Caramel Apple Cookies
Delicious soft and chewy cookies infused with fresh apples and rich caramel, perfect for fall gatherings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup peeled and diced apples (about 1 medium apple) Use firm apples such as Granny Smith or Honeycrisp.
- 1/2 cup caramel sauce (store-bought or homemade)
- optional: Sea salt for sprinkling Adds an extra flavor boost.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the diced apples and caramel sauce, ensuring they are evenly distributed.
- Using a spoon or cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden. The centers should still appear soft.
- Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Optional Topping
- Sprinkle with sea salt for an extra flavor boost, if desired.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a freezer-safe bag or container for up to three months. Thaw at room temperature when ready to enjoy.