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Soft and Chewy Caramel Apple Cookies

A stack of three caramel apple cookies, cut open to show apple chunks, drizzled with thick caramel sauce.
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Make these soft, chewy cookies filled with fresh apple pieces and warm spices, topped with a gooey caramel drizzle. This recipe captures the best flavors of fall baking.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup finely diced Granny Smith apples (about 1 medium apple)
  • 1/2 cup soft caramel candies, unwrapped and chopped, or 1/2 cup thick caramel sauce for mixing in
  • 1/2 cup caramel sauce, for drizzling

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. You can use a stand mixer or hand mixer for this step.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Gently fold in the finely diced apples and the chopped caramel candies (if using them mixed into the dough).
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For a thicker, bakery-style cookie, slightly press the dough balls down.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown but the centers still look slightly soft. This helps achieve a chewy texture.
  9. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Once the cookies are cool, warm the reserved caramel sauce slightly so it is pourable. Drizzle the caramel sauce generously over the tops of the cookies. Allow the drizzle to set before serving.

Notes

  • For the softest, chewiest cookie, slightly underbake them. They will firm up as they cool.
  • If you want a ‘Crumbl Copycat’ look, use a large cookie scoop (about 3 tablespoons of dough) and consider adding a cream cheese frosting layer before drizzling the caramel.
  • Use firm, tart apples like Granny Smith for the best texture and flavor contrast against the sweet caramel.
  • If you prefer a stronger caramel flavor throughout, skip mixing in chopped candies and instead swirl 1/4 cup of thick caramel sauce into the dough just before adding the apples.

Nutrition

Find it online: https://cookingbycarla.com/caramel-apple-cookies-recipe/