a full 30 minutes.
- Vegan: Use vegan butter sticks, a flax egg or commercial egg replacer, and dairy free soft caramels.
- Low sugar: Cut the granulated sugar to 1/4 cup and use a reduced sugar caramel or smaller amount of caramel bits.
- Nutty version: Add 1/2 cup chopped toasted pecans or walnuts for crunch and flavor.
- Extra spice: Increase cinnamon to 2 teaspoons and add a pinch of cardamom.
- Salted caramel: Sprinkle a tiny pinch of flaky sea salt on each cookie right after baking.
- Oatmeal style: Replace 1/2 cup flour with quick oats for a heartier cookie.
Ways to Serve
- Serve warm with a glass of cold milk or your favorite non dairy milk.
- Pack in lunchboxes as a fun fall dessert.
- Crumble over vanilla ice cream or cinnamon ice cream.
- Pair with hot apple cider or hot chocolate on a chilly evening.
- Stack a few cookies on a plate and drizzle with extra melted caramel for a dessert platter.
Storage Success
Store cooled caramel apple cookies in an airtight container at room temperature for up to 3 days. Place a piece of parchment between layers so any caramel does not glue the cookies together. For longer storage, freeze the baked cookies in a freezer bag for up to 2 months and thaw at room temperature. You can also freeze scooped dough balls and bake them straight from frozen, adding 1 to 2 minutes to the bake time.
Caramel Apple Cookies Recipe
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Peel and finely chop the apple into very small cubes, about pea-sized. Toss the chopped apple with the lemon juice, then gently blot with a paper towel to remove excess moisture.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if using). Set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer or stand mixer on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
- Add the egg, egg yolk, and vanilla to the butter mixture. Beat until smooth and glossy.
- Add the dry ingredients to the wet ingredients in two additions, mixing on low speed just until the flour is incorporated. Finish folding the dough together with a spatula, being careful not to overmix.
- Gently fold in the chopped apple and caramel bits. If using nuts or oats, fold them in now as well, distributing the add-ins evenly throughout the dough.
- Cover the bowl and chill the dough in the refrigerator for 20 to 30 minutes to help the cookies bake thick and chewy.
- Use a small cookie scoop or tablespoon to portion the dough into balls of about 1 1/2 tablespoons each. Place the dough balls on the prepared baking sheets, leaving about 2 inches between cookies. Press any exposed caramel pieces slightly into the tops so they sit just under the surface.
- Bake one sheet at a time on the center rack for 10 to 12 minutes, or until the edges are set and lightly golden and the centers still look slightly soft. If any caramel spreads on the pan, use a spoon to gently nudge the hot cookie edges back into a circle.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely so the caramel can set.
Notes
Approximate per cookie (1 of about 30): 150 calories; fat 7 g; saturated fat 4 g; carbohydrates 21 g; fiber 0.5 g; sugars 13 g; protein 2 g; sodium 140 mg. Values will vary based on exact ingredients, brands, and portion size.