These Caramel Apple Cookies are the ultimate fall treat, combining creamy salted caramel, cozy warming spices and sweet apple in a soft, chewy and incredibly delicious cookie. They’re easy to make, packed with classic caramel apple flavor, and perfect for fall baking, holiday cookie trays, or whenever you’re craving a cozy homemade dessert. If you love caramel apples, you’re going to want to add these irresistible cookies to your fall baking list.
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Why Make This Recipe
Fall is my hands down favorite season. I especially love creating soft and chewy cookies filled with all my favorite flavor of the season. My Apple Butter Cookies, Apple Cider Cookies, Maple Cookies, Maple Pumpkin Cookies, Pumpkin Oatmeal Cookies and Brown Butter Sugar Cookies are all delicious fall cookie recipes I know you will love. Now I can add these soft and apple caramel cookies to the list.
- Layers of flavors and textures. From the soft, chewy and buttery apple cookie filled with cozy apple pie spice to the sweet, creamy and gooey salted caramel in the center, these caramel apple cookies will delight your senses.
- Easy to make, bake and eat. These apple and caramel cookies are super quick and easy to make. Simply mix up the cookie dough, scoop into cookie dough balls, press a salted caramel candy into the center, bake, and enjoy.
- You caramel apples with a twist. Nothing says early fall more than caramel apples. Take all the flavors of this classic fall treat and pack them into a soft and chewy cookie.
Ingredients and Substitutions
This caramel apple cookie recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. If you are missing any ingredients, here are my recommended substitutions.
- All Purpose Flour: Make these soft and buttery cookies, gluten free, by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill.
- Baking Powder and Baking Soda: Make sure both are in date and relatively fresh.
- Apple Pie Spice: If you can find apple pie spice, I love using that blend in these apple cookies. If not, use any warming spice blend you like such as pumpkin spice or chai spice. You can also add in 1 ½ teaspoon cinnamon, ½ teaspoon nutmeg and ½ teaspoon ginger.
- Freeze Dried Apples/Apple Chips: To get all that apple flavor without all the moisture that comes with fresh apples, these apple and caramel cookies use apple chips, aka, freeze dried apples. These are crisp like chips, not dried and soft like traditional dried fruit.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter.
- Granulated Sugar and Light Brown Sugars: Maple sugar would also work well to make this refined sugar free.
- Egg and Yolk: This recipe has not been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Salted Caramel Candies: Look for soft caramel candies. My preference is for salted caramel squares or rectangles. Feel free to use your preferred soft and chewy caramel candies.
How To Make
Learn how to make caramel apple cookies in a few easy steps.
- Preheat the oven to 350 F (177 C) for about 20-30 minutes before baking the cookies. Line 1 or 2 large baking sheets with parchment paper. Add all but 5 - 6 apple chips into a food processor. The reserved apple chips will be used to top the cookies right out of the oven. Process the dried apple chips until the apples are finely ground. See photo for the best texture. Set aside for now.
- In a large mixing bowl whisk together the flour, baking powder, baking soda, ground spices, and salt until well combined. Set aside for now.
- Heat the slices of cold butter in the microwave for 25 seconds. The butter should have slightly melted edges, but should still remain largely in a sliced form. Add the butter to a large mixing bowl of a stand mixer fitted with paddle attachment (or mixing bowl to be mixed with a handheld mixer). Cream the butter with the light brown, granulated sugar and ground apple chips on medium high speed for 3 - 4 minutes. Cream in the egg, egg yolk and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet a little at a time until just combined. I like to do this about ¼ of the dry ingredients at a time.
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the apple cookie dough and place the cookie dough balls onto the lined baking sheet about 3 inches ( 8 cm) apart. Top each of the cookie balls with a soft salted caramel candy. Press the caramel into the top until the candy is in line with the top of the surrounding dough. Cover the edges of the caramel candy with dough, but leave the top exposed.
- Bake at 350 F (177 C) for 10 - 12 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the caramel apple cookies on the baking sheet for 5 minutes. Within the first few seconds to one minute after pulling the cookies from the oven, reform the edges of the cookie into a round shape and top the gooey caramel with pieces of some of the reserved apple chips. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
How To Store, Freeze and Thaw
- Store: Place the apple caramel cookies in an airtight container. Store at room temperature for up to 5 days. Keep in mind that these cookies taste best when enjoyed within 2 - 3 days of baking.
- Freeze: Make sure the baked cookies are completely cooled to room temperature. Place the cookies in a ziplock bag. Store in the freezer for up to 2 months. For unbaked cookie dough, I recommend scooping the cookie dough into balls, flash freezing the dough for 20 minutes and then transferring the cookie dough balls into a freezer safe and airtight container. If you plan on freezing the cookie dough, do not top the cookie dough with the caramel candy.
- Thaw: The easiest and tastiest way to thaw the baked cookies to let them sit out at room temperature until thawed or overnight in the fridge. Then warm them in the microwave to your preferred temperature. For unbaked cookie dough, transfer the dough to thaw overnight in the fridge. Top with the caramel candy and bake as written in the recipe.
M’s Expert Tips
- Finely ground the apple chips. Try to get the apple chips as finely ground as possible. A few larger pieces is totally fine. The apple chip “powder” is easier to mix into the butter and sugars than chopped dried apples.
