Soft & Chewy Caramel Apple Cookies

If I'm being truly honest, I've never been a huge fan of caramel apples. Maybe it's because near the core you don't really get caramel anymore, and then you're just eating an apple. Caramel Apple Cookies, however, now those are something I can get behind! Soft and chewy buttery brown sugar cinnamon cookies with soft cinnamon apples baked right into the cookie dough, then drizzled with salted caramel sauce. Amen!

WHY YOU WILL LOVE THIS RECIPE

• Easy to make - you can easily make this recipe without a mixer and just use a wooden spoon or spatula to cream the butter and sugar.

• Soft and chewy texture - these cookies are so soft and chewy thanks to the moisture from the apples. To preserve their chewy texture, I store them in the fridge so they don't get too soft.

• Apple cinnamon cookies - real fresh apple bakes right into the cookie dough! First you dice them up and cook them quickly with cinnamon. Then let them cool completely.

• Salted caramel drizzle - once the cookies cool, drizzle sated caramel right on top.

INGREDIENTS FOR CARAMEL APPLE COOKIES

• All purpose flour - AP flour is the best choice for making chewy cookies and it's easily accessible. Be sure to measure accurately to get the right texture of the cookie dough.

• Dark brown sugar - dark brown sugar gives chewiness and rich caramel flavour to the cookies thanks to its molasses content.

• Fresh apple - use a firm red or green apple for this recipe, such as Honey Crisp, Fugi or Golden Delicious. These will hold up better to the baking process. Cut them in minimum ½-inch chunks. Some apples will disappear right into the dough, while some will stay as nice chunks.

• Cinnamon - apples and cinnamon are an undeniable combination. You can use more cinnamon if you prefer it.

• Salted butter - you can also use unsalted butter in this recipe, and in this case I suggest doubling the added salt to ½ teaspoon.

• Salted Caramel Sauce - I use my recipe for Salted Caramel Sauce that you can find here. You can make it in advance and keep it stored in the refrigerator for up to 3 weeks.

STEP BY STEP INSTRUCTIONS

First we need to make the apple mixture:

• STEP 1). Dice the apples. First peel the apple and then chop it into about ½-inch chunks. Don't cut them too small or they will cook too quickly.

• STEP 2). Cook the apples. Combine apples with sugar and cinnamon in a frying pan and cook for about 5 minutes until just slightly softened, but still firm in the center.

• STEP 3). Chill. Cover and chill until cold.

Make the cookie dough:

• STEP 1). Cream butter and sugar. Beat the butter with both sugars and lemon zest for 2 minutes on medium speed in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer (or using a spatula and your own arm power!) until well combined and smooth, but not quite pale and fluffy.

• STEP 2). Beat in egg. Add egg and vanilla and and mix until combined. Scrape down the bowl as needed.

• STEP 3). Mix in dry ingredients. Combine flour, baking soda and salt in a medium bowl and whisk to blend evenly. Add to the butter mixture and fold it in with a spatula until just combined.

• STEP 4). Fold in apples. Divide the dough into two portions before adding the apple mixture. Doing this will reduce the amount of mixing you need to do to get the apples into the cookie dough. Otherwise, over-mixing will make the dough too wet. Spoon the apples in small dollops randomly over the cookie dough and use a spoon to sort of push it through. No need to mix well since you want there to be chunks of apple.

• STEP 5). Chill. Place the bowl in the fridge to chill while you preheat the oven.

• STEP 6). BAKE. Scoop heaped portions of dough onto prepared baking sheets with at least 2 inches of space between each cookie. Bake for 12-15 minutes until golden brown around the edges. Let cookies cool on the baking sheet for 3 minutes before transferring them to a cooling rack.

EXPERT BAKING TIPS FOR CARAMEL APPLE COOKIES

• Make sure your butter is at room temperature so that it mixes well with the sugar.

• Measure the flour accurately using a scale or by spooning it gently into the measuring cup and leveling it off. Do not pack it down. Too much flour can make the cookie dough stiff and harder to mix through the apple mixture.

• Use a firm apple variety. I would not recommend McIntosh or Cortland apples for this recipe.

• Do not over-cook the apples. They should soften a bit but still be firm in the center. Do not cook them until they are mushy or they will all bake right into the cookie dough.

• Let the cooked apples cool completely and then chill it thoroughly in the fridge before using it. It is very important that it is cold so that it doesn't smear too much in the cookie dough.

• Ensure you bake these all the way through! These cookies are hard to over-bake since they have a lot of moisture from the apples. Let them get nicely golden brown - this is not a recipe that you want to under-bake.

RECIPE FAQ

How do I know when my cookies are finished baking?

The cookies are ready when they are evenly browned. They take a little longer than normal cookies to bake due to the moisture from the apples.

How do I store caramel apple cookies?

Store these cookies in an airtight container at a cool room temperature for up to 2 days. If you live in a hot climate, then I would recommend refrigerating them since they have higher moisture. They will keep longer in the fridge, and I actually LOVE them cold from the fridge!

How long do caramel apple cookies last?

These cookies will stay soft and chewy for up to 5 days. 

If you love cookies, check out these recipes!

Caramel Apple Cookies

Christina Marsigliese

Soft and chewy buttery brown sugar cookies with real apples and cinnamon baked right in, then drizzled with salted caramel sauce!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Chill Time 1 hour hr

Servings 15 cookies

Ingredients

  

Apple mixture:

• 2 cups 200g diced red apple (½ inch dice)
• 2 tablespoon 30g packed light brown sugar
• ¼ teaspoon ground cinnamon

Cookie dough:

• ½ cup 113g salted butter at room temperature
• ½ cup 110g packed dark brown sugar
• ¼ cup 50g granulated sugar
• 1 teaspoon 5ml pure vanilla extract
• 1 large egg at room temperature
• 1 ⅓ cups 190g all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt

1 recipe Salted Caramel Sauce

Instructions

 

• For the apple mixture add the apples, brown sugar and cinnamon to a small frying pan. Cook over medium heat while stirring frequently and for about 5 minutes until the apples soften just slightly but still stay intact (do not cook them down until they’re mushy). Transfer to a clean bowl and let cool. Refrigerate until thoroughly chilled.
• To make the cookie dough, combine the butter, both sugars and vanilla extract in a large bowl and beat using an electric hand mixer or a stand mixer for 1-2 minutes on medium speed until it is pale and fluffy. Beat in the egg until well combined.
• Combine flour, baking soda and salt in a medium bowl and whisk to blend evenly. Add the dry ingredients to the butter mixture and mix gently on low speed or fold it in by hand until mostly incorporated.
• Divide the dough in half and place one half into another clean bowl. We are going to mix the apple mixture into the dough in two portions to minimize the amount of mixing that is required. Dollop a total of ⅓ cup of the chilled apple mixture in small spoonfuls into each bowl and using a large spoon, gently turn it into the dough until it is barely distributed. If you mix it in too much, the dough will get too soft. The apples will get more distributed as you scoop the dough. Place the bowl with the dough in the fridge to chill while you preheat the oven.
• Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper.
• Use a medium spring-loaded ice cream scoop or two large spoons to scoop mounds of dough onto baking sheets. Bake for 12-15 minutes until browned around the edges and on the bottoms, and lightly golden on top. Let them cool for 2 minutes on the baking sheets and then transfer to a wire rack to finish cooling. Drizzle with salted caramel sauce and enjoy!

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