Introduction
Looking for the perfect fall treat? These Caramel Apple Cookies are soft, chewy, and loaded with apple flavor and gooey caramel bits. Imagine a warm apple pie in cookie form—comforting, nostalgic, and irresistibly delicious!
Why You’ll Love These Cookies
✔️ Packed with fresh apples and warm spices
✔️ Perfectly chewy texture with crisp edges
✔️ Gooey caramel in every bite
✔️ Great for gifting, bake sales, or cozy nights in
Ingredients (Makes about 24 cookies)
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg (optional)
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups peeled, finely chopped apple (about 1 medium apple)
- 1 cup soft caramel bits or chopped soft caramels
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Cream Butter & Sugars
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
4. Add Eggs & Vanilla
Mix in eggs one at a time, followed by the vanilla extract.
5. Combine
Gradually stir the dry mixture into the wet ingredients until just combined.
6. Fold in Apples & Caramel
Gently fold in the chopped apples, caramel bits, and nuts (if using).
7. Scoop & Bake
Drop by rounded tablespoon onto prepared baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes, or until edges are golden and centers are just set.
8. Cool
Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Tips for Success
- Use tart apples like Granny Smith for flavor balance.
- Freeze caramel bits for 10 minutes before baking to reduce melting mess.
- Don’t overbake—these are best soft and chewy!
Storage
Store in an airtight container at room temperature for up to 4 days. They also freeze well for up to 2 months.
Ingredients
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter & sugars in a large bowl until fluffy. Beat in eggs and vanilla.
- Mix dry ingredients in another bowl: flour, baking soda, cinnamon, and salt.
- Combine wet and dry ingredients. Fold in chopped apples and caramel bits.
- Scoop dough onto baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Frequently Asked Questions
Yes! Just chop them into small chunks and freeze them for about 10 minutes before folding them into the dough to keep them from melting too much while baking.
Absolutely. Use a 1:1 gluten-free flour blend, but check the texture—gluten-free dough may be a bit stickier.
Granny Smith apples are a great choice because their tartness balances the sweet caramel and sugar. Honeycrisp or Fuji work well too.
Yes, scoop the dough into balls, freeze on a baking sheet, then store in a freezer-safe bag. Bake straight from frozen—just add 1–2 minutes to the bake time.