Every fall, as the leaves start to turn and the air gets that perfect crispness, I can’t help but find myself in the kitchen more often.

There’s something about the cooler weather that just makes baking feel right.

This season, I wanted to try something different from our usual apple crisp or hearty apple sauce.

I thought, why not combine two of my favorite flavors—caramel and apples—into a cookie?

That’s how these caramel apple cookies came to life.

They’re soft and chewy with bits of fresh apple and pockets of gooey caramel, making each bite feel like a little taste of fall.

And you can even add more gooiness by drizzling some caramel to turn this little cookie into a dessert for fall.

The kids absolutely love them, and I’ll be honest, I love having them help me in the kitchen.

Plus, the smell that fills the house?

Pure heaven. If you’re looking for a new fall favorite that’s easy