CARAMEL APPLE COOKIES 🍎🍏

ByMadison Rae
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Why Make This Recipe

Caramel Apple Cookies are a delicious treat that combines the sweet flavor of caramel with the crisp bite of apples. They are perfect for fall or any time you crave a sweet snack. These cookies are easy to make and will fill your home with a wonderful aroma that everyone will love. Plus, they are a great way to enjoy apples in a new and exciting form.

How to Make Caramel Apple Cookies

Ingredients:

  • 1 cup of unsalted butter, softened
  • 1 cup of brown sugar, packed
  • 1/2 cup of granulated sugar
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 2 1/2 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 1 cup of diced apples (peeled)
  • 1 cup of caramel bits or flavored caramel sauce
  • Optional: 1/2 cup of chopped nuts (walnuts or pecans)

Directions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the diced apples and caramel bits. If using nuts, add them as well.
  7. Drop tablespoon-sized balls of cookie dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  8. Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden.
  9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

How to Serve Caramel Apple Cookies

Caramel Apple Cookies are best served warm with a glass of milk or a cup of coffee. You can also drizzle extra caramel sauce on top for an added treat. They make a great dessert for family dinners or a sweet snack for gatherings with friends.

How to Store Caramel Apple Cookies

Store leftover cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze them. Place the cooled cookies in a freezer-safe bag and store them for up to three months. To eat, simply thaw them in the refrigerator overnight or at room temperature.

Tips to Make Caramel Apple Cookies

  • Choose apples that are crisp and sweet, like Honeycrisp or Gala, for the best flavor.
  • Don’t overmix the cookie dough when adding the dry ingredients to keep the cookies soft.
  • Use parchment paper for easy removal of the cookies from the baking sheet.
  • Experiment with spices like nutmeg or allspice for a different flavor.

Variation

You can customize these cookies by adding chocolate chips or substituting the apples with other fruits like pears. You can also try different nuts or leave them out entirely for a nut-free version.

FAQs

Q: Can I use store-bought caramel sauce instead of caramel bits?
A: Yes, you can use store-bought caramel sauce. Just drizzle it into the cookie dough or use it as a topping.

Q: What type of apples are best for this recipe?
A: Sweet and crisp apples like Honeycrisp, Fuji, or Gala work best in this recipe.

Q: Can I make these cookies gluten-free?
A: Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour. Make sure to check that the flour blend includes a binding agent for best results.

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Caramel Apple Cookies

  • Author: admin
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian
Print Recipe

Description

Delicious cookies that combine caramel and apples, perfect for fall or any sweet craving.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup diced apples, peeled
  • 1 cup caramel bits or flavored caramel sauce
  • Optional: 1/2 cup chopped nuts (walnuts or pecans)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
  4. In another bowl, whisk together flour, baking soda, salt, and cinnamon.
  5. Gradually add dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in diced apples and caramel bits. If using nuts, add them as well.
  7. Drop tablespoon-sized balls of cookie dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  8. Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden.
  9. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Best served warm with milk or coffee. Can drizzle extra caramel sauce on top for an added treat.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 12g
  • Sodium: 105mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Keywords: cookies, caramel, apple, dessert, fall recipes

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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