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