This Caramel Apple Cookies recipe is a delightful blend of sweet caramel and tart apple, perfect for fall gatherings and cozy treats at home. Quick and easy to make, these cookies will become a family favorite.

I found this Caramel Apple Cookies recipe on TikTok, and after trying it, the results were wow! My kids love it, and so do I. These Caramel Apple Cookies are perfect for fall gatherings, school snacks, or just a cozy treat at home. The blend of sweet caramel and tart apple creates a delightful flavor that’s hard to resist.

The recipe I share with you is easy and quick to make. I used fresh apples, caramel bits, and a mix of warm spices to create these delicious cookies. The dough comes together quickly, and the smell of these cookies baking will fill your home with the comforting scent of autumn. They’re perfect for when you want to whip up a tasty treat without spending too much time in the kitchen.

Personally, I like to enjoy these cookies with a cup of hot apple cider or a glass of cold milk. They pair wonderfully with both drinks, making them a versatile treat for any time of day. I’m sure you’ll like these cookies because they combine the sweet and tart flavors of apples with the rich, buttery taste of caramel in every bite, creating a cookie that’s both unique and incredibly satisfying.

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar, divided
• 2 1/2 teaspoons apple pie spice or ground cinnamon, divided
• 21 soft caramel candies (e.g., Kraft Baking Caramels)
• 3/4 cup packed dark brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 2 cups all-purpose flour
• 1 (3.4-ounce) box of instant vanilla pudding mix
• 1 teaspoon baking soda
• 1 large or 2 medium Honeycrisp apples (peeled, cored, and diced)

How to make Caramel Apple Cookies

Prepare Butter and Sugar Coating:

• Place 12 tablespoons of unsalted butter in a stand mixer (or a large bowl if using a hand mixer) and let it soften at room temperature.
• In a small bowl, combine 1/2 cup granulated sugar with 1 1/2 teaspoons of apple pie spice or ground cinnamon. Stir and set aside.

Preheat and Prep:

• Preheat the oven to 350°F. Arrange two oven racks to divide the oven into thirds.
• Line two baking sheets with parchment paper or silicone baking mats. Unwrap 21 caramel candies and set aside.

Make the Cookie Dough:

• Add 3/4 cup packed dark brown sugar and the remaining 1/4 cup granulated sugar to the butter. Beat on medium-high speed using a paddle attachment (or beaters for a hand mixer) until the mixture is light and fluffy, about 2-3 minutes.
• Add the egg, vanilla extract, and kosher salt to the butter mixture. Beat until fully combined, about 30 seconds.

Combine Dry Ingredients:

• Whisk together the flour, instant vanilla pudding mix, baking soda, and the remaining 1 teaspoon of apple pie spice or cinnamon in a separate bowl.
• Add the dry ingredients to the butter mixture and beat on medium speed until fully incorporated, about 1 1/2 minutes.

Add Apples:

• Dice the peeled and cored Honeycrisp apples into small 1/4-inch pieces. Measure 1 1/2 cups diced apples (reserve any extra for another use) and fold them into the dough on low speed until just combined.

Shape and Fill the Cookies:

• Scoop 1 tablespoon of cookie dough and place one caramel candy in the center. Cover the caramel with another tablespoon of dough and roll it into a ball, ensuring the caramel is fully enclosed.
• Roll the dough ball in the prepared sugar-spice mixture until fully coated.
• Place the dough balls on the prepared baking sheets, 6 cookies per sheet, spacing them evenly.

Bake:

• Bake for 9 minutes, then rotate the baking sheets between the racks and front to back. Bake for another 7-9 minutes, or until the edges are lightly browned.
• Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.

Repeat:

• Continue with the remaining dough, refrigerating it between batches if necessary. Use the same parchment or baking mats for each round.

Tips to make perfect Caramel Apple Cookies

• Opt for apples that are firm and crisp, such as Granny Smith or Honeycrisp. They hold up better during baking and add a delightful texture to the cookies.
• Ensure that the apple pieces are finely chopped. Larger chunks can make the cookies uneven and harder to bake properly.
• Bring your butter and egg to room temperature before mixing. This helps create a smoother batter and ensures even baking.
• Use the spoon-and-level method to measure your flour. Too much flour can make the cookies dry, while too little can make them spread too much.
• If your dough seems too soft, chill it in the refrigerator for about 30 minutes. This helps prevent the cookies from spreading too much while baking.
• Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.

What to serve with Caramel Apple Cookies

I love to serve Caramel Apple Cookies with a warm cup of coffee and a cozy blanket, but if you like a bit more indulgence, try pairing them with a scoop of vanilla ice cream. Also, for a festive twist, enjoy them with hot apple cider or a spiced chai latte. For more variety, consider adding a drizzle of caramel sauce and a sprinkle of cinnamon on top.

How to store

To store Caramel Apple Cookies, allow them to cool completely before placing them in an airtight container. Keep the container at room temperature, and they will stay fresh for up to 5 days. For longer storage, refrigerate the cookies in a well-sealed container to maintain their moisture and flavor.

FAQ

Can I use store-bought caramel sauce instead of making my own?

Yes, store-bought caramel sauce can be used. Drizzle it over the cookies after baking for a similar effect.

What type of apple is best for these cookies?

Tart apples like Granny Smith work well because they balance the sweetness of the caramel. However, any firm apple will work.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure all other ingredients are gluten-free.

How do I keep the cookies soft and chewy?

Store the cookies in an airtight container with a slice of bread or an apple slice. The moisture from the bread or apple will keep the cookies soft.

Can I add nuts to this recipe?

Yes, chopped nuts like walnuts or pecans can be added to the dough for extra crunch and flavor.

How do I prevent the cookies from spreading too much?

Chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape during baking.

Can I use this recipe to make cookie bars?

Yes, press the dough into a greased baking pan and bake at the same temperature, adjusting the baking time as needed until the bars are golden and set.

Conclusion

Caramel Apple Cookies are a tasty treat that mixes the flavors of baked apples and caramel. They are easy to make and perfect for any occasion. Enjoy them with a cup of coffee or a scoop of vanilla ice cream. These cookies are sure to become a favorite!

Caramel Apple Cookies Recipe

Recipe by Wasian CookeryCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

24

cookies

Prep time

20

minutes

Cooking time

18

minutes

Total time

38

minutes

This Caramel Apple Cookies recipe is a delightful blend of sweet caramel and tart apple, perfect for fall gatherings and cozy treats at home. Quick and easy to make, these cookies are sure to become a family favorite.

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, softened

• 3/4 cup granulated sugar, divided

• 2 1/2 teaspoons apple pie spice or ground cinnamon, divided

• 21 soft caramel candies (e.g., Kraft Baking Caramels)

• 3/4 cup packed dark brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1/2 teaspoon kosher salt

• 2 cups all-purpose flour

• 1 (3.4-ounce) box of instant vanilla pudding mix

• 1 teaspoon baking soda

• 1 large or 2 medium Honeycrisp apples (peeled, cored, and diced)

Directions

• Prepare Butter and Sugar Coating:
• Place 12 tablespoons of unsalted butter in a stand mixer (or a large bowl if using a hand mixer) and let it soften at room temperature.
• In a small bowl, combine 1/2 cup granulated sugar with 1 1/2 teaspoons of apple pie spice or ground cinnamon. Stir and set aside.
• Preheat and Prep:
• Preheat the oven to 350°F. Arrange two oven racks to divide the oven into thirds.
• Line two baking sheets with parchment paper or silicone baking mats. Unwrap 21 caramel candies and set aside.
• Make the Cookie Dough:
• Add 3/4 cup packed dark brown sugar and the remaining 1/4 cup granulated sugar to the butter. Beat on medium-high speed using a paddle attachment (or beaters for a hand mixer) until the mixture is light and fluffy, about 2-3 minutes.
• Add the egg, vanilla extract, and kosher salt to the butter mixture. Beat until fully combined, about 30 seconds.
• Combine Dry Ingredients:
• Whisk together the flour, instant vanilla pudding mix, baking soda, and the remaining 1 teaspoon of apple pie spice or cinnamon in a separate bowl.
• Add the dry ingredients to the butter mixture and beat on medium speed until fully incorporated, about 1 1/2 minutes.
• Add Apples:
• Dice the peeled and cored Honeycrisp apples into small 1/4-inch pieces. Measure 1 1/2 cups diced apples (reserve any extra for another use) and fold them into the dough on low speed until just combined.
• Shape and Fill the Cookies:
• Scoop 1 tablespoon of cookie dough and place one caramel candy in the center. Cover the caramel with another tablespoon of dough and roll it into a ball, ensuring the caramel is fully enclosed.
• Roll the dough ball in the prepared sugar-spice mixture until fully coated.
• Place the dough balls on the prepared baking sheets, 6 cookies per sheet, spacing them evenly.
• Bake:
• Bake for 9 minutes, then rotate the baking sheets between the racks and front to back. Bake for another 7-9 minutes, or until the edges are lightly browned.
• Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
• Repeat:
• Continue with the remaining dough, refrigerating it between batches if necessary. Use the same parchment or baking mats for each round.

Notes

• Opt for apples that are firm and crisp, such as Granny Smith or Honeycrisp. They hold up better during baking and add a delightful texture to the cookies.