Caramel Apple Cookies

the best 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.


  • 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


  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!


*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.

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