- Use fresh spices. I love using apple pie spice. Feel free to use your preferred spices. Just make sure the spices are fresh.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- If needed, chill the dough. The dough should be easy to scoop but should easily hold the shape of a cookie dough ball. The dough should be soft but not overly sticky. If the dough is too sticky or isn’t holding a ball shape, chill the dough for 30 - 60 minutes.
- Use a cookie scoop. The best way to ensure all the oatmeal cookies look the same is to use a cookie scoop. The ideal scoop should hold about 2 tablespoons of cookie dough.
- Use soft caramel candies. I like to use the individually wrapped soft caramel candies.
- Press the caramel into the cookie. In order to see the caramel, but also to prevent the caramel from overflowing too much from the center of the cookie, make sure to press the candy into the top of the cookie dough ball. The candy should be pressed in deep enough to be even with the top of the cookie dough ball.
- Give your cookies a “cookie scoot.” Within the first few seconds of removing the cookies from the oven, use a large biscuit or cookie cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
- Top with crushed apple chips. Not only is this pretty, but it also gives people a hint as to the flavor of the cookie.
FAQs
Do caramel apple cookies taste like caramel apples?
Yes! The combination of sweet dried apples, warm spices, and chewy caramel gives these cookies all the cozy flavors of a classic caramel apple, but in a soft, homemade cookie that's much easier to enjoy and share.
What kind of apples are used in caramel apple cookies?
This recipe uses dried apples or apple chips, which are perfect for cookies because they add concentrated apple flavor without adding the extra moisture that fresh apples can bring. Look for dried apples that are crisp like chips, but shouldn’t have anything in them other than apples and perhaps apples and spice.
What kind of caramel should I use for caramel apple cookies?
Chewy caramel candies work beautifully in these cookies.
Why are my cookies spreading too much?
Cookies can spread when the butter is too warm, the dough is too soft, or the flour has been under-measured. If the dough seems unusually soft, chilling it for about 30 - 60 minutes before baking can help.
Why are my caramel apple cookies dry?
Dry cookies are often caused by adding too much flour, overmixing or overbaking. Be sure to measure carefully and remove the cookies from the oven when the centers are still slightly soft.
Other Apple and Caramel Recipes to Try
If you try this Caramel Apple Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Caramel Apple Cookies Recipe
These easy caramel apple cookies are soft, chewy, and packed with sweet apples, warm spices, and gooey caramel. A delicious fall cookie recipe that’s perfect for cozy baking, holiday cookie trays, and sharing with family and friends.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 - 2 large baking sheets
- 2 sheets parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional but recommended
Ingredients
- 3.4 oz. (96 - 100 g) dried apple chips
- 2¾ cups (330 g) all purpose flour
- 2 teaspoons apple pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) cold unsalted butter, sliced
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 22 chewy salted caramel candies
Instructions
- Preheat the oven to 350 F (177 C) for about 20-30 minutes before baking the cookies. Line 1 or 2 large baking sheets with parchment paper.
- Add all but 5 - 6 apple chips into a food processor. The reserved apple chips will be used to top the cookies right out of the oven. Process the dried apple chips until the apples are finely ground. See photo for the best texture. Set aside for now.3.4 oz. (96 - 100 g) dried apple chips
- In a large mixing bowl whisk together the flour, baking powder, baking soda, ground spices, and salt until well combined. Set aside for now.2¾ cups (330 g) all purpose flour, 2 teaspoons apple pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Heat the slices of cold butter in the microwave for 25 seconds. The butter should have slightly melted edges, but should still remain largely in a sliced form. Add the butter to a large mixing bowl of a stand mixer fitted with paddle attachment (or mixing bowl to be mixed with a handheld mixer). Cream the butter with the light brown, granulated sugar and ground apple chips on medium high speed for 3 - 4 minutes.1 cup (226 g) cold unsalted butter, sliced, 1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar
- Cream in the egg, egg yolk and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet a little at a time until just combined. I like to do this about ¼ of the dry ingredients at a time.1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons (10 ml) vanilla extract
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the apple cookie dough and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart. Top each of the cookie balls with a soft salted caramel candy. Press the caramel into the top until the candy is in line with the top of the surrounding dough. Cover the edges of the caramel candy with dough, but leave the top exposed.22 chewy salted caramel candies
- Bake at 350 F (177 C) for 10 - 12 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the caramel apple cookies on the baking sheet for 5 minutes.Within the first few seconds to one minute after pulling the cookies from the oven, reform the edges of the cookie into a round shape and top the gooey caramel with pieces of some of the reserved apple chips. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
Store: Place the apple caramel cookies in an airtight container. Store at room temperature for up to 5 days. Keep in mind that these cookies taste best when enjoyed within 2 - 3 days of baking.
Tips:
- Give your cookies a “cookie scoot.” Within the first few seconds of removing the cookies from the oven, use a large biscuit or cookie cutter(wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
- If needed, chill the dough. The dough should be easy to scoop but should easily hold the shape of a cookie dough ball. The dough should be soft but not overly sticky. If the dough is too sticky or isn’t holding a ball shape, chill the dough for 30 - 60 minutes.
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