Caramel Apple Cookies Recipe – Easy Gooey Fall Dessert Youll Love

Introduction

The very first time caramel apple cookies hit my oven, the whole kitchen smelled like a cozy autumn afternoon—sweet, buttery, with a hint of warm spice and gooey caramel bubbling at the edges. I swear, every year when the leaves start turning and apples pile up at the market, this recipe jumps straight to the top of my must-bake list. There’s just something about crisp apple chunks tucked inside a soft, chewy cookie, with gooey caramel oozing in every bite, that feels like fall in a handful. Honestly, these irresistible gooey caramel and crisp apple delight cookies are more than just a dessert—they’re a mood, a memory, and a little hug in cookie form.

I stumbled onto this caramel apple cookies recipe when I was hunting for a fall treat that was easy enough for weeknights but special enough for sharing. After a few (okay, more than a few) batches, I found the perfect balance: sweet, tangy apples paired with soft, melty caramel, all wrapped up in a buttery cookie that stays crisp on the edges and gooey in the middle. If you’re anything like me, you want a dessert that tastes homemade but doesn’t take hours or fancy gadgets. This one is just that—quick, fuss-free, and packed with flavor.

Whether you’re baking for family, a holiday party, or just to treat yourself after a chilly walk, these caramel apple cookies deliver. They’re great for busy parents, holiday hosts, or anyone craving that classic caramel apple combo without all the sticky mess. I’ve tested this recipe more times than I can count (and eaten more cookies than I should admit)—so trust me, it’s a keeper. If you want gooey, crisp, and utterly addictive cookies, you’re in the right place. Let’s bake up some fall magic!

Why You’ll Love This Recipe

• Quick & Easy: These caramel apple cookies come together in just about 35 minutes, so you’re never far from a warm batch. Great for last-minute cravings or when you need a dessert in a pinch.
• Simple Ingredients: No weird or hard-to-find stuff—just apples, caramel bits, pantry staples, and a sprinkle of cinnamon. You probably already have most of it on hand.
• Perfect for Fall Gatherings: Whether it’s a potluck, family movie night, or Thanksgiving dessert table, these cookies fit right in. The flavors scream autumn!
• Crowd-Pleaser: I’ve handed these out to kids, teens, and adults—they disappear faster than any other cookie I make. People always ask for the recipe.
• Unbelievably Delicious: Crisp apple chunks add juicy pops, while the caramel melts into gooey pockets. The texture is just dreamy—soft inside, crisp outside.

What sets these irresistible gooey caramel and crisp apple delight cookies apart? First off, I chop my apples small for extra crispness and use caramel bits (instead of squares) so they melt perfectly without pooling or burning. I tweak the cinnamon and vanilla just enough to boost the apple flavor without overwhelming it. The result? A cookie that tastes like a caramel apple pie, but easier and way less messy.

Honestly, it’s the emotional comfort for me. These cookies bring back memories of apple picking, chilly walks, and laughter around the table. They’re not just tasty—they feel like a treat you’d get from Grandma’s kitchen, only faster and with a gooey twist. Bake a batch for yourself or for friends, and watch the smiles happen. You’ll see why I’m obsessed!

Ingredients Needed

This caramel apple cookies recipe relies on simple, wholesome ingredients that work together for a bold, comforting flavor. Most are pantry staples, and you can swap a few based on what’s in your kitchen or your dietary needs.

• All-purpose flour (2 cups / 240g): The backbone of your dough—stick with plain flour for the best texture.
• Baking soda (1/2 tsp / 2g): Helps your cookies puff up nice and soft.
• Salt (1/2 tsp / 3g): Balances sweetness and makes the caramel pop.
• Ground cinnamon (1 tsp / 3g): Adds warmth and classic fall flavor—don’t skip it!
• Unsalted butter, softened (1/2 cup / 115g): Makes your cookies tender. (You can use plant-based butter for a dairy-free option.)
• Brown sugar, packed (3/4 cup / 150g): Gives the cookies a deep, molasses-rich sweetness and chewy texture.
• Granulated sugar (1/4 cup / 50g): Adds a hint of crispness to the edges.
• Large egg (1): Binds everything and adds richness.
• Vanilla extract (1 tsp / 5ml): Boosts the apple and caramel flavors. (I love Nielsen-Massey for vanilla.)
• Apple, peeled & diced small (1 large / about 1 cup / 120g): Use a crisp, tart variety like Granny Smith for the best texture—Fujis or Honeycrisps work too.
• Caramel bits (3/4 cup / 130g): These melt into gooey pockets. Kraft makes great caramel bits, or you can chop up soft caramel squares.
• Optional: lemon juice (1 tsp / 5ml): Toss with apples to stop browning—especially handy if prepping in advance.
• Optional: chopped pecans or walnuts (1/2 cup / 50g): For a nutty crunch. Totally optional, but really tasty!

If you need gluten-free cookies, swap the flour for a blend like King Arthur’s or Bob’s Red Mill 1:1. For a vegan version, use a flax egg and dairy-free butter. Feel free to play with apple varieties—sometimes I’ll mix Honeycrisps and Granny Smiths for a sweet-tart combo. You can use store-bought caramel bits or chop up soft caramels (avoid hard caramels—they don’t melt well).

These ingredients are flexible, so you can customize based on what’s in season or your pantry. During apple season, fresh-picked apples are unbeatable! In a pinch, use dried apples—just rehydrate them in a splash of apple juice. If you’re feeling adventurous, add a pinch of nutmeg or ginger for extra spice.

Equipment Needed

• Mixing bowls (large & medium): For combining your dough and prepping the apples.
• Hand mixer or stand mixer: Makes creaming the butter and sugar a breeze—but you can use a sturdy whisk and elbow grease if needed.
• Measuring cups & spoons: For accuracy. I always double-check flour with a kitchen scale for best results.
• Baking sheet: Line with parchment paper for easy cleanup and even browning.
• Parchment paper or silicone baking mat: Keeps cookies from sticking and helps with cleanup.
• Spatula: For mixing and transferring cookies.
• Cookie scoop (medium): For even-sized cookies. If you don’t have one, a tablespoon works fine.
• Knife & cutting board: For dicing apples and (if needed) caramel pieces.
• Cooling rack: Lets cookies cool evenly and keeps them from getting soggy bottoms.

If you’re on a budget, you can use a regular spoon instead of a fancy scoop, and wax paper instead of parchment in a pinch. I’ve tried both hand and stand mixers—both work, though a hand mixer is easier to clean up. Just be sure to dry your baking sheets thoroughly before adding cookie dough, or you’ll risk uneven browning. If you use silicone mats, wash them well so no old flavors sneak into your cookies!

Preparation Method

1. Prep your ingredients: Peel and dice your apple into small cubes (about 1/4 inch / 0.6cm). If you’re worried about browning, toss the pieces with lemon juice. Set aside.
2. Preheat the oven: Heat to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
3. Mix dry ingredients: In a medium bowl, whisk together 2 cups (240g) flour, 1/2 tsp (2g) baking soda, 1/2 tsp (3g) salt, and 1 tsp (3g) cinnamon.
4. Cream butter & sugars: In a large bowl, beat 1/2 cup (115g) softened butter, 3/4 cup (150g) brown sugar, and 1/4 cup (50g) granulated sugar until light and fluffy—about 2-3 minutes. (If mixing by hand, use a sturdy whisk and some muscle!)
5. Add egg & vanilla: Beat in 1 large egg and 1 tsp (5ml) vanilla extract until fully combined.
6. Combine wet & dry: Gradually stir in the dry ingredients. Mix until just combined—don’t overmix or your cookies will get tough.
7. Fold in apples & caramel: Gently fold in diced apple (about 1 cup / 120g), 3/4 cup (130g) caramel bits, and optional nuts if using. The dough will be thick and chunky.
8. Scoop the dough: Use a medium cookie scoop or tablespoon to drop dough balls (about 1.5 tablespoons / 30g each) onto your prepared baking sheet, leaving about 2 inches (5cm) between each.
9. Bake: Bake for 10-12 minutes, or until the edges are golden and the centers look set but still soft. The caramel will be bubbly and gooey.
10. Cool: Let cookies cool on the baking sheet for 5 minutes (they’ll be super soft and gooey at first). Transfer to a wire rack to cool completely. The caramel firms up as they cool.
11. Troubleshooting: If cookies spread too much, chill dough for 20 minutes before baking. If caramel leaks, don’t worry—it makes tasty, chewy edges!
12. Sensory cues: Cookies should be golden on the bottom, smell sweet and spicy, and feel slightly firm around the edges with a soft center.

