The Ultimate Caramel Apple Cookies: A Bite-Sized Taste of Fall

There is something truly magical about the transition from summer to fall. As the leaves start to turn and the air gets that crisp, cool edge, my kitchen inevitably begins to smell like cinnamon, nutmeg, and warm sugar. While I love a classic fruit dessert, sometimes you want the flavors of an autumn harvest without the fuss of rolling out a pie crust.

That is where these Caramel Apple Cookies come in. They are soft, cake-like, and packed with fresh apple chunks and melty caramel bits. If you’ve enjoyed my Caramel Apple Pie Cookies, you are going to absolutely flip for this drop-cookie version. It’s a handheld celebration of the season!

Why I Love This Recipe

I am a firm believer that cookies shouldn’t just be for chocolate lovers. This recipe highlights the natural sweetness of fruit paired with the rich, buttery depth of brown sugar and caramel.

• Texture Heaven: You get the soft crumb of a muffin with the chewy edges of a classic cookie.
• Fresh Ingredients: Using real diced apples provides a burst of moisture and tartness that artificial flavorings just can’t match.
• Quick & Easy: No chilling time required! You can go from craving to eating in about 30 minutes.

If you are looking for more ways to celebrate the season, I highly recommend checking out these Easy Pumpkin Spice Muffins for your next autumn brunch.

Ingredients You’ll Need

• 1/2 cup Unsalted Butter: Softened to room temperature for easy creaming.
• 1/2 cup Granulated Sugar: For those crisp edges.
• 1/2 cup Brown Sugar (Packed): Adds moisture and a deep molasses flavor.
• 1 Large Egg: Binds the dough together.
• 1 tsp Vanilla Extract: Enhances all the other flavors.
• 1 3/4 cups All-Purpose Flour: The base of our cookie structure.
• 1/2 tsp Baking Soda & 1/2 tsp Baking Powder: For the perfect rise.
• 1/2 tsp Salt: To balance the sweetness of the caramel.
• 1 tsp Ground Cinnamon & 1/4 tsp Nutmeg: The essential “fall spice” duo.
• 1 cup Finely Diced Apple: I recommend Granny Smith for tartness or Honeycrisp for sweetness.
• 1/2 cup Caramel Bits: You can also use soft caramels chopped into small pieces.

Swaps and Notes

• The Apples: Make sure to dice your apples very small (about the size of a pea). If the chunks are too large, the cookies may fall apart. If you have leftover fruit, use it up in my Chocolate Chip Banana Bread.
• The Caramel: Caramel bits (found in the baking aisle) work best because they hold their shape. If using chopped soft caramels, ensure they are well-chilled before mixing so they don’t melt away into the dough.
• Flour: For a slightly nuttier flavor, you can swap 1/2 cup of all-purpose flour for whole wheat flour.

Step-by-Step Instructions

1. Prep the Oven: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
2. Cream the Fats and Sugars: In a large mixing bowl, beat the softened butter with both granulated and brown sugars until the mixture is light and fluffy (about 2–3 minutes).
3. Add Wet Ingredients: Mix in the egg and vanilla extract. Scrape down the sides of the bowl to ensure everything is incorporated.
4. Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Combine: Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined—don’t overmix, or the cookies will be tough!
6. The Fold-In: Using a spatula, gently fold in the finely diced apples and caramel bits.
7. Scoop and Bake: Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake: Bake for 10–12 minutes. The edges should be a light golden brown, while the centers still look slightly soft.
9. Cool: Let the cookies rest on the baking sheet for 5 minutes (this allows the caramel to set) before transferring them to a wire rack to cool completely.
10. Optional Garnish: For an extra “wow” factor, drizzle the tops with a little extra melted caramel and a tiny pinch of sea salt.

Tips for Success

• Don’t Peel? I personally prefer to peel the apples for a softer texture, but if you like a bit of color and extra fiber, feel free to leave the skins on!
• Moisture Control: After dicing your apples, pat them dry with a paper towel. This prevents excess juice from making the cookie dough too runny.
• Uniformity: Use a cookie scoop to ensure all cookies are the same size, which helps them bake evenly.

Serving Suggestions and Pairings

These cookies are a superstar on their own, but they are even better when shared! I love serving these at a backyard bonfire alongside my Caramel Apple Nachos.

For a cozy night in, pair a warm cookie with a glass of cold milk, a hot chai latte, or even a spiced apple cider. If you are hosting a party, they make a great addition to a dessert board featuring these easy Cake Mix Cookies.

Nutritional Information (Per Serving)

Estimate based on 1 cookie (recipe makes approx. 24 cookies)

• Calories: 145 kcal
• Total Fat: 6g
• Carbohydrates: 22g
• Fiber: 1g
• Sugars: 13g
• Protein: 2g

Storage and Leftover Tips

Because of the fresh apple content, these cookies stay moist!

• Room Temperature: Store in an airtight container for up to 3 days.
• Reheating: If you want that “fresh from the oven” feel, pop a cookie in the microwave for 8–10 seconds to soften the caramel.
• Freezing: These cookies freeze beautifully. Place them in a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying.

More Recipes You Will Love

• Caramel Apple Pie Cookies
• Caramel Apple Nachos
• Easy Pumpkin Spice Muffins

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Final Thoughts

These Caramel Apple Cookies are truly a labor of love that doesn’t actually require much labor! They bring all the comfort of home baking into every single bite. I’d love to hear how yours turned out—did you add pecans or stick to the classic recipe?

Did you make this recipe? Leave a comment below and let me know your thoughts! Don’t forget to follow ChefManiacon social media for more daily recipe inspiration.

Happy Baking! — Jason Griffith