The first time I made these caramel apple cookies, it was a crisp October afternoon and my kitchen smelled like cinnamon and apples. I remember sneaking one warm off the tray, fingers sticky with caramel—it tasted like a hug in cookie form. These caramel apple cookies are cozy, chewy, and everything you want in a fall treat.
In This Guide
Why You’ll Love These Caramel Apple Cookies
If fall had a flavor, it’d be baked right into these cookies. Here’s why they’re about to become your go-to autumn bake:
- No mixer needed – just a bowl, a whisk, and a spoon.
- Chewy, soft-baked texture with gooey bits of cinnamon-kissed apples in every bite.
- Real fruit, real flavor – no extracts here, just diced apples cooked to perfection.
- Drizzled with luscious salted caramel for that irresistible sticky finish—store-bought or homemade, your call.
If you loved our chewy pumpkin cookies for cozy fall baking, these will feel like the next natural (and delicious) step.
Ingredients You’ll Need
Key Ingredients
- Apples: Choose firm varieties like Honeycrisp, Fuji, or Granny Smith for structure and tartness. Skip McIntosh or Cortland—they turn mushy when baked.
- Dark brown sugar: Adds rich molasses notes and deepens the cookie flavor.
- Cinnamon: A must for warm, fall vibes. You can add a pinch of nutmeg for extra depth.
- Unsalted butter: Softened to room temp for easy creaming.
- Egg & vanilla: For richness and structure.
- All-purpose flour: Measured properly (spoon and level!) to avoid dense cookies.
- Baking soda & salt: Balance and lift.
- Caramel sauce: Optional but highly recommended. Homemade salted caramel adds the best flavor.
Optional Add-Ins & Substitutions
Feeling adventurous? Try:
- Chopped pecans or walnuts for a bit of crunch.
- Caramel chips folded into the dough.
- A pinch of apple pie spice for a stronger spice profile.
- Swap the cinnamon for cardamom if you’re in the mood for something slightly floral.
How to Make Caramel Apple Cookies
Step-by-Step Instructions
Cook the apples: Dice and peel your apples into small chunks. In a skillet over medium heat, sauté 2 cups of apple pieces with 2 tablespoons brown sugar and ¼ teaspoon cinnamon for about 5 minutes. You want them tender but not mushy. Let them cool completely—this step is key.
Make the dough base: In a large bowl, cream together ½ cup softened butter, ½ cup dark brown sugar, and ¼ cup granulated sugar until fluffy. Mix in 1 teaspoon vanilla and 1 large egg.
Add dry ingredients: Stir in 1⅓ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt. Mix just until combined.
Fold in cooled apples: Add the apple mixture in two parts, avoiding any extra liquid at the bottom of the bowl.
Chill the dough (optional): If your dough feels soft, refrigerate it for 20–60 minutes. Chilling helps prevent spreading.
Scoop and bake: Preheat oven to 350°F. Line baking sheets with parchment paper. Scoop out 2-tablespoon-sized balls and space them about 2 inches apart. Bake 12–16 minutes, until edges are golden.
Cool and drizzle: Let cookies sit on the baking sheet for 2 minutes before transferring to a wire rack. Once cooled, drizzle with salted caramel sauce.
For another fruit-forward treat, check out the best peach cobbler cookie alternative.
Expert Tips for Perfect Cookies Every Time
- Let your apples cool completely before adding to the dough, or you’ll end up with melty, runny cookies.
- Don’t overmix—stop stirring once the flour disappears.
- Use parchment paper to prevent sticking and for easy cleanup.
- Spoon and level your flour instead of scooping straight from the bag to keep the texture soft.
- Look for golden brown edges, not fully browned tops. Slightly underdone centers keep that chewy texture alive.
Caramel Apple Cookies FAQ
Can I use store-bought caramel?
Yes! Just make sure to warm it slightly before drizzling so it flows easily and sets nicely. Look for a thick, high-quality sauce or make your own salted caramel for best results.
How should I store these cookies?
Once cooled, store them in an airtight container at room temp for up to 2–3 days, or refrigerate for up to a week. These are surprisingly delicious straight from the fridge!
Why is my caramel turning grainy?
That’s sugar crystallization—it can happen if the sugar cooks too quickly or is agitated too much. To prevent this, add a small splash of lemon juice or corn syrup when melting the sugar. If it clumps when adding cream, whisk and boil gently to smooth it out again.
Final Thoughts & Serving Suggestions
These cookies are everything we love about fall—apple picking, warm spices, and cozy kitchen vibes—wrapped in a chewy, caramel-drizzled bite. Serve with hot cider or spiced tea, gift them to friends, or freeze a batch for chilly nights ahead.
If you enjoy classic comfort bakes, you’ll also love our chocolate chip cookies – a timeless classic. Don’t forget to rate and comment if you try these—your feedback means so much!
And if you’re hungry for more, follow along on Pinterest or join the baking fun on Facebook.
Caramel Apple Cookies – Soft, Chewy & Amazingly Good Fall Treat
- Total Time: 30–35 minutes
- Yield: 12–15 cookies
Description
These soft and chewy caramel apple cookies are packed with warm cinnamon apples and drizzled in gooey caramel. A sweet fall treat you’ll crave again and again.
Ingredients
2 cups (200g) diced, peeled tart apples (¼–½ inch chunks)
2 tbsp (30g) packed dark brown sugar
¼ tsp ground cinnamon
½ cup (113g) unsalted butter, softened
½ cup (110g) packed dark brown sugar
¼ cup (50g) granulated sugar
1 tsp (5ml) pure vanilla extract
1 large egg, room temperature
1⅓ cups (190g) all-purpose flour
½ tsp baking soda
½ tsp salt
1 recipe salted caramel sauce (homemade or store-bought)
Instructions
1. Cook apples with brown sugar and cinnamon in a pan for 5 minutes until just tender. Cool completely.
2. Cream butter, brown sugar, and granulated sugar until fluffy. Add vanilla and egg, beat until smooth.
3. Stir in flour, baking soda, and salt until just combined.
4. Fold in the cooled apples in two batches, avoiding excess liquid.
5. Chill dough for 20–60 minutes if soft.
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Scoop dough into 2-tablespoon balls and space evenly on sheet.
8. Bake 12–16 minutes, or until edges are golden and centers are set.
9. Cool for 2 minutes on tray, then transfer to a wire rack.
10. Drizzle cooled cookies with salted caramel sauce before serving.
Notes
Use firm apples like Honeycrisp, Fuji, or Granny Smith.
Do not overcook the apples—they should hold their shape.
Make sure apple mixture is fully cooled before adding to dough.
If dough is soft or sticky, chilling will help prevent spreading.
Cookies taste even better the next day after caramel sets.
- Prep Time: 15 minutes
- Cook Time: 12–16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie