Description

These irresistibly rich and chewy caramel apple cookies combine tender diced apples simmered with cinnamon and brown sugar, folded into a buttery, soft cookie dough, and baked to golden perfection. Finished with a drizzle of homemade salted caramel sauce, these cookies offer a delicious balance of sweet, tart, and rich flavors, perfect for fall or any cozy occasion.

Ingredients

Scale

Apple Mixture

2 medium Firm Tart Apples (Granny Smith or Honeycrisp), diced
3/4 cup Dark Brown Sugar
1 teaspoon Ground Cinnamon

Cookie Dough

1/2 cup Unsalted Butter, softened
1/2 cup Granulated Sugar
1 teaspoon Vanilla Extract
1 large Egg
1 1/2 cups All-Purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt

Topping

1 cup Homemade Salted Caramel Sauce
1 pinch Optional Sea Salt (for sprinkling)

Instructions

Cook the Apples: In a medium pan over medium heat, combine the diced apples, dark brown sugar, and ground cinnamon. Cook for about 5 minutes, stirring occasionally until the apples soften but still retain some firmness. Remove from heat and let the mixture cool completely in a bowl.
Prepare the Wet Ingredients: In a large mixing bowl, beat the softened unsalted butter, dark brown sugar, and granulated sugar together until the mixture becomes fluffy and creamy, about 2-3 minutes. Add the egg and vanilla extract, and continue mixing until smooth and well incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
Form the Dough: Gradually fold the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix to maintain cookie tenderness.
Add Apple Mixture: Gently fold the cooled apple mixture into the cookie dough until evenly distributed. If the dough feels too soft, cover and chill it in the refrigerator for about 20 minutes to firm up.
Preheat and Prepare for Baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Scoop tablespoon-sized portions of dough onto the prepared sheets, spacing the cookies about 2 inches apart to allow spreading.
Bake: Bake the cookies for 12-16 minutes. They are done when the edges turn lightly golden and the centers are set but still soft.
Cool and Finish: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to wire racks to cool completely. Just before serving, drizzle generously with homemade salted caramel sauce and, if desired, sprinkle a pinch of sea salt on top.

Notes

For a denser texture, whole wheat flour can be used instead of all-purpose flour.
Substitute light brown sugar for dark brown sugar if a milder caramel flavor is preferred.
A flax egg can be used as an egg substitute to make the recipe vegan-friendly.
Ensure apples are diced evenly to promote uniform cooking and texture in the cookies.
Chilling the dough helps prevent excessive spreading and improves cookie texture.
Use pure vanilla extract for the best flavor.
Fresh homemade salted caramel sauce greatly enhances the final taste but can be replaced with store-bought sauce if needed.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: caramel apple cookies, chewy cookies, fall desserts, homemade cookies, salted caramel, apple cinnamon cookies