Fall is practically synonymous with cozy flavors, and nothing captures the spirit quite like Caramel Apple Cookies. Picture this: tender apple cinnamon cookies drizzled with warm, gooey caramel—yes, it’s every bit as dreamy as it sounds. Whether you’re baking for a crisp afternoon snack, a fall gathering, or just to make your kitchen smell like autumn heaven, these cookies check all the boxes.

As someone who finds joy in mixing nostalgia with a sprinkle of creativity, this recipe is near and dear to my heart. It’s got that warm, familiar hug of apple pie, but with the playful, chewy twist of a cookie. And the best part? You don’t need to be a seasoned baker to pull these off—just a mixing bowl, a spoon, and maybe a little fall magic.

Why You’ll Love These Caramel Apple Cookies

They taste like mini apple pies in cookie form.
The soft apples and cinnamon blend into a chewy, comforting bite.
That caramel drizzle? Let’s just say it takes things from “yum” to “YUMTASTIC.”

Ingredients You’ll Need

Cookies:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups diced firm apples (like Honeycrisp or Granny Smith)

Caramel Drizzle:

1 cup caramel bits
2 tablespoons heavy cream
Pinch of salt

How to Make Them

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In a separate large bowl, beat the softened butter with both sugars until light and fluffy.
Add the eggs one at a time, mixing well after each. Stir in the vanilla.
Gently fold in the diced apples—don’t overmix, just enough to spread the love.
Cover and chill the dough for at least 2 hours. Trust me, it’s worth the wait.
Preheat your oven to 350°F and line your baking sheets with parchment paper.
Scoop out 2-tablespoon-sized balls of dough and place them 2 inches apart.
Bake for 12-14 minutes until the edges are golden. Let cool on the tray for 5 minutes before moving to a wire rack.
Melt the caramel bits with the cream and salt in the microwave, stirring every 30 seconds until smooth.
Drizzle that liquid gold over the cooled cookies.

Baking Tips for Cookie Success

Chill out: Chilling the dough keeps the cookies from spreading too much and gives a chewier texture.
Apple choice matters: Go for firm apples—soft ones will turn mushy.
Drizzle control: Use a fork for rustic charm or a piping bag for Instagram-worthy precision.
Storage trick: Place parchment between layers if stacking to avoid caramel stickiness.

My Cookie Story

These cookies became a family favorite after one cozy fall afternoon when my kids insisted we “bake something apple-y.” We chopped up apples from our orchard trip, and one test batch later, the kitchen was full of sweet-spiced air and sticky caramel fingers. Now, they’re a staple whenever the leaves start to turn. They’re not just cookies—they’re edible memories.

What to Serve with Caramel Apple Cookies

Pair these gems with a mug of warm apple cider, a scoop of vanilla bean ice cream, or your favorite chai latte. They also shine on a fall dessert platter next to pumpkin bars and snickerdoodles. Hosting a harvest party? These cookies are guaranteed to disappear fast.

How to Store Your Autumn Dessert

Let the cookies cool completely before storing. Keep them in an airtight container at room temperature for up to 4 days. Want to keep them longer? Freeze without the caramel drizzle for up to 2 months. When ready to serve, thaw and re-drizzle with fresh caramel.

FAQs About These Apple Cinnamon Cookies

Can I use store-bought caramel sauce instead?

Yes! It’s a great shortcut. Just warm it up slightly before drizzling.

Can I make these gluten-free?

Absolutely—just swap in your favorite 1:1 gluten-free baking flour.

How do I stop my apples from getting mushy?

Use firm apples and dice them small. Chilling the dough helps keep their texture intact during baking.

What if I don’t have caramel bits?

No worries—soft caramel candies work too. Just chop them up and melt with cream.

Sweet Bites of Fall

If you’re craving a comforting treat that’s as charming as a hayride on a crisp October day, Caramel Apple Cookies are your answer. With that dreamy apple-cinnamon blend and buttery caramel on top, they’re fall’s coziest cookie. Bake them for your next get-together, or simply because your soul needs a little sugar and spice.

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Caramel Apple Cookies

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Author: Amanda Thompson
Total Time: Approx. 2 hours 40 minutes
Yield: About 24 cookies 1x

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Description

Caramel Apple Cookies are soft, chewy fall-inspired treats made with cinnamon-spiced dough, diced firm apples, and topped with a luscious caramel drizzle. They taste like mini apple pies with the convenience of cookies, perfect for autumn gatherings, cozy afternoons, or festive dessert platters.

Ingredients

Scale

Cookies:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups diced firm apples (Honeycrisp or Granny Smith)

Caramel Drizzle:

1 cup caramel bits
2 tablespoons heavy cream
Pinch of salt

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Instructions

Whisk flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
In a large bowl, beat butter with both sugars until light and fluffy.
Add eggs one at a time, mixing well. Stir in vanilla.
Fold in diced apples gently without overmixing.
Cover and chill dough for at least 2 hours.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop 2-tablespoon-sized dough balls onto the sheet, 2 inches apart.
Bake 12–14 minutes until edges are golden. Cool on tray 5 minutes, then transfer to a wire rack.
Melt caramel bits with cream and salt in the microwave, stirring every 30 seconds until smooth.
Drizzle caramel over cooled cookies before serving.

Notes

Chill the dough for chewier cookies and reduced spreading.

Choose firm apples to prevent mushiness.

Use parchment paper between stacked cookies to avoid caramel sticking.

Store cooled cookies in an airtight container up to 4 days, or freeze undrizzled cookies up to 2 months.

Prep Time: 20 minutes
Cook Time: 12–14 minutes per batch
Category: Desserts
Method: Baking
Cuisine: American

Cozy Up with These Irresistible Caramel Apple Cookies