Caramel Apple Cookies
These soft and chewy caramel apple cookies are packed with diced apples and gooey caramel, making them the perfect cozy fall dessert. Quick and easy to make, they’re sure to be a crowd-pleaser at any autumn gathering.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups all-purpose flour (250g)
- 1/2 teaspoon baking soda (2g)
- 1 teaspoon ground cinnamon (2.5g)
- 1/2 teaspoon salt (3g)
- 1/2 cup unsalted butter, softened (113g)
- 3/4 cup brown sugar, packed (150g)
- 1/4 cup granulated sugar (50g)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract (5ml)
- 1 medium apple, peeled and diced small (about 1 cup / 120g; Granny Smith, Honeycrisp, or Fuji recommended)
- 12–14 soft caramel candies, unwrapped and chopped (about 1 cup / 130g; Werther’s Original Soft Caramels or Kraft caramels)
- 1 teaspoon lemon juice (optional, for tossing with apples)
- 1/2 cup chopped walnuts or pecans (optional, 60g)
- 1/3 cup raisins or dried cranberries (optional, 40g)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Beat in the egg and vanilla extract until smooth and creamy.
- Add the flour mixture to the wet ingredients in two batches, mixing gently after each addition until just combined.
- Fold in diced apple and chopped soft caramels. If using lemon juice, toss it with the apples first. Add nuts or dried fruit if desired.
- Drop rounded tablespoons (about 1.5 tbsp or #40 scoop) of dough onto prepared baking sheets, spacing at least 2 inches apart.
- Bake for 10–12 minutes, or until edges are set and just turning golden. Centers may look slightly underbaked.
- Let cookies cool on the baking sheet for 5–7 minutes, then transfer to a wire rack to cool completely.
- Serve warm for gooey caramel or at room temperature for a soft, chewy bite.
Notes
Dice apples small for even baking and tender texture. Chop caramels with a lightly oiled knife to prevent sticking. Don’t overbake; cookies should look slightly underdone in the center when removed from the oven. Tuck caramel pieces inside dough balls for gooey centers. Store cookies with parchment between layers to prevent sticking. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and check caramel ingredients.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 14
- Sodium: 80
- Fat: 3
- Saturated Fat: 2
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
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