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Melany

Easy Caramel Apple Cookies: A Delicious Fall Treat

There's something magical about the first bite of a caramel apple. The combination of sweet, gooey caramel and crisp, juicy apples instantly evokes feelings of fall—cooler temperatures, pumpkin spice lattes, and cozy afternoons with loved ones. Now, imagine capturing that flavor in a soft, chewy cookie. That's exactly what these Easy Caramel Apple Cookies do. They bring all the best elements of a caramel apple into a delightful cookie, perfect for sharing or enjoying on your own.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 12 tablespoons 1 1/2 sticks unsalted butter, softened
  • 3/4 cup granulated sugar divided
  • 2 1/2 teaspoons apple pie spice or cinnamon divided
  • 21 pieces soft caramel candies
  • 3/4 cup dark brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 cups all-purpose flour
  • 1 box 3.4 ounces instant vanilla pudding mix
  • 1 teaspoon baking soda
  • 1 large or 2 medium Honeycrisp apples peeled, cored, and diced

Method
 

  1. Preheat Your Oven: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar (reserving 1 tablespoon), and brown sugar until light and fluffy, about 2 minutes.
  3. Add the Egg, Vanilla, and Salt: Add the egg, vanilla extract, and kosher salt to the creamed mixture. Beat until smooth and well combined.
  4. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, instant vanilla pudding mix, apple pie spice (or cinnamon), and baking soda. Slowly add the dry ingredients to the wet ingredients and mix until combined. Do not overmix.
  5. Fold in the Apples and Caramel: Gently fold in the diced apples and chopped caramel candies until evenly distributed.
  6. Shape and Bake the Cookies: Drop balls of dough onto the prepared baking sheets using a cookie scoop or tablespoon. Space them about 2 inches apart. Sprinkle the reserved sugar and spice mixture over the top of the cookies. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
  7. Cool and Enjoy: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

Notes

  • Use Room Temperature Butter: Cold butter won’t cream properly with the sugar, so let it sit at room temperature for about 30 minutes before starting.
  • Don’t Overmix the Dough: Overmixing can cause the cookies to be tough. Mix until the dough just comes together.
  • Chop the Caramels into Small Pieces: Large chunks of caramel might melt unevenly, so it’s better to chop the candies into small, bite-sized pieces.
  • Don’t Skip the Apple Pie Spice: This adds the quintessential fall flavor that makes these cookies special. If you don’t have apple pie spice, substitute with cinnamon or pumpkin pie spice.
  • Check for Doneness: The cookies should be slightly firm around the edges and soft in the center when you take them out of the oven. They’ll continue to cook on the baking sheets after removal from the oven.

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