Caramel Apple Cookies
These chewy cookies with apple bits and a caramel drizzle offer the perfect balance between summer freshness and fall comfort, creating an irresistible texture and flavor combination that works whether you're hosting a summer garden party or a cozy autumn gathering.
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Servings: 24 cookies
Calories: 175kcal
Equipment
- Stand Mixer or Hand Mixer
- Baking sheets
- Parchment Paper
- Wire rack
Ingredients
Cookie Dough
- 2¼ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¾ cup unsalted butter softened (coconut oil works for a dairy-free option)
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups fresh apples diced (Honeycrisp or Granny Smith recommended)
- ½ cup caramel bits or chopped caramel candies
Caramel Drizzle
- ¼ cup caramel sauce homemade or store-bought
- ½ tsp sea salt optional, for salted caramel lovers
Instructions
- Begin by measuring all ingredients precisely. Dice your apples into small, uniform pieces (approximately ¼-inch cubes) to ensure they cook evenly within the cookies.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined.
- Using a stand mixer or hand mixer, beat the softened butter with both sugars until light and fluffy, about 3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture and beat until fully incorporated. Scrape down the sides of the bowl as needed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the diced apples and caramel bits using a rubber spatula, distributing them evenly throughout the dough.
- Cover the dough and refrigerate for 30 minutes to firm up the butter and allow flavors to meld together.
- Preheat your oven to 350°F (175°C). Drop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are golden brown but the centers still look slightly underdone.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, drizzle with warm caramel sauce and sprinkle with sea salt if desired.
Notes
For the best texture, don't overbake these cookies - they should remain slightly chewy in the center. Adding a slice of bread to the storage container will keep cookies moist for up to 3 days. You can freeze the baked cookies for up to 3 months or freeze the dough in pre-portioned balls for fresh-baked cookies anytime.
Nutrition
Calories: 175kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 115mg | Potassium: 35mg | Fiber: 1g | Sugar: 18g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.7mg
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