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Caramel Apple Cookies

Caramel apple cookies made with diced apple pieces and caramel bits for pockets of melty caramel. Soft golden edges with slightly underdone centers, finished with a caramel drizzle and flaky sea salt.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
Wet ingredients
  • 1 lb unsalted butter, softened
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
Fillings and finishing
  • 1 cup apples, peeled and very finely diced patted dry before mixing
  • 1 cup caramel bits or chopped soft caramels
  • 0.5 cup Caramel sauce for drizzling after baking
  • 0.25 tsp flaky sea salt for finishing

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 375F and line baking sheets with parchment.
  2. Set out ingredients so you can mix wet and dry components without delay.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt until evenly combined.
Mix wet ingredients
  1. Beat softened unsalted butter with granulated sugar and packed brown sugar until fluffy.
  2. Beat in eggs one at a time, then mix in vanilla extract.
Combine and fold in apples and caramel
  1. Stir the flour mixture into the butter mixture until no dry streaks remain.
  2. Fold in the diced apples (ensure they are well-patted dry) and fold in caramel bits or chopped soft caramels.
Scoop and bake
  1. Scoop dough into 2-tablespoon rounds and place them on the prepared sheets, spacing evenly.
  2. Bake for 10-12 minutes, until edges are golden but centers look slightly underdone.
Cool and finish
  1. Cool cookies for 5 minutes on the pan before moving them or serving.
  2. Drizzle with caramel sauce and sprinkle with flaky sea salt while warm.

Notes

For the best chewy centers, pull the cookies when the edges are golden and the centers still look a bit soft— they set as they cool. Store airtight at room temperature up to 3 days. Freeze baked cookies up to 2 months; thaw at room temperature, then add an extra drizzle if desired. For a nut-free swap, keep ingredients the same and choose certified nut-free caramel sauce and caramel bits.