Description
Caramel Apple Cookies are soft, chewy fall-inspired treats made with cinnamon-spiced dough, diced firm apples, and topped with a luscious caramel drizzle. They taste like mini apple pies with the convenience of cookies, perfect for autumn gatherings, cozy afternoons, or festive dessert platters.
Ingredients
Cookies:
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2 3/4 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1 cup unsalted butter, softened
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3/4 cup brown sugar
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1/4 cup granulated sugar
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2 large eggs
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2 teaspoons vanilla extract
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2 cups diced firm apples (Honeycrisp or Granny Smith)
Caramel Drizzle:
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1 cup caramel bits
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2 tablespoons heavy cream
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Pinch of salt
Instructions
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Whisk flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
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In a large bowl, beat butter with both sugars until light and fluffy.
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Add eggs one at a time, mixing well. Stir in vanilla.
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Fold in diced apples gently without overmixing.
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Cover and chill dough for at least 2 hours.
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Scoop 2-tablespoon-sized dough balls onto the sheet, 2 inches apart.
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Bake 12–14 minutes until edges are golden. Cool on tray 5 minutes, then transfer to a wire rack.
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Melt caramel bits with cream and salt in the microwave, stirring every 30 seconds until smooth.
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Drizzle caramel over cooled cookies before serving.
Notes
Chill the dough for chewier cookies and reduced spreading.
Choose firm apples to prevent mushiness.
Use parchment paper between stacked cookies to avoid caramel sticking.
Store cooled cookies in an airtight container up to 4 days, or freeze undrizzled cookies up to 2 months.
- Prep Time: 20 minutes
- Chilling Time: 2 hours 6 minutes
- Cook Time: 12–14 minutes per batch
- Category: Desserts
- Method: Baking
- Cuisine: American