This caramel apple cookie recipe is sure to be one of your new favorite fall cookie recipes out there.

They’re nostalgic, have so much flavor, and take almost no time to make! IDK about you, but I would get a caramel apple nearly every year at the fair when I was younger and was never really able to eat the whole thing.

With these caramel apple cookies, I don’t have to worry about that!

Why you’ll love these caramel apple cookies

Everything you love about caramel apples, but in cookie form! I used to crave caramel covered apples at random points of the year and found that if I made them, I was never able to eat the full thing. These caramel apple cookies are the perfect solution and are much smaller (also, they last longer).

No mess while eating these! Listen, as much as I love caramel apples… they’re not the easiest to eat and are pretty messy. These cookies completely solve that problem while still giving you the taste you’re after.

They’re a fall staple. Similar to my apple cider cookies, these caramel apple cookies scream “fall”. They remind me of going to the fair when I was younger and snacking on a caramel apple after riding all of the rides. Simply put, they’re nostalgic.

Ingredients

To make these caramel apple cookies, you’ll need:

• Flour – I used all purpose flour for these caramel apple cookies.
• Butter – If you want to control the sodium in this recipe, use some unsalted butter! Otherwise, salted butter works just as well. I used softened, room temperature butter in these cookies.
• Apples – Realistically, you only need one apple. If you slice it thin enough, you’ll have more than enough apple pieces for these cookies! Also, granny smith apples are the best to use in this recipe!
• Caramel pieces – Because we’re making caramel apple cookies, we’re using Wether’s Original Caramel Apple Caramels! These chewy caramel candies are perfect for these cookies and are what gives you that caramel apple taste. If you were to just use salted caramel, they would not taste the same.
• Sugar – The granulated sugar helps to give these cookies their crispy, golden edges.
• Light brown sugar – Brown sugar helps the cookies stay moist and soft in the center! Feel free to swap the light brown sugar with dark brown sugar.
• Egg – You only need one egg for these caramel apple cookies.
• Vanilla extract – Used to added flavor.
• Cream of tartar – Makes your caramel apple cookies chewier.
• Baking soda – Helps your caramel apple cookies rise a bit more. Make sure you don’t accidentally grab baking powder!
• Salt – For flavor – feel free to omit if using salted butter.

That’s all you need to make these caramel apple cookies! However, you can add in some apple pie spice to give you a bit more apple flavor.

Also, I recommend adding some bite size caramel pieces to the tops of each apple cookie (the melted caramel will look so good).

How to make caramel apple cookies

Beat butter, granulated sugar, and brown sugar together in a medium bowl for 2 minutes or until light and fluffy. Add in the egg and the vanilla extract, then beat until well incorporated. You may need to use a rubber spatula to scrape down the sides as you do this! Set aside to work on the flour mixture.

In a medium sized bowl, whisk the flour, baking soda, salt, and cream of tarter. Slowly add the flour mixture into the wet ingredients and fold until incorporated. Set the caramel apple cookie dough to the side and cut the apple and caramel into small, bite-sized pieces.

Once cut, add to the dough.

You need to chill the dough.

If you don’t, the cookies will flatten in the oven and they’ll be an absolute mess! I highly recommend chilling the dough for up to an hour, but 30 minutes is fine too.

Preheat the oven to 350 degrees Fahrenheit. Line your baking sheets with parchment paper or silicone baking mats.

Note: If you’re looking for a good silicone mat, I highly recommend this one.

Remove the cookie dough from the fridge and form small balls with a cookie scoop. Place on your prepared baking sheet and bake for 15 minutes or until the cookies are golden brown.

Quick tip: You most likely will not have enough room on your baking sheet for all cookie dough balls. While the first round of cookies cook in the oven, place the dough back into the fridge to firm up a bit. Repeat until all dough is used.

Let cool on the baking sheet for 5 minutes before transferring them them to a wire rack. Cool to room temperature or enjoy right away!

Frequently asked questions

How long will my caramel apple cookies last?

If stored on the counter in an airtight container, up to a week. Up to two weeks in the fridge, and they can be frozen for up to two months!

Can I use a regular caramel sauce in these cookies?

So, you can. But you won’t have that caramel apple flavor that you’re after unless you use caramel apple caramels.

You’d have salted caramel apple cookies (which sound amazing, still). If you’re not into the caramel apple taste, feel free to just use a basic caramel sauce! Here’s my go-to recipe for salted caramel sauce.

Caramel Apple Cookies

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What’s better than an caramel apple? A caramel apple cookie, of course! These cookies scream “fall” and they’re incredibly nostalgic.

• Author: Kayla
• Prep Time: 10 Minutes
• Cooling Time: 1 hour
• Cook Time: 15 minutes
• Total Time: 1 Hour & 25 Minutes
• Yield: About 18 Cookies 1x

Ingredients

Scale 1x2x3x

• 1 1/2 cups flour
• 1 stick butter, softened
• 1 egg
• 1 apple, sliced thin
• About 8 caramel candies, cut into bite-sized pieces
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 TBSP vanilla extract
• 1 TSP cream of tarter
• 1 TSP baking soda
• 1/2 TSP salt

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Instructions

1. Beat the melted butter and both sugars together until light and fluffy. Add in the egg and the vanilla extract, then beat until well incorporated. You may need to use a rubber spatula to scrape down the sides as you do this!
2. In a medium sized bowl, whisk the flour, salt, baking soda, and cream of tarter. Slowly add into the wet ingredients and fold until incorporated. Set the caramel apple cookie dough to the side and cut the apple and caramel into small, bite-sized pieces. Once cut, add to the dough. Chill the dough*.
3. Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or silicone baking mats.
4. Remove the cookie dough from the fridge and form small balls with a cookie scoop. Place on your prepared baking sheet and bake for 15 minutes or until the cookies are golden brown.
5. Let the cookies cool on the baking sheet for 5 minutes before transferring them them to a wire rack. Enjoy!

Notes

*You need to chill the dough. If you don’t, the cookies will flatten in the oven and they’ll be an absolute mess! I highly recommend chilling the dough for up to an hour, but 30 minutes is fine too.

Also, you most likely will not have enough room on your baking sheet for all cookie dough balls. While the first round of cookies cook in the oven, place the dough back into the fridge to firm up a bit. Repeat until all dough is used.