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Caramel Apple Cookies

Caramel apple cookies with soft, golden centers and pockets of chopped caramel. Finely diced, completely dried apple keeps the dough from getting soggy, while a warm caramel drizzle and flaky sea salt finish each cookie.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
Wet ingredients
  • 1 lb unsalted butter, softened
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
Add-ins and finishing
  • 1 cup apples, peeled and very finely diced patted completely dry
  • 1 cup caramel bits or soft caramels, chopped
  • 0.25 cup caramel sauce for finishing
  • 0.5 tsp flaky sea salt for finishing

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F and line baking sheets with parchment. Arrange racks so cookies bake evenly and remove sheets easily.
  2. Dice the apple very finely and blot completely dry with paper towels. This prevents soggy cookies after baking.
  3. Whisk the all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt together. Whisk until the spices are evenly distributed.
Make the cookie dough
  1. Beat the softened unsalted butter, granulated sugar, and brown sugar until fluffy. Mix thoroughly for a tender cookie texture.
  2. Add the eggs and vanilla extract, then beat just until combined. Stop mixing as soon as the batter looks smooth.
  3. Fold in the flour mixture, then fold in the dried apple and caramel bits. Mix only until no dry streaks remain.
Bake and finish
  1. Scoop dough into 2-tablespoon rounds and place on the lined baking sheets. Leave space between cookies for spreading.
  2. Bake at 375F for 10-12 minutes, until the edges are golden. Pull the tray when centers still look slightly soft.
  3. Drizzle with caramel sauce and sprinkle with flaky sea salt while warm. Finish right after baking so the toppings cling to the cookies.

Notes

Pro tip: blot the diced apples until they feel dry to the touch—extra moisture is the main cause of gummy cookies. Store cookies in an airtight container at room temperature for 3 days. Refrigerate up to 5 days if your kitchen is warm. Freeze baked cookies up to 2 months; thaw at room temperature. For a lighter option, try using light brown sugar and a 1:1 baking butter substitute for a modest reduction in richness.