Hey friends! Today, we’re diving into a deliciously cozy recipe: Caramel Apple Cookies. Picture this – a soft cookie bursting with juicy apple pieces and a drizzle of rich, salted caramel sauce. It’s like autumn wrapped up in a perfect little bite!
Whenever I make these cookies, I’m instantly reminded of taking my kids to the apple orchard every fall. There’s nothing like picking your apples right from the tree and then turning them into something sweet at home. Plus, there’s something extra satisfying about watching the cookies bake, knowing you’ve put your home-picked apples to good use.
For those of you who can’t get enough of the sweet-tart combo, I’ve got a Caramel Apple Pie recipe that you’ll surely love. Check it out!
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Why you’ll love this recipe
These Caramel Apple Cookies are a cinch to make and bring a comforting warmth to your kitchen. You’ll appreciate the way the apples stay firm yet tender, offering the perfect contrast to the buttery cookie dough. The salted caramel drizzle? Well, that’s the chef’s kiss of this dessert, adding the perfect sweet-salty finish.
Ingredients
- 2 cups (200g) diced peeled firm tart apples
- 2 tablespoons (30g) packed dark brown sugar
- ¼ teaspoon ground cinnamon
- 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
- Rich Salted Caramel Sauce (1 recipe)
Step-by-step instructions
Prepare the apple mixture
- Add the chopped apples, brown sugar, and cinnamon to a small frying pan. Cook over medium heat, stirring frequently for about 5 minutes, until the apples are slightly softened but still intact.
- Transfer to a clean bowl and let cool completely.
Make the cookie dough
- In a large bowl, combine soft butter, both sugars, and vanilla extract. Beat with an electric mixer on medium speed for 1-2 minutes until pale and fluffy.
- Beat in the egg until well combined.
Combine dry ingredients
- In a medium bowl, whisk together flour, baking soda, and salt to evenly blend.
Mix and form the dough
- Add dry ingredients to the butter mixture, folding gently until mostly incorporated.
- Fold in half of the apple mixture, then add the remaining apples. Be sure not to add any liquid from the apples. If the dough seems too soft, refrigerate for about 20 minutes.
Baking instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- Use a medium ice cream scoop or two large spoons to scoop dough mounds onto the baking sheets, making 12-15 cookies.
- Bake for 12-16 minutes, until the cookies are browned around the edges and lightly golden on top. If you’re making larger cookies, it might take closer to 16 minutes.
- Cool cookies for 2 minutes on the baking sheets, then transfer them to a wire rack to finish cooling.
Finish with caramel
- Drizzle the cooled cookies with the salted caramel sauce and enjoy!
Recipe tips & variations
For a nutty twist, fold in some chopped pecans or walnuts when adding the apples. If you love spices, a pinch of nutmeg or ground cloves can deepen the flavor profile of these cookies.
Storage & reheating
Store your cookies in an airtight container at room temperature, where they’ll stay fresh for up to a week. If you prefer them warm (who doesn’t?), a quick 10-second zap in the microwave brings them back to their gooey center glory.
FAQs
Making homemade caramel sauce is simpler than it seems! You just need sugar, butter, and cream. Melt the sugar until it’s golden, then whisk in the butter, followed by the cream.
Grainy caramel can result from sugar crystallizing. To avoid this, ensure all your sugar is completely melted before adding any other ingredients.
Avoid stirring too much while the sugar melts, and use a clean brush dipped in water to wash down any sugar crystals from the sides of the pan.
If your caramel turns grainy, gently reheat it and whisk until smooth. A teaspoon of water or cream can help dissolve stubborn sugar grains.
The edges and bottoms should be a nice brown, with the tops turning a light golden color.
Keep them in an airtight container at room temperature, or freeze them for longer storage without the caramel drizzle.
These cookies last up to a week at room temperature. If you’re thinking long-term, freeze them for up to three months.
Recipes you may like
If you’re one to enjoy the seasonal delights like I do, you might also love our Irresistibly Delicious Apple Pie Cookies You’ll Adore
and these Classic Apple Crumble, Pumpkin Spice Muffins, Cranberry-Orange Scones—both taste like fall in cookie form.
Follow us for more drool-worthy comfort food on Pinterest and join the conversation on Facebook.
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Caramel Apple Cookies
- Total Time: 36 minutes
- Yield: 12–15 cookies 1x
- Diet: Vegetarian
Description
Deliciously cozy Caramel Apple Cookies packed with juicy apple pieces and drizzled with rich salted caramel sauce.
Ingredients
- 2 cups (200g) diced peeled firm tart apples
- 2 tablespoons (30g) packed dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (110g) packed dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 1 large egg, at room temperature
- 1 1/3 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 recipe Rich Salted Caramel Sauce
Instructions
- Add the chopped apples, brown sugar, and cinnamon to a small frying pan. Cook over medium heat, stirring frequently for about 5 minutes, until the apples are slightly softened but still intact.
- Transfer to a clean bowl and let cool completely.
- In a large bowl, combine soft butter, both sugars, and vanilla extract. Beat with an electric mixer on medium speed for 1-2 minutes until pale and fluffy.
- Beat in the egg until well combined.
- In a medium bowl, whisk together flour, baking soda, and salt to evenly blend.
- Add dry ingredients to the butter mixture, folding gently until mostly incorporated.
- Fold in half of the apple mixture, then add the remaining apples. Be sure not to add any liquid from the apples. If the dough seems too soft, refrigerate for about 20 minutes.
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- Use a medium ice cream scoop or two large spoons to scoop dough mounds onto the baking sheets, making 12-15 cookies.
- Bake for 12-16 minutes, until the cookies are browned around the edges and lightly golden on top. If you’re making larger cookies, it might take closer to 16 minutes.
- Cool cookies for 2 minutes on the baking sheets, then transfer them to a wire rack to finish cooling.
- Drizzle the cooled cookies with the salted caramel sauce and enjoy!
Notes
- For a nutty twist, fold in some chopped pecans or walnuts when adding the apples.
- If you love spices, a pinch of nutmeg or ground cloves can deepen the flavor profile of these cookies.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg