The sweet aroma of warm apples and gooey caramel filling the kitchen is enough to make anyone pause mid-task.

I still remember the first time I made these salted caramel apple cookies—my kitchen smelled like a cozy autumn afternoon, and I couldn’t resist sneaking bites straight from the tray. These cookies are the perfect balance of soft, tender apple-spiced dough and rich, buttery caramel that melts just right on your tongue. Every bite has a little sprinkle of sea salt that makes the sweetness pop even more. Honestly, they quickly became my go-to for weekend baking experiments and special treats for friends.

What I love most about this apple cookies recipe is how effortlessly it blends the flavors of fall into a soft, chewy cookie. Fresh, juicy apple chunks bring a subtle tartness, while the salted caramel bits add that indulgent sweetness that makes these cookies feel like a little luxury. It’s one of those recipes that somehow manages to feel both homey and indulgent at the same time.

These caramel apple cookies aren’t just for autumn, though—they’re the kind of treat that brightens any chilly afternoon or cozy night in. Whether you’re baking them for family, friends, or just for yourself (no judgment here!), they bring a little magic to every bite. Plus, they’re surprisingly easy to make once you’ve got your caramel ready—so even if you’ve never tackled a salted caramel cookies recipe before, you’re in for a fun, rewarding baking session.

And here’s a little secret: I love pairing them with a cup of warm tea or a frothy latte—it’s the ultimate cozy snack moment. So, if you’re ready to indulge in some of the best salted caramel desserts you’ll ever make at home, let’s dive into this irresistible apple cookies recipe.

Why You’ll Love It

• Perfect balance of flavors – The tender apple pieces bring a subtle tartness that pairs beautifully with the rich, buttery caramel, while a hint of sea salt makes every bite pop. It’s that sweet-and-salty magic you can’t resist.
• Soft, chewy texture – These cookies aren’t just sweet; they’re soft, pillowy, and slightly gooey in all the right spots. You’ll find yourself coming back for “just one more” (and we all know that never stops at one).
• Aromatic and cozy – As soon as these cookies bake, your kitchen fills with the warm scent of cinnamon, apple, and caramel. Honestly, it’s like a hug in cookie form.
• Versatile for any occasion – Whether you’re making them for a cozy night in, a weekend brunch, or a gift for a friend, these caramel apple cookies fit every moment. They feel special without being fussy.
• Beginner-friendly indulgence – Even if you’ve never made a salted caramel cookies recipe before, this one is approachable, fun, and forgiving. It’s a confidence booster that tastes like a treat from a bakery.

Ingredient List

For the Cookies:

• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¾ cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups peeled and chopped apples (about 2 medium apples)

For the Salted Caramel:

• 1 cup caramel bits or chopped soft caramel candies
• ½ tsp flaky sea salt

Ingredient Notes

• Apples: I always use crisp, sweet-tart apples like Honeycrisp or Fuji—it adds a nice bite without turning mushy in the cookies.
• Caramel bits: Don’t skip these! They’re the heart of this salted caramel cookies recipe and give each bite that irresistible gooey sweetness.
• Butter: Softened, not melted—this makes the cookies tender but still hold their shape.
• Spices: Cinnamon and nutmeg give these apple cookies recipe a cozy warmth. Adjust to taste, but don’t skip the nutmeg—it’s subtle but magical.
• Sea salt: Just a pinch sprinkled on top after baking elevates the caramel and balances the sweetness beautifully.

Kitchen Equipment Needed

• Mixing bowls – One for dry ingredients, one for wet; I love using glass bowls so you can see everything come together.
• Measuring cups and spoons – Accurate measurements make all the difference in baking.
• Hand mixer or stand mixer – Makes creaming butter and sugar a breeze; I usually grab my handheld one for quick mixing.
• Spatula – Perfect for folding in apples and caramel bits without smashing them.
• Baking sheet – A sturdy, rimmed sheet keeps cookies from sliding around.
• Parchment paper or silicone baking mat – Prevents sticking and makes cleanup effortless; I swear by silicone mats.
• Cooling rack – Lets cookies cool evenly and keeps the bottoms from getting soggy.

Instructions

1. Prep Your Ingredients

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
• Peel, core, and chop your apples into small, even pieces—about ½-inch cubes. This ensures they bake evenly and stay tender but not mushy.
• Measure out all your dry ingredients (flour, baking soda, salt, cinnamon, nutmeg) and caramel bits so everything is ready to go.

Pro Tip: Having all ingredients prepped before mixing makes the baking process smooth and stress-free.

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2. Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until evenly combined.
• Set aside while you work on the wet ingredients.

Pro Tip: Whisking the dry ingredients helps evenly distribute the spices and prevents pockets of baking soda.

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3. Cream Butter and Sugars

• In a large bowl, use a hand mixer or stand mixer to cream the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
• Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.

Pro Tip: Scrape down the sides of the bowl with a spatula occasionally to make sure everything is fully incorporated.

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4. Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula.
• Stir in the chopped apples until evenly distributed.

Pro Tip: Fold gently to avoid smashing the apple pieces—they should stay chunky for the best texture.

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5. Add Caramel and Shape Cookies

• Fold in the caramel bits, making sure they’re evenly spread throughout the dough.
• Scoop the dough into 2-tablespoon portions and place them about 2 inches apart on the prepared baking sheet.

Pro Tip: For a professional touch, sprinkle a tiny pinch of flaky sea salt on top of each cookie before baking—it really enhances the caramel flavor.

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6. Bake to Perfection

• Bake for 12–15 minutes, or until the edges are lightly golden but the centers still look soft.
• Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Pro Tip: Cookies continue to set as they cool, so don’t worry if the centers look slightly underbaked—they’ll finish perfectly on the rack.

Tips and Tricks for Success

• Use firm, fresh apples – Varieties like Honeycrisp or Fuji hold their shape better than softer apples, keeping the cookies tender but not mushy.
• Don’t overmix – Once you add the flour, mix just until combined. Overmixing can make the cookies dense.
• Chill the dough – If your kitchen is warm, chilling the dough for 15–20 minutes helps prevent the cookies from spreading too much.
• Watch baking time closely – Every oven is different, so start checking at 12 minutes. The edges should be golden while the centers stay soft.
• Use high-quality caramel – Soft caramel bits or chopped candies melt more evenly and give a better gooey texture.

Ingredient Substitutions and Variations

• Apples: Swap Granny Smith for a tarter option or Gala for a sweeter cookie.
• Caramel: If you don’t have caramel bits, soft caramels chopped into small pieces work just as well.
• Butter: Can use salted butter—just reduce the added salt slightly.
• Spices: Add a pinch of ground ginger or allspice for a slightly different warm flavor.
• Chocolate twist: Mix in mini chocolate chips with the caramel for a salted caramel chocolate apple cookie variation.

Serving Suggestions

• I love enjoying these salted caramel apple cookies warm with a mug of chai tea—the spices and caramel pair so beautifully with the tea’s warmth.
• Serve them alongside vanilla ice cream for a quick and indulgent dessert that feels like autumn in every bite.
• Pack a couple in a lunchbox for a sweet surprise during a busy day—it’s like a little hug in cookie form.
• Pair with a frothy latte or cappuccino in the afternoon; the cookies soak up just enough of the coffee flavor for a perfect cozy treat.
• For a fun twist at gatherings, serve on a platter with caramel drizzle and extra sea salt sprinkled on top—it instantly looks fancy but takes no extra effort.

Storage and Reheating Instructions

• Room Temperature: Store cookies in an airtight container for up to 3 days; they stay soft and chewy.
• Refrigerator: Keep in an airtight container for up to 1 week. Bring to room temperature or warm slightly before serving.
• Freezer: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
• Reheating: Warm in the microwave for 10–15 seconds for that fresh-baked gooey caramel feel, or in a 300°F oven for 5–7 minutes.

Frequently Asked Questions

Can I use a different type of apple?

Absolutely! Honeycrisp and Fuji are my favorites, but Granny Smith works for a tarter bite, and Gala adds extra sweetness. Just make sure the pieces are chopped evenly.

Can I make these cookies ahead of time?

Yes! You can prep the dough and refrigerate it for up to 24 hours before baking. This actually helps the flavors meld and prevents spreading.

What’s the best way to store them?

Keep baked cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them for up to 3 months.

Can I substitute the caramel bits?

Definitely. Soft caramel candies chopped into small pieces work just as well. You can even mix in mini chocolate chips for a fun twist.

How do I keep the cookies soft and chewy?

Don’t overbake! Take them out when the edges are golden but the centers still look slightly underbaked—they’ll set perfectly as they cool.

Can I make them vegan or dairy-free?

Yes, swap butter for a plant-based alternative and use dairy-free caramel. The texture might be slightly different but still delicious.

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Did you try this recipe? Let me know in the comments how it turned out! I’d love to hear your favorite way to enjoy these salted caramel desserts.