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Caramel Apple Cookies

Soft, chewy cookies filled with fresh apples, warm spices, and drizzled with sweet caramel. Perfect for autumn gatherings, holiday parties, or cozy baking at home.
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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 10 minutes
Total Time 37 minutes
Course Dessert, Snack
Cuisine American, Autumn Recipes
Servings 4 people
Calories 260 kcal

Equipment

  • Mixing Bowl
  • Electric mixer (hand or stand mixer)
  • Baking sheet (lined with parchment paper)
  • Saucepan (for melting caramel)
  • Measuring cups and spoons

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar packed
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup diced fresh apple Granny Smith or Honeycrisp recommended
  • 15 soft caramel candies or caramel bits
  • 2 tbsp heavy cream for caramel drizzle

Optional Add-ins

  • 1/2 cup chopped pecans
  • 1/2 cup rolled oats
  • 1/2 cup white chocolate chips

Instructions
 

  • Prep the Apples: Peel and finely dice the apple. Toss with a little lemon juice to prevent browning and set aside.
  • Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • Cream Butter and Sugars: In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy.
  • Add Eggs and Vanilla: Beat in the egg and vanilla extract until smooth.
  • Combine Wet and Dry: Gradually mix the dry ingredients into the wet mixture until just combined.
  • Fold in Apples: Gently fold in the diced apples (and optional add-ins like pecans or oats).
  • Bake Cookies: Preheat oven to 350°F (175°C). Drop spoonfuls of dough onto a parchment-lined baking sheet. Bake for 10–12 minutes until edges are golden.
  • Prepare Caramel Drizzle: In a small saucepan, melt caramel candies with heavy cream over low heat until smooth.
  • Finish and Serve: Drizzle warm caramel over cooled cookies. Optionally, sprinkle with sea salt for a gourmet touch.

Notes

Best apples: Tart Granny Smith or crisp Honeycrisp.
Store cookies in an airtight container for up to 3 days or refrigerate for 1 week.
Dough can be frozen for up to 3 months.
Keyword autumn baking, caramel apple cookies, caramel drizzle cookies, fall dessert