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Caramel Apple Cookies

Caramel Apple Cookies with tender, golden edges and pockets of chopped caramel bits folded through a cinnamon-spiced dough. Finely diced, fully dried apples help keep the cookie centers soft instead of soggy, then warm cookies get 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: 210
Ingredients Equipment Method Notes

Ingredients
  

Caramel Apple Cookies
  • 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
  • 1 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup apples, peeled and very finely diced Pat completely dry to prevent soggy cookies.
  • 1 cup caramel bits or soft caramels, chopped
  • 0.5 cup caramel sauce For finishing (drizzle while warm).
  • 0.25 tsp flaky sea salt For finishing (sprinkle while warm).

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F, then line baking sheets with parchment. Prepare the trays so you can bake right after portioning.
  2. Dice the apples very finely and blot completely dry with paper towels. This prevents soggy cookies and helps the apple pieces stay suspended in the dough.
  3. Whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. Whisk until the spices are evenly distributed.
Make the dough
  1. Beat the butter and both sugars until fluffy. Mix until lighter in color and fully combined.
  2. Add the eggs and vanilla extract, then beat just until incorporated. Stop mixing once the batter looks smooth.
  3. Fold in the flour mixture, then fold in the dried apples and caramel bits. Mix only until you no longer see dry flour.
Bake and finish
  1. Scoop the dough into 2-tablespoon rounds and place them on the prepared baking sheets. Space them to allow spreading.
  2. Bake at 375F for 10-12 minutes, until the edges are golden. The centers should look slightly set but not overly dry.
  3. Drizzle with caramel sauce and sprinkle with flaky sea salt while the cookies are warm. Add the toppings right after baking so they cling to the surface.

Notes

Key pro tip: dice apples very finely and pat them completely dry before folding into the dough—extra moisture is the main cause of soggy cookies. Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days. Freeze baked cookies for up to 2 months; thaw at room temperature before serving. For a dairy-light swap, use a high-quality vegan butter stick in equal amount and expect slightly softer edges.