Caramel Apple Cookies

These caramel apple cookies are the perfect blend of cozy, chewy, and just sweet enough to make you go back for seconds (and probably thirds). Imagine all the warm flavors of a classic caramel-dipped apple but baked into a soft, melt-in-your-mouth cookie. It’s like autumn and dessert had a baby — and that baby is delicious. Whether you’re baking for a weekend treat, a fall-themed party, or just to satisfy your sweet tooth, these cookies bring a fun twist on two classic favorites: cookies and caramel apples.

What makes them special? It’s the balance of flavors and textures. You get tender chunks of fresh apple in every bite, a hint of cinnamon for that warm, comforting touch, and chewy caramel bits that melt just enough to give the cookies a gooey center. They’re soft in the middle with slightly crisp edges — basically everything you’d want in a cookie with a little extra flair.

They’re also surprisingly easy to make. You don’t need any fancy tools or hard-to-find ingredients. Just a few baking basics, a good apple (or two), and a bit of caramel magic. And because they’re made with real apple, they have this subtle freshness that cuts through the sweetness, so they don’t feel overly sugary. They’re great with a cup of tea or coffee, and they make your kitchen smell like you’ve been baking all day, even if it only took you 30 minutes.

These cookies are especially fun to bake in the fall, but honestly, they’re just as good year-round. They give off major comfort vibes, and if you’re someone who loves apple pie, caramel candies, or cozy baking projects, you’ll definitely want to add these to your go-to cookie rotation.

Why You’ll Love It

• Classic Flavor Combo with a Twist – These cookies combine the nostalgic taste of caramel apples with the chewy, comforting feel of homemade cookies. It’s like your favorite fall fair treat in cookie form.
• Soft, Chewy Texture – Thanks to the fresh apple chunks and gooey caramel bits, each cookie has that perfect bakery-style softness with golden, slightly crisp edges.
• Easy to Make – No special equipment or complicated steps here — just a straightforward recipe using pantry staples, ready in under 30 minutes.
• Perfect for Any Season – While they shine in the fall, these cookies are just as welcome in spring, winter, or summer. Apples and caramel are always a good idea.
• Crowd-Pleaser – Whether you’re sharing with coworkers, serving them at a get-together, or just baking for the family, these cookies always disappear fast.

Ingredient List

For the Cookies:

• 2 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• 1 ½ cups peeled and finely chopped apple (about 1 medium apple)
• ¾ cup soft caramel bits or chopped soft caramels

Ingredient Notes

• Unsalted butter – Using unsalted lets you control the salt level. Make sure it’s softened so it creams well with the sugars.
• Brown sugar – Stick with light brown sugar for a milder molasses flavor that doesn’t overpower the apples.
• Chopped apple – I like to use Honeycrisp or Fuji apples because they’re sweet, crisp, and hold their shape while baking.
• Caramel bits – Kraft caramel bits are perfect here; they melt slightly into gooey pockets without making a mess.
• Cinnamon + nutmeg – Don’t skip these! They add that classic warm spice that ties everything together.
• Milk – Just a splash helps make the dough soft and keeps the cookies from drying out.

Kitchen Equipment Needed

• Mixing bowls – One large for the dough, one medium for the dry ingredients. I love using glass bowls so I can see the texture as I mix.
• Hand or stand mixer – Makes creaming the butter and sugars much faster and smoother. I use a hand mixer when I’m doing a smaller batch.
• Rubber spatula – Great for folding in the apples and caramel bits without overmixing the dough.
• Cookie scoop – Helps portion out evenly sized cookies so they bake consistently. A medium-sized scoop (about 1.5 tablespoons) is perfect.
• Baking sheet + parchment paper – Prevents sticking and helps the cookies bake evenly with golden bottoms. My go-to is a heavy-duty, rimmed baking sheet.
• Cooling rack – Allows the cookies to cool fully without getting soggy on the bottom. Definitely worth having if you bake often.

Instructions

Step 1: Prep Your Ingredients and Tools

• Preheat your oven to 350°F (175°C).
• Line your baking sheet with parchment paper or a silicone baking mat and set aside.
• Peel and finely chop your apple into small, even chunks (about the size of a pea). Set aside.
• If using large soft caramels, chop them into small bits (about chocolate chip size).

Pro Tip: Smaller apple and caramel pieces help the cookies hold their shape and bake evenly.

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Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
• Set aside — this will be added later to the wet mixture.

Pro Tip: Whisking the dry ingredients first ensures the spices and leaveners are evenly distributed throughout the dough.

