Deliciously Soft Caramel Apple Cookies You’ll Crave!

Caramel Apple Cookies always crave my attention when I’m standing in the kitchen, staring down a bowl of sad-looking apples, wondering what to do for dessert. These cookies are like a cozy fall hug, but honestly, I’ll bake them any time my sweet tooth comes knocking. Maybe you’ve managed a gorgeous tart like this caramelized onion apple tart or got hooked on all things caramel, like my favorite deliciously easy caramel apple cheesecake dip. Still, I promise, if you want a rustically chewy, sticky-sweet treat for any occasion (even if it’s just Thursday), nothing beats these cookies.

Why You Will Love This Recipe

Listen: I don’t throw around “life-changing” lightly, but these caramel apple cookies? They’re soft and a little chewy, with a gooey caramel center that almost puddles out if you time it right. The apples? Oh, they give this magic bite of tartness that cuts through all the sweet, which is exactly how I like my cookies (not teeth-breakingly sugary, ya know?).

Making them feels like channeling Grandma’s kitchen, but way easier—no three-hour pie crust drama required. Plus, you can use up bruised apples hanging out in the drawer (who actually eats those raw, anyway?). Friends always ask for these—one guy insisted they were straight from a five-star bakery. I’m telling you: when you walk into the room with a plate of these, you’ll be legendary.

And let me just say, if you haven’t tried a batch alongside a mug of tea, you’re missing out. Oh, and the house smells like a dream.

Expert Baking Tips for Caramel Apple Cookies

Okay, no need to pretend you’re on the Great British Bake Off, but there are some things you can do to make these cookies dreamy. First off, pick tart, crisp apples. I use Granny Smith, but Honeycrisp works when I’m feeling fancy. Chop them small—giant apple chunks make the cookies all weird-shaped, and nobody wants a mouthful of soggy fruit.

Also, let the melted caramel cool slightly before you mix it in. Otherwise? You’ll end up with weird grainy sugar bits (been there, trust me, not cute). Always chill the dough, even if you’re impatient. It keeps the cookies from spreading into sad pancakes. Parchment paper is your friend here. You don’t want to scrape burnt caramel off the baking sheet.

Last, sprinkle a little extra flaky salt on top. It makes the flavors pop and honestly feels a little chef-y—people will ask what your “secret” is.

“These cookies were gone in under an hour at my last family game night. Even Dad asked for the recipe, and he never likes dessert!” –Maggie L.

How to Make Crumbl Caramel Apple Copycats

If you dream about those giant Crumbl caramel apple cookies but can’t stomach the price (or the drive), good news: you can totally make your own. Start with a simple sugar cookie base, but add a heap of chopped apples and soft caramel bits right into the dough. Scoop generous blobs onto your baking sheet—I make mine oversized, because why not?

Try baking at a slightly lower temp than your go-to recipe. This helps the cookies stay thick and gooey, just like the ones from the shop. Right when they come out of the oven, squish an extra little caramel square on top and swirl it with a butter knife (don’t skip this unless you hate fun). That melts into a shiny, melty puddle. Voilà.

If you want the “fancy bakery look,” drizzle a bit of extra caramel over each cookie for good measure. It’s over the top but so worth it. Takes a little patience, but the deliciously soft caramel apple cookies are every bit as good—dare I say, even better than the original.

Tip	Description
Choose the Right Apples	Opt for Granny Smith or Honeycrisp for the best balance of sweet and tart flavor.
Chill the Dough	Let the dough chill to prevent cookies from spreading too much during baking.
Use Parchment Paper	Line your baking sheets with parchment for easy removal and less mess.
Add Flaky Salt	Sprinkle a bit of flaky salt on top for a burst of flavor enhancement.
Storage Tip	Keep cookies soft longer by placing a slice of bread in the container with them.

Recipe Information

Ingredients are simple (thank goodness). Grab one big apple (think Granny Smith or Honeycrisp), 1 cup of soft caramels chopped up, 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, half cup unsalted butter (room temp), 1 cup brown sugar, 1 egg, 1 teaspoon vanilla, and some cinnamon because why not? Toss in a little nutmeg if you like that pumpkin spice feel.

Peel and dice that apple super small. Mix your dry stuff (flour, baking soda, salt, cinnamon) in one bowl. In another, cream your butter and sugar ’til fluffy (elbow grease helps if you’re doing it by hand). Beat in the egg and vanilla. Add your dries to your wets slowly (if you dump, you’ll get flour facials). Gently fold in apples and caramels. Chill for 30 minutes—or longer if you can stand it.

Bake at 350°F for about 10-12 minutes (keep those edges soft-looking for that bakery chewiness). Cool on the tray. Try not to eat three right off the rack, if you have any self-control. Pair these with deliciously easy caramel apple slices with chocolate drizzle or check out my irresistible cream cheese caramel apple dip you’ll love if you need a crazy-good dessert platter.

Recipe Notes

Don’t panic if the dough feels sticky—it’s supposed to. Chilling fixes that. If you want big, bakery-style cookies, scoop the dough with an ice cream scoop instead of a spoon. Don’t crowd the cookies; they like their personal space.

Caramel bits can get runny, so line your baking tray or prepare for caramel-cemented pans. If you prefer crispier cookies (like my brother), bake a minute longer.

And hey, don’t be shy about swapping nuts or adding some mini chocolate chips. Let’s be real—there’s no such thing as “too much” in cookies.

Serving Suggestions

• Crumble warm cookies over vanilla ice cream for a (semi) grown-up sundae.
• Dunk them in coffee or tea for the coziest snack.
• Pack a few in your kid’s lunchbox for the world’s fanciest treat.
• Make a cookie sandwich with apple butter. It sounds weird but trust me, it’s magic.

Common Questions

Can I skip the caramel?
Technically yes, but you’ll lose the main “caramel apple cookies” vibe—just make apple cookies instead.

What’s the best apple to use?
Go for Granny Smith if you like tart and crisp, but Honeycrisp works really well too.

Can I freeze the dough?
Absolutely. Scoop it out, freeze on a tray, then bag them up–they bake just fine from frozen, maybe add a minute.

How do I keep cookies soft?
Stick a slice of bread in your storage container. Old trick—totally works.

Do I have to peel the apples?
I do for texture, but if you’re feeling lazy, don’t sweat it. Nobody’s judging.

Bake These—You’ll Thank Me!

There you have it. Now you know how to make a batch of caramel apple cookies so good, even your picky uncle will ask for seconds. Experiment with your favorite apples, or play around with add-ins until you find your “signature” cookie combo. Don’t be afraid to get creative—baking should be fun, not stressful. If you want more cozy desserts, check out sites like Sally’s Baking Addiction and, obviously, poke around here for more ideas. Go on, preheat that oven—your future self and your whole family will be grateful.

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