Soft and chewy, these Caramel Apple Cookies are packed with fresh apple bits and warm cinnamon flavors, then drizzled with a rich caramel glaze. They are the perfect balance of sweet, spiced, and buttery goodness—ideal for fall or any time you’re craving something comforting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups old-fashioned oats
1/2 cup plus 2 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons packed brown sugar
1 large egg
2 tablespoons milk
3/4 teaspoon vanilla extract
2 baking apples, peeled and chopped
20 caramels, unwrapped
2 tablespoons water
Directions
Preheat the oven to 325°F (163°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Stir in the oats.
In a large bowl, beat the softened butter and brown sugar with an electric mixer on medium speed until creamy.
Add the egg, milk, and vanilla extract. Beat for 2 minutes until light and fluffy.
On low speed, mix in the dry ingredients until fully incorporated. Stir in the chopped apples.
Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 14 minutes or until golden. Transfer to cooling racks and let cool completely.
In a small saucepan, melt the caramels with water over low heat, stirring for about 7 minutes until smooth.
Drizzle the warm caramel over the cooled cookies and let them set for about 15 minutes before serving.
Servings and Timing
Prep Time: 30 minutes
Cooking Time: 14 minutes
Total Time: 1 hour 15 minutes
Servings: 36 cookies
Calories: 115 kcal per cookie
Variations
Nutty Twist: Add ½ cup of chopped pecans or walnuts for a crunchy contrast.
Spiced Version: Mix in ½ teaspoon of ground cinnamon and a pinch of nutmeg for extra warmth.
Chocolate Drizzle: Swap the caramel for melted chocolate for a different kind of decadence.
Gluten-Free Option: Use a gluten-free flour blend and certified gluten-free oats.
Salted Caramel: Sprinkle a little sea salt over the caramel drizzle for a sweet and salty treat.
Storage/Reheating
Room Temperature: Store cookies in an airtight container for up to 3 days.
Refrigeration: Keep them in the fridge for up to a week for extra freshness.
Freezing: Freeze in a single layer, then transfer to a freezer-safe bag for up to 3 months.
Reheating: If the caramel hardens, warm cookies in the microwave for 5-10 seconds to soften.
FAQs
How do I keep the apples from making the cookies soggy?
Using firm baking apples like Granny Smith or Honeycrisp helps, as they hold their shape and don’t release too much moisture.
Can I use store-bought caramel sauce instead?
Yes! Drizzling pre-made caramel sauce saves time and still tastes delicious.
What’s the best way to chop the apples for this recipe?
I like to dice them into small, even pieces so they distribute evenly throughout the dough without making it too wet.
Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 24 hours before baking. Let it sit at room temperature for a few minutes before scooping.
How do I prevent the caramel from hardening too quickly?
Work with warm caramel and drizzle it immediately. If it cools down too much, reheat it gently over low heat or in short microwave bursts.
Conclusion
These Caramel Apple Cookies are the perfect blend of soft, chewy, and caramel-drizzled goodness. Whether enjoyed fresh out of the oven or stored for later, they make a fantastic treat for any occasion. Try them with a cup of coffee or a scoop of vanilla ice cream for an extra indulgent experience.
Recipe:
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Caramel Apple Cookies
Soft and chewy Caramel Apple Cookies are packed with fresh apple bits and warm cinnamon flavors, then drizzled with a rich caramel glaze. These fall-inspired treats offer the perfect balance of sweet, spiced, and buttery goodness, making them ideal for holiday baking or everyday indulgence.
- Total Time: 1 hour 15 minutes
- Yield: 36 cookies
Ingredients
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups old-fashioned oats
1/2 cup plus 2 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons packed brown sugar
1 large egg
2 tablespoons milk
3/4 teaspoon vanilla extract
2 baking apples, peeled and chopped
20 caramels, unwrapped
2 tablespoons water
Instructions
-
Preheat & Prep:
- Preheat oven to 325°F (163°C).
- Line baking sheets with parchment paper.
-
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, and salt.
- Stir in the oats.
-
Cream Butter & Sugar:
- In a large bowl, beat butter and brown sugar with an electric mixer until creamy.
-
Add Wet Ingredients:
- Mix in the egg, milk, and vanilla extract until light and fluffy.
-
Combine & Fold in Apples:
- On low speed, gradually mix in the dry ingredients.
- Stir in the chopped apples.
-
Shape & Bake:
- Drop tablespoon-sized scoops onto the baking sheets, spacing 2 inches apart.
- Bake for 14 minutes or until golden.
- Let cool on a wire rack.
-
Prepare Caramel Drizzle:
- In a small saucepan, melt caramels with water over low heat, stirring for about 7 minutes until smooth.
-
Drizzle & Set:
- Drizzle warm caramel over cookies.
- Let set for 15 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 36 cookies
- Calories: 115 kcal per cookie