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Step 3: Cream the Butter and Sugars

• In a large bowl, add the softened butter, brown sugar, and granulated sugar.
• Use a hand or stand mixer to beat the mixture on medium speed until light and fluffy — about 2–3 minutes.

Pro Tip: Properly creaming your butter and sugar gives the cookies their chewy, soft texture. Don’t rush this step!

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Step 4: Add Wet Ingredients

• Beat in the egg until fully incorporated.
• Add the vanilla extract and milk, and mix again until smooth.

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Step 5: Combine Wet and Dry

• Gradually add the dry mixture to the wet ingredients, mixing on low speed.
• Stop mixing once all the flour disappears into the dough — don’t overmix.

Pro Tip: Overmixing can make the cookies tough. Mix just until combined for the softest results.

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Step 6: Fold in the Apples and Caramel

• Using a rubber spatula, gently fold in the chopped apples and caramel bits until evenly distributed.

Pro Tip: If the dough feels too sticky, you can chill it for 15–20 minutes to make scooping easier — especially if your kitchen is warm.

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Step 7: Scoop and Bake

• Use a medium cookie scoop (or tablespoon) to portion dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
• Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers look just set.

Pro Tip: Don’t wait for the tops to turn brown — they’ll continue baking on the tray after you pull them from the oven.

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Step 8: Cool and Serve

• Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
• Allow them to cool completely (or at least until the caramel firms up a bit) before serving.

Enjoy warm with a mug of coffee or cooled as a sweet anytime snack!

Tips and Tricks for Success

• Use room temperature butter – It creams better with the sugars, giving the cookies that soft and chewy texture.
• Chop apples and caramels small – This helps distribute them evenly and prevents soggy spots or caramel overflow.
• Don’t overbake – Cookies should look slightly underdone in the center when you pull them out. They firm up as they cool.
• Use parchment or a silicone mat – Caramel can ooze out and stick. Lining your pan makes cleanup much easier.
• Chill the dough if it’s too soft – Especially helpful on warm days to keep the cookies from spreading too much.

Ingredient Substitutions and Variations

• Butter → Use margarine or plant-based butter for a dairy-free option (texture may be slightly different).
• Fresh apples → Swap with dried apples, finely chopped, if you want a chewier texture or are storing cookies longer.
• Caramel bits → Use chopped soft caramels or even caramel-filled chocolate chips for a richer twist.
• Add-ins → Mix in chopped pecans or walnuts for crunch, or a handful of white chocolate chips for a sweeter, creamy touch.
• Spices → Add a pinch of clove or allspice for a deeper spiced flavor, especially great in fall or winter.

Serving Suggestions

• Enjoy warm with a cup of tea or coffee – The caramel gets a little gooey and the apples are extra soft—so comforting!
• Serve with a scoop of vanilla ice cream – The contrast of warm cookie and cold ice cream is ridiculously good.
• Pack them into lunchboxes or snack bags – They hold up well and make a fun midday treat.
• Plate them up for a fall dessert board – Add sliced apples, caramel dip, nuts, and these cookies for a cozy party platter.
• I love having one (or two) with a hot chai latte in the afternoon – The spices pair so well together and make the moment feel a little special.

Storage and Reheating Instructions

• Store in an airtight container at room temperature for up to 4 days. Keep a paper towel in the container to absorb any moisture.
• Refrigerate for longer storage, up to 1 week—just allow them to come to room temp before eating.
• Freeze the baked cookies for up to 2 months. Layer with parchment paper and seal in a freezer bag or airtight container.
• To reheat, microwave a cookie for about 8–10 seconds to soften the caramel and make it taste freshly baked.
• Avoid over-stacking cookies with caramel oozing out—they can stick. Separate layers with parchment if needed.

Frequently Asked Questions

Can I use store-bought caramel sauce instead of caramel bits?

Not for this recipe—it’ll melt too much and make the cookies too soft or messy. Stick to caramel bits or chopped soft caramels for best results.

What type of apple works best?

Firm, sweet apples like Honeycrisp, Fuji, or Gala are perfect. They hold their shape and add natural sweetness without making the dough soggy.

Do I need to peel the apples?

Yes, it’s best to peel them. The skin can become tough or chewy after baking and might affect the texture of the cookie.

Can I make the dough ahead of time?

Absolutely! You can refrigerate the dough for up to 24 hours. Just let it sit at room temp for 10–15 minutes before scooping.

Why did my cookies spread too much?

This could be from super soft butter or warm dough. Try chilling the dough for 15–30 minutes before baking to help control spreading.

Can I make these gluten-free?

Yes! Use a 1:1 gluten-free flour blend that includes xanthan gum. The texture might be slightly different, but still tasty!

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations and cheer you on!