As the cool autumn air arrives and the leaves start to change color, it’s the perfect time to enjoy a warm, homemade treat that feels like fall. Meet Caramel Apple Cookies—a delicious mix of sweet caramel and spiced apples in a soft, chewy cookie. Imagine biting into a cookie that tastes like apple pie with a touch of rich, salted caramel. These cookies are a favorite for the fall season, bringing together the best flavors of autumn.
In this recipe, we start with a simple brown sugar cookie dough and add chunks of cinnamon-spiced apples and a drizzle of homemade salted caramel sauce. Each bite is a perfect mix of chewy and sweet, buttery goodness. These cookies are great for sharing with friends, or enjoying with a cup of tea. Caramel Apple Cookies are sure to become a favorite in your fall baking collection.
Ingredients
Apple Mixture:
- Diced peeled firm tart apples
- Packed dark brown sugar
- Ground cinnamon
Cookie Dough:
- Unsalted butter, softened
- Packed dark brown sugar
- Granulated sugar
- Pure vanilla extract
- Large egg, at room temperature
- All-purpose flour
- Baking soda
- Salt
How to Make Apple Mixture
Making apple mixture is very easy. Only in three simple steps will the apple mixture be ready.
- Peel the apple and dice it into chunks about ¼ inch to ½ inch in size.
- The second step is to cook the apples with cinnamon and sugar in a frying pan for about 5 minutes. Make sure the apples soften but remain firm in the center.
- The final and simplest step is to pour the apple mixture into a bowl and let it cool completely.
How to Make Cookie Dough
1. Make the Apple Mixture
Start by peeling the apples to remove the tough outer skin.
Dice the peeled apples into small, uniform chunks, approximately ¼ to ½ inch in size. Uniformity ensures even cooking and consistent texture in the cookies.
Heat a frying pan over medium heat. Add the diced apples, a few tablespoons of dark brown sugar, and a sprinkle of ground cinnamon.
Stir the mixture gently, allowing the sugar to melt and coat the apples evenly. Cook for about 5 minutes, stirring occasionally.
Ensure the apples soften slightly but retain a firm center. This prevents the cookies from becoming too wet.
Transfer the cooked apple mixture to a bowl and let it cool completely. Cooling ensures the apples don’t melt the butter when mixed into the cookie dough.
2. Make the Cookie Dough
In a large mixing bowl, combine softened unsalted butter, packed dark brown sugar, and granulated sugar.
Using a hand mixer or stand mixer, beat on medium speed for about 2 minutes. The mixture should be smooth, well-combined, and slightly fluffy. Avoid overmixing, as this can incorporate too much air.
Crack in the egg and pour in the vanilla extract.
Beat on medium speed until fully incorporated. Scrape down the sides of the bowl to ensure everything is mixed evenly.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the baking soda is evenly distributed and prevents lumps.
Gradually add the dry mixture to the butter mixture, folding gently with a spatula until just combined. Be careful not to overmix, as this can result in tough cookies.
Divide the cooled apple mixture into two portions.
Gently fold the first half into the cookie dough using a spatula. Repeat with the remaining apples, ensuring they are evenly distributed without overmixing. Overmixing could release too much moisture from the apples, making the dough overly soft.
3. Prepare the Cookies
If the dough feels too soft or sticky, refrigerate it for 15-30 minutes. Chilling firms up the butter, making the dough easier to handle and ensuring the cookies don’t spread too much while baking.
While the dough chills, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
Use a spoon or cookie scoop to drop generous spoonfuls of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading during baking.
4. Bake the Cookies
Place the baking sheets in the preheated oven and bake for 12-16 minutes. The cookies are ready when the edges turn a golden brown while the centers remain slightly soft.
Rotate the baking sheets halfway through the baking time for even cooking.
Remove the baking sheets from the oven and let the cookies cool on the sheet for about 3 minutes. This allows them to firm up slightly.
Transfer the cookies to a wire cooling rack to cool completely. Cooling on a rack prevents soggy bottoms caused by trapped steam.
5. Add the Caramel Drizzle
Use store-bought caramel sauce for convenience, or make your own by melting caramel candies with a splash of milk or cream over low heat.
Once the cookies are completely cool, drizzle the caramel sauce over the top using a spoon or a small piping bag for precision. Allow the caramel to set for a few minutes before serving.
Top Tips
- Ensure butter is at room temperature for smooth mixing with sugar.
- Cook apples until slightly softened but still firm; avoid over-cooking to prevent them from becoming mushy.
- Cool and chill apples completely before mixing to avoid them smearing in the dough.
- Bake cookies until they are golden brown, as their moisture makes them hard to over-bake. Aim for a thorough bake to ensure the best texture.
How To Store Caramel Apple Cookies
Keep these cookies in an airtight container at room temperature for up to 2 days. If you’re in a warm climate, it’s best to refrigerate them due to their moisture content. They stay fresh longer in the fridge and taste delicious when chilled!
Serving and Storage
- Serve the cookies immediately for a delightful combination of soft cookie, tender apples, and sweet caramel.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- For longer storage, freeze the cookies (without caramel drizzle) for up to 2 months. Thaw at room temperature and drizzle with caramel before serving.
More Cookies
- Chocolate Chip Cookies
- Strawberry Protein Cookies
- Chocolate Covered Strawberry Cookies
- Gluten-Free Sugar-Free Chocolate Chip Cookies
- Strawberry Shortcake Sugar Cookies
- Butter Nut Cookies
- Strawberry Crunch Cookies
Caramel Apple Cookies
Ingredients
- 2 cups 200g diced peeled firm tart apples
- 2 tablespoons 30g packed dark brown sugar
- ¼ teaspoon ground cinnamon
Cookie dough:
- ½ cup 113g unsalted butter softened
- ½ cup 110g packed dark brown sugar
- ¼ cup 50g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- 1 large egg at room temperature
- 1 ⅓ cups 190g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
Apple Mixture
- Making apple mixture is very easy. Only in three simple steps will the apple mixture be ready.
- Peel the apple and dice it into chunks about ¼ inch to ½ inch in size.
- The second step is to cook the apples with cinnamon and sugar in a frying pan for about 5 minutes. Make sure the apples soften but remain firm in the center.
- The final and simplest step is to pour the apple mixture into a bowl and let it cool completely.
Cookie Dough
- Mix the butter and sugars. In a large bowl, beat the butter with both sugars on medium speed for 2 minutes until the mixture is smooth and well combined, but not yet pale and fluffy.
- Add the egg and vanilla extract, mixing until fully combined. Scrape down the sides of the bowl as necessary.
- In a medium bowl, whisk together the flour, baking soda, and salt until evenly mixed. Gradually add this to the butter mixture, folding in with a spatula until just combined.
Add the apple mixture
- Add half of the apples to the cookie dough and gently fold them using a spatula. Repeat with the remaining apples, being careful not to over-mix to avoid making the dough too wet.
- If your dough seems too soft, put the bowl in the refrigerator to chill while you preheat the oven. This step can be skipped if the dough is firm enough.
- Set your oven to 350°F and allow it to preheat. Prepare 2 large baking sheets by lining them with parchment paper.
- Use a medium spring-loaded ice cream scoop or two large spoons to drop mounds of dough onto the prepared baking sheets, making 12-15 cookies.
- If making 12 larger cookies, they will need closer to 16 minutes. Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely. Finish with a drizzle of salted caramel sauce and enjoy!