These Chewy Caramel Apple Cookies taste like a caramel apple from the fair only faster and weeknight-friendly. Each cookie bakes up soft in the center with crisp edges, pockets of gooey caramel, and fresh tart apple for a bright pop of flavor. A cozy blend of cinnamon and nutmeg makes them perfect for fall bake sales, after-school treats, or holiday cookie trays. No mixer required, minimal chill time, and they freeze beautifully so you can bake ahead for busy days. Serve warm with a drizzle of caramel or a sprinkle of flaky salt for the ultimate sweet-and-salty finish.
Time Breakdown
- Prep Time: 15 minutes
- Chill Time (optional but best): 20–30 minutes
- Cook Time: 10–12 minutes per batch
- Total Time: ~45 minutes
- Servings/Yield: 22–24 cookies
Ingredients
- 2 cups + 2 tbsp (260 g) all-purpose flour
- 1 tsp cornstarch (chewier texture)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup (113 g) unsalted butter, melted & cooled 5 min
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg + 1 egg yolk, room temp
- 2 tsp pure vanilla extract
- 1 cup (120 g) finely diced tart apple (Granny Smith), patted very dry
- 1 tsp lemon juice (toss with apple)
- 3/4 cup (120 g) soft caramel bits or 18 soft caramels, chopped
- Optional: flaky salt for finishing
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Mixing bowls
- Measuring cups & spoons
- Whisk and rubber spatula
- Sharp knife & cutting board
- Baking sheets lined with parchment
- 2-tbsp cookie scoop (optional)
Step-by-Step Instructions
- Prep dry mix: Whisk flour, cornstarch, cinnamon, nutmeg, baking soda, baking powder, and salt.
- Make wet mix: Whisk melted butter, brown sugar, and granulated sugar until glossy. Whisk in egg, yolk, and vanilla.
- Combine: Fold dry ingredients into wet just until a soft dough forms.
- Apple & caramel: Toss apple with lemon juice, then gently fold in apples and caramel bits. Dough will be thick.
- Chill (best texture): Cover and chill 20–30 minutes for less spread.
- Scoop & bake: Scoop 2 tbsp mounds onto parchment-lined sheets, 2 inches apart. Bake at 350°F (175°C) for 10–12 min until edges set and centers look slightly underdone.
- Set & finish: Cool on the sheet 5–7 minutes (caramel firms), then move to a rack. Sprinkle flaky salt if desired.
Pro Tips
- Dry apples well: Pat diced apples with paper towels to prevent excess spread.
- No caramel ooze: Bake on parchment (not silicone) and let cookies cool on the tray before moving.
- Make ahead: Scoop dough balls and freeze up to 2 months; bake from frozen +1–2 minutes.
- Flavor swap: Add 1/4 tsp apple pie spice or swirl in 2 tbsp apple butter for extra autumn vibes.
Nutrition
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cookie | 210 | 2 g | 29 g | 9 g | 1 g | 18 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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Chewy Caramel Apple Cookies
Ingredients
Equipment
Method
- Whisk flour, cornstarch, cinnamon, nutmeg, baking soda, baking powder, and salt in a bowl.
- In a separate bowl, whisk melted butter with brown and granulated sugars until glossy. Whisk in egg, egg yolk, and vanilla.
- Fold dry ingredients into wet just until a soft dough forms; do not overmix.
- Toss diced apple with lemon juice, then gently fold apples and caramel bits into the dough.
- Cover and chill 20–30 minutes for best chew and minimal spread.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Scoop 2 tbsp portions, spacing 2 inches apart. Bake 10–12 minutes until edges are set and centers look slightly underdone.
- Cool on the tray 5–7 minutes so caramel firms, then transfer to a rack. Sprinkle flaky salt if desired.