I’ve found that chopping apples small helps them bake evenly—you don’t want big chunks or the cookies get soggy. If you use chopped caramels, keep pieces small so they melt into the dough. A cookie scoop gives perfect rounds, but a spoon works too. And don’t panic if caramel bubbles out—those crispy caramel bits on the edge are pure magic!

Cooking Tips & Techniques

Here’s what I’ve learned from baking (and occasionally botching) these caramel apple cookies over the years:

• Don’t Overmix: Once you add the flour, mix just until combined. Overmixing gives you tough cookies.
• Chill the Dough (if needed): If your kitchen is warm or you want super thick cookies, pop the dough in the fridge for 20-30 minutes before baking. It helps prevent spreading.
• Uniform Apple Chunks: Dice apples small and evenly. Large pieces can release too much moisture and make cookies soggy.
• Even Spacing: Caramel melts and spreads—leave plenty of space between cookies so they don’t merge.
• Watch the Edges: The cookies are done when edges are golden and the centers look just set. Don’t wait for them to look fully baked—they finish setting as they cool.
• Let Cool on the Sheet: Caramel makes cookies super soft straight out of the oven. Give them 5 minutes on the sheet before moving to a rack.
• Common Mistake: Skipping parchment—trust me, caramel sticks like crazy. Always use parchment or a silicone mat.

I once tried making these with extra caramel and learned the hard way—too much caramel means puddles and burnt bits! Stick to the recommended amount. If you want more caramel flavor, drizzle melted caramel over cooled cookies. Timing is key: bake too long and caramel turns hard, too short and cookies fall apart. Multitask by prepping apples while the butter softens, and always preheat your oven for even results.

For consistent cookies, use a cookie scoop. And if you’re baking in batches, let the baking sheet cool between uses to prevent spreading. Simple tips, but they make a big difference!

Variations & Adaptations

These caramel apple cookies are super flexible! Here are some fun ways to change things up:

• Gluten-Free: Substitute a 1:1 gluten-free flour blend for regular flour. I’ve tried Bob’s Red Mill and King Arthur’s—they both work well.
• Dairy-Free: Use plant-based butter and dairy-free caramel (look for coconut milk caramels) for a totally vegan cookie. Replace the egg with a flaxseed “egg” (1 tbsp flaxseed meal + 2.5 tbsp water).
• Spiced Up: Add 1/4 tsp ground ginger or nutmeg for extra autumn warmth. Or toss in a dash of cardamom for a fancy twist!
• Different Apples: Try mixing sweet and tart apples for a complex flavor. In summer, swap in diced pears or peaches for a seasonal switch.
• Oatmeal Version: Replace 1/2 cup of flour with quick oats for a chewy, hearty cookie. I’ve made this for brunch and it’s a hit!
• Add-Ins: Toss in dried cranberries, white chocolate chips, or toasted coconut for a fun twist. Kids love the color and extra sweetness.
• Nut-Free: Skip the nuts if allergies are a concern. The cookies are still plenty delicious and gooey.

One of my favorite riffs is adding chopped pecans and a pinch of ginger—makes them taste like caramel apple pie in cookie form. If you want a different baking method, you can press the dough into a pan and bake as bars (add 5-8 minutes to baking time). This recipe adapts to almost any preference or need, so get creative and make them your own!

Serving & Storage Suggestions

These caramel apple cookies taste best fresh from the oven, but they’re just as good at room temp or even chilled.

• Serving: Serve warm for maximum gooeyness—just let them cool enough to hold. They look gorgeous stacked on a rustic platter or tucked in a cookie tin. Pair with hot apple cider, coffee, or chai for a dreamy fall snack.
• With Other Dishes: They’re a perfect finish for a cozy meal of chili or stew, or as part of a fall dessert buffet. Try with vanilla ice cream for extra indulgence.
• Storage: Store cooled cookies in an airtight container at room temp for up to 4 days. If you want them super soft, add a slice of bread to the container—it keeps them moist.
• Freezing: These freeze well! Arrange in layers with wax paper between, seal tight, and freeze for up to 2 months. Thaw at room temp or microwave for 10 seconds for gooey caramel again.
• Reheating: If cookies lose their gooey edge, pop them in the microwave for 8-10 seconds. The caramel softens right up.

Flavors deepen overnight, so cookies on day two taste even richer. I’ve also packed them for lunchboxes—they’re sturdy and travel well, but wrap tightly so caramel doesn’t stick to everything in sight!

Nutritional Information & Benefits

Each caramel apple cookie (about 35g) contains roughly:

• Calories: 120
• Fat: 5g
• Carbs: 18g
• Fiber: 1g
• Sugar: 12g
• Protein: 1g

Apples bring vitamin C, fiber, and antioxidants, while cinnamon may help with blood sugar balance. Using real butter and minimal processed ingredients means you get wholesome fats and flavor. For gluten-free or dairy-free eaters, simple swaps keep these cookies accessible. Allergens include wheat, dairy, and eggs (unless you use substitutes). I love that a treat like this can fit into a balanced lifestyle—homemade means you know what’s inside, and you can adjust for your needs.

Conclusion

If you’re craving a dessert that truly celebrates fall, these irresistible gooey caramel and crisp apple delight cookies are a must-try. They’re easy, packed with flavor, and endlessly customizable. Honestly, I love how simple ingredients come together for a cookie that tastes bakery-level but feels like home.

Don’t be afraid to swap apples, add nuts, or tweak the spices—make this caramel apple cookies recipe your own. Every batch I bake brings a little more fall magic into my kitchen, and I hope they do the same for you. Leave a comment below with your favorite add-ins or any tweaks you try—I always love seeing your creations!

Here’s to cozy baking, gooey treats, and sweet memories. Grab your apples and caramels, and let’s make fall delicious!

Frequently Asked Questions

Can I use store-bought caramel squares instead of caramel bits?

Yes, just chop them into small pieces so they melt evenly. Avoid hard caramels—they won’t give that gooey texture.

What kind of apple works best for caramel apple cookies?

Granny Smiths are great for tartness and crispness, but Honeycrisp or Fuji add sweetness. Any firm apple works—combining two types is even better!

Can I make these cookies gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend. I’ve had good results with King Arthur and Bob’s Red Mill blends.

How do I keep my cookies from spreading too much?

Chill the dough for 20-30 minutes before baking, and space cookies well on the baking sheet. Use parchment for best results.

Do these cookies freeze well?

They do! Freeze in layers with wax paper between, then thaw at room temperature or microwave for a few seconds to bring back the gooey caramel.

Caramel Apple Cookies

---

• Author: Savannah Collins
• Total Time: 27 minutes
• Yield: 20 cookies 1x

Print Recipe

Pin Recipe

Description

These gooey caramel apple cookies are packed with crisp apple chunks and melty caramel bits, delivering all the cozy flavors of fall in a soft, chewy cookie. Quick to make and endlessly customizable, they’re perfect for autumn gatherings or a comforting treat at home.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 large apple, peeled & diced small (about 1 cup)
• 3/4 cup caramel bits (or chopped soft caramel squares)
• 1 teaspoon lemon juice (optional, for tossing apples)
• 1/2 cup chopped pecans or walnuts (optional)

---

Instructions

1. Peel and dice the apple into small cubes (about 1/4 inch). Toss with lemon juice if desired to prevent browning. Set aside.
2. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
3. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
4. In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
5. Beat in the egg and vanilla extract until fully combined.
6. Gradually stir in the dry ingredients until just combined. Do not overmix.
7. Gently fold in diced apple, caramel bits, and optional nuts. The dough will be thick and chunky.
8. Use a medium cookie scoop or tablespoon to drop dough balls (about 1.5 tablespoons each) onto the prepared baking sheet, leaving about 2 inches between each.
9. Bake for 10-12 minutes, or until edges are golden and centers look set but still soft.
10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11. If cookies spread too much, chill dough for 20 minutes before baking. If caramel leaks, it’s okay—crispy caramel edges are delicious!

Notes

For thicker cookies, chill the dough for 20-30 minutes before baking. Dice apples small for even baking and avoid soggy cookies. Always use parchment or a silicone mat to prevent caramel from sticking. You can customize with nuts, oats, or extra spices. These cookies freeze well and taste even richer the next day.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (about 35g)
• Calories: 120
• Sugar: 12
• Sodium: 70
• Fat: 5
• Saturated Fat: 3
• Carbohydrates: 18
• Fiber: 1
• Protein: 1

Keywords: caramel apple cookies, fall dessert, easy cookies, autumn baking, apple recipes, caramel cookies, chewy cookies, holiday treats