Caramel apple cookies are what I crave the minute I see the first leaf hit the ground. Listen, if you’ve ever felt a little bored with regular cookies (been there), these treats are a serious game changer for fall. Somehow, they pack all the good stuff about a caramel apple into a soft, chewy bite… without getting sticky caramel on your chin (I don’t miss that, honestly). If you’ve ever wanted a fun dessert to bring to a potluck or just to have something cozy after dinner, you need to try these. And if you like discovering new seasonal treats as much as me, check out my favorite cinnamon apple cider donuts for more ideas.
What makes them special
Alright, let’s talk about what makes caramel apple cookies so darn great. It’s not just that they taste exactly like fall in a bite (though, yup, they really do). The thing is, you get that combination of soft caramel chunks, juicy little bits of apple, and cinnamon warmth all wrapped in a super-soft cookie. No crunchy, jaw-hurting caramel. No awkward bites like with a classic caramel apple. Also, these cookies hold up for a few days, so they’re awesome for lunchboxes, road trips, and random late-night snacks. Your house is about to smell like a fancy bakery—be prepared for neighbors to “drop by” when they’re baking.
If you’ve ever wondered if cookies could really taste like a caramel apple, here’s your answer: YES. These cookies are basically a hug in food form. When I made them for my old roommate, she grabbed two and hid one in her purse for later. I understand this urge now.
Ingredients
You don’t really need anything wild for this one. Promise. Grab these:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon (gotta have it)
- 1/2 cup unsalted butter (softened, not melted—I learned this the messy way)
- 1 cup packed brown sugar
- 1/4 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract (real vanilla gives extra oomph)
- 1 cup diced tart apple (think Granny Smith or Honeycrisp)
- 3/4 cup caramel bits or soft caramel candies, chopped
Optional: 1/2 cup rolled oats for a fun twist
That’s it. Most things you probably already have hanging out in your kitchen, minus the caramel bits maybe. 
Baking steps
Let’s get to it! I always recommend setting out the butter and eggs first so they’re not chilly. Cold butter doesn’t cream right, and that’s important for these cookies turning out soft.
First, mix your flour, baking soda, salt, and cinnamon in a bowl. Set that aside. Grab another bowl (or your mixer, if you wanna go fancy) and cream together the butter, brown sugar, and white sugar until fluffy. Add in the eggs and vanilla, mix again, and then toss in those dry ingredients.
This dough is chunky. Once it’s blended, fold in the diced apples and the caramel bits. You’ll want to make sure they’re spread out, otherwise you end up with some sad cookies with no apple. Scoop balls of dough onto a lined cookie sheet—give them some room to spread.
Bake at 350°F for about 10-12 minutes. You’re looking for golden edges, but the centers should look a little soft still. That’s how you get the chewy magic, trust me. Cool on the baking sheet for five minutes, then transfer to a rack (if you can wait, which I never do).
Here’s a quick-glance cheat table if you’re a visual thinker like me:
| Step | Action | Time | Pro Tip |
|---|---|---|---|
| Prep ingredients | Dice apples, soften butter | 10 mins | Measure everything before starting. |
| Mix & assemble | Cream, mix, fold in apple/caramel | 10 mins | Don’t overmix after adding the flour. |
| Bake | Scoop, bake, cool | 12 mins per tray | Pull them early for soft centers. |
Optional glaze
Okay, you can stop there. But if you’re feeling extra (I usually am), a simple glaze drizzled on top is perfection. Takes them to five-star restaurant level, no joke.
Just stir together about 3/4 cup powdered sugar, a tablespoon of milk (add more or less for thickness), and a small splash of vanilla. Drizzle however you like—stripes, zig-zag, Jackson Pollock style, whatever works. If you want a caramel glaze, melt a few caramel candies with a splash of cream, whisk until smooth, and drizzle over the cookies. Sticky, gooey, glorious.
Seriously, don’t skip licking the spoon.
Storage
Now for the boring part (but important). Caramel apple cookies keep really well, as long as you store them right.
Stick leftovers in an airtight container at room temp for up to three days. I sometimes throw a piece of bread in the container—it sounds weird, but it keeps the cookies soft, especially if you live somewhere dry.
Freeze? Totally doable. Lay them flat on a tray, freeze until firm, then pop in a bag. Good for about a month. To thaw, just let them sit on the counter. No device needed, no fuss.
Quick tip: If you glaze them, layer parchment between so they don’t stick.
Common Questions
Q: What type of apple works best for caramel apple cookies?
A: I love tart apples like Granny Smith. Keeps things from getting too sweet and mushy. Fuji or Honeycrisp is also nice.
Q: Should I peel the apples?
A: Up to you. I usually peel for a softer bite, but some folks like a little texture. No apple police here.
Q: Can I use store-bought caramel sauce?
A: Nah, it’ll just melt everywhere and make a mess. Stick with caramel bits or chopped soft caramels. Caramel candies work like a charm.
Q: Gluten-free possible?
A: Sure is. Swap your favorite gluten-free flour blend, but keep an eye so the cookies don’t get crumbly.
Q: How do I make them look extra pretty for a party?
A: Drizzle that glaze and maybe top with a tiny apple chunk or caramel piece before baking. Insta-worthy, trust me.
Give These Cozy Cookies A Go!
If you’re any bit of a cookie fanatic or just someone desperate for an easy crowd-pleaser for fall, I’m officially telling you—run, don’t walk, to make caramel apple cookies. They’re a million times simpler than caramel apples and twice as comforting. Honestly, they even beat my grandma’s oatmeal cookies… sorry, Nana. If you’re curious for more ideas or want to see another take, the SOFT & CHEWY Caramel Apple Cookies (with VIDEO …) recipe is a fantastic resource. And if you’re wondering how else to get your apple fix this season, you can always peek at seasonal snack ideas for more inspiration. Let me know how yours turn out, and don’t forget to save a few for yourself (hiding them in the freezer is totally allowed). Happy fall baking!
Caramel Apple Cookies
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Cozy cookies that capture the essence of caramel apples in a soft and chewy bite, perfect for fall.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/4 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup diced tart apple (Granny Smith or Honeycrisp)
- 3/4 cup caramel bits or soft caramel candies, chopped
- Optional: 1/2 cup rolled oats
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix together flour, baking soda, salt, and cinnamon. Set aside.
- In another bowl, cream together the softened butter, brown sugar, and white sugar until fluffy.
- Add in eggs and vanilla extract; mix well.
- Gradually add the dry ingredients to the wet mixture, folding until combined.
- Fold in diced apples and caramel bits until evenly distributed.
- Scoop balls of dough onto a lined cookie sheet, spacing them well.
- Bake for 10-12 minutes until golden on the edges and slightly soft in the center.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For an optional glaze, mix 3/4 cup powdered sugar with 1 tablespoon milk and a splash of vanilla. Drizzle over cookies once cooled.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg