Caramel Apple Cookies
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.
Equipment
- Mixing Bowls
- Hand or Stand Mixer
- Rubber spatula
- Cookie scoop
- Baking sheet & parchment paper
- Cooling Rack
Ingredients
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
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.
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.
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!
Step 4: Add Wet Ingredients
- Beat in the egg until fully incorporated.
- Add the vanilla extract and milk, and mix again until smooth.
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.
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.
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.
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.
Notes
Nutritional Value (Per Cookie – Approximate)
- Calories: 165
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Sugar: 15g
- Protein: 1.5g
- Fiber: 0.5g
- Sodium: 95mg