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Caramel Apple Cookies

Caramel apple cookies with spiced, soft golden centers studded with very finely diced apple and caramel bits. Bake until the edges look set and the centers still look slightly underdone for a tender chew, then finish with 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: 230
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
Cookie base
  • 1 lb unsalted butter, softened
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
Add-ins and finishing
  • 1 cup apples, peeled and very finely diced patted dry
  • 1 cup caramel bits or chopped soft caramels
  • 1 caramel sauce for finishing
  • 1 flaky sea salt for finishing

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F, then line baking sheets with parchment as a nonstick surface and for easy release.
  2. Whisk the all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl until evenly combined.
  3. Beat the softened unsalted butter with the granulated sugar and brown sugar until fluffy, then beat in the eggs and vanilla extract until the mixture looks smooth.
  4. Stir the flour mixture into the wet ingredients until just combined, then fold in the very finely diced apples (well-patted dry) and the caramel bits until the dough is evenly speckled.
  5. Scoop the dough into 2-tablespoon rounds and place them on the prepared sheets with space between for spreading.
Bake & finish
  1. Bake for 10-12 minutes, until the edges are golden but the centers look slightly underdone for a soft texture.
  2. Cool the cookies on the pan for 5 minutes, then drizzle with caramel sauce and sprinkle with flaky sea salt while they’re still warm.

Notes

Pro tip: pat the diced apples very dry so the cookies don’t spread and the caramel stays embedded. Store baked cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 2 months (thaw overnight and re-drizzle caramel if desired). For a gluten-free swap, use a 1:1 gluten-free baking flour blend and keep an eye on doneness since centers set faster in some blends.