Creamy caramel meets crisp-tart apple in a warm, comforting cookie that tastes like fall in every bite. These Caramel Apple Cookies are soft in the center with slightly golden edges, dotted with tender apple pieces and pockets of melted caramel that make them impossible to resist. Fun fact: caramel was originally developed as a way to preserve milk and sugar — so you’re enjoying a little culinary ingenuity in each bite.
This recipe is special because it’s simple, quick to prepare, and perfect for family baking sessions. If you enjoy easy fruit-forward treats, try pairing the flavors with other apple recipes like this Air-Fried Apple Wedges for a themed dessert spread: https://recipesfiber.com/air-fried-apple-wedges-with-caramel-whipped-cream-dipping-sauce/. Compared to a classic apple pie, these cookies take far less time but deliver the same cozy, nostalgic flavors. Grab your mixing bowl — you’ll be excited to bake a batch.
What is Caramel Apple Cookies?
What exactly is a Caramel Apple Cookie — is it a cookie, a mini apple pie, or a candy-coated hug? Think of it as a delicious hybrid: a soft cookie base studded with chopped tart apples and melty caramel bits that create small caramel rivers when baked. Who named it? Maybe someone who couldn’t decide between caramel apples at the fair and grandma’s drop cookies. After all, “the way to a man’s heart is through his stomach.” Who wouldn’t want to test that theory with warm cookie dough? Give them a try and see which part of your heart they win over.
Why You’ll Love This:
- Flavor highlight: The marriage of bright tart apples and buttery, sweet caramel creates a balanced, multidimensional taste — crisp apple texture plus soft, chewy cookie with caramel pockets.
- Cost-saving: Store-bought caramel apple treats can be pricey. Making these at home uses pantry staples and a single fresh apple, saving money while yielding far more treats.
- Standout ingredients: A teaspoon of vanilla and an optional dusting of cinnamon lift the aroma and flavor, while chopped tart apples provide natural juiciness that keeps the cookie from being cloying.
If you like layered apple desserts, you’ll also enjoy this Apple Cream Cheese Bundt Cake with caramel pecan topping for a showstopping variation: https://recipesfiber.com/apple-cream-cheese-bundt-cake-with-caramel-pecan-topping/. Ready to bake? These cookies are an easy, crowd-pleasing way to bring those flavors to your kitchen.
How to Make:
Quick Overview
This recipe comes together quickly with straightforward steps: cream the butter and sugars, add eggs and vanilla, fold in dry ingredients, then mix in apples and caramel bits. Expect a soft center with slightly crisp edges and pockets of melty caramel throughout. Prep takes about 15 minutes and baking takes about 12 to 15 minutes per batch, so you can have warm cookies in under 30 minutes from start to finish.
Ingredients
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped peeled tart apples (such as Granny Smith), drained of excess juice
1 cup caramel bits or chopped soft caramel candies
1 teaspoon ground cinnamon (optional)
Directions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter with granulated sugar and light brown sugar until light and fluffy, about 2 to 3 minutes with a hand mixer or 4 to 5 minutes by hand.
- Beat in the eggs one at a time, ensuring each is fully incorporated, then mix in the vanilla extract. Scrape down the bowl to keep everything even.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon if using.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep cookies tender.
- Gently fold in the chopped apples and caramel bits, ensuring they are evenly distributed throughout the dough. If the apples are very juicy, squeeze out a little excess liquid before adding.
- Scoop cookie dough onto the prepared baking sheets about 2 inches apart, forming rounds with your hands or a spoon. Use a rounded tablespoon or small ice cream scoop for even cookies.
- Bake for 12 to 15 minutes or until the edges are golden and the centers are set but still soft. Rotate the pans halfway through baking if your oven has hot spots.
- Remove from oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Serve and enjoy these delicious caramel apple cookies with a glass of milk or your favorite beverage.
What to Serve With:
- Cold milk or warm spiced chai — both complement the caramel richness.
- Vanilla ice cream for an indulgent cookie ice cream sandwich.
- A simple green salad with vinaigrette if serving as part of a dessert buffet to balance sweetness.
- Hot apple cider or coffee for cozy gatherings.
Top Tips for Perfecting:
- Ingredient substitutions: Use unsalted butter for better control of salt; if using salted butter, omit or reduce added salt. For a lower-sugar option, swap half the granulated sugar for coconut sugar.
- Timing: Don’t overbake. Remove cookies when centers are set but still soft — they continue to cook slightly on the hot sheet.
- Flavor enhancements: Fold in a handful of chopped pecans or walnuts for crunch, or add a pinch of nutmeg for extra warmth.
- Common mistakes to avoid: Adding too-wet apple pieces can make dough soggy; pat apples dry. Overmixing the dough leads to tough cookies.
- Caramel tips: If using soft caramel candies, chill slightly before chopping to prevent sticking. Caramel bits designed for baking stay firmer and are easiest to work with.
Storing and Reheating Tips:
- Refrigeration: Store cookies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate for up to 5 days.
- Freezing: Freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature for 30 minutes before serving.
- Best reheating: Warm cookies in a 300°F oven for 5 to 7 minutes or microwave a single cookie for 10 to 15 seconds to revive that just-baked softness and melty caramel.
FAQs
Can I use a different type of apple?
Yes. Tart apples like Granny Smith hold their shape well and offer a nice contrast to the caramel, but Fuji or Honeycrisp work if you prefer a sweeter bite.
What if my dough is too sticky to scoop?
Chill the dough for 20 to 30 minutes to firm it up. This also helps cookies keep their shape during baking.
Can I make the dough ahead of time?
Absolutely. Make the dough, wrap it tightly, and refrigerate for up to 24 hours. You can also freeze dough balls for up to 3 months and bake from frozen (add a couple of extra minutes to bake time).
Are caramel bits necessary?
They add the signature caramel pockets, but you can substitute chopped soft caramels or skip them and add a drizzle of caramel sauce after baking.
How do I keep the apples from making the cookies soggy?
Finely chop apples and pat them dry with a paper towel to remove excess moisture. Using tart apples also reduces added sweetness and moisture.
Conclusion
These Caramel Apple Cookies are a quick, cozy treat that brings together juicy apples and buttery caramel in a soft, comforting cookie. They’re easy to make, great for sharing, and perfect for seasonal baking or anytime you want a tasty homemade treat. For a softer, chewier take with video guidance, check out this excellent recipe and tutorial: SOFT & CHEWY Caramel Apple Cookies (with VIDEO …) (https://scientificallysweet.com/caramel-apple-cookies/). If you’d like another tested version with classic textures, see Caramel Apple Cookies – Cooking Classy (https://www.cookingclassy.com/caramel-apple-cookies/). Give this recipe a try, share a batch with friends, and enjoy the warm compliments that follow.
Caramel Apple Cookies
Equipment
- Mixing Bowl
- Baking Sheets
- Parchment Paper
- Hand Mixer
Ingredients
Ingredients
- 1 cup Unsalted butter, softened At room temperature
- 1 cup Granulated sugar
- 1/2 cup Light brown sugar, packed
- 2 large Eggs Room temperature
- 1 teaspoon Vanilla extract
- 2 3/4 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 cup Finely chopped peeled tart apples Drained of excess juice
- 1 cup Caramel bits or chopped soft caramel candies
- 1 teaspoon Ground cinnamon Optional
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter with granulated sugar and light brown sugar until light and fluffy, about 2 to 3 minutes with a hand mixer or 4 to 5 minutes by hand.
- Beat in the eggs one at a time, ensuring each is fully incorporated, then mix in the vanilla extract. Scrape down the bowl to keep everything even.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon if using.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep cookies tender.
- Gently fold in the chopped apples and caramel bits, ensuring they are evenly distributed throughout the dough. If the apples are very juicy, squeeze out a little excess liquid before adding.
- Scoop cookie dough onto the prepared baking sheets about 2 inches apart, forming rounds with your hands or a spoon. Use a rounded tablespoon or small ice cream scoop for even cookies.
- Bake for 12 to 15 minutes or until the edges are golden and the centers are set but still soft. Rotate the pans halfway through baking if your oven has hot spots.
- Remove from oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Serve and enjoy these delicious caramel apple cookies with a glass of milk or your favorite beverage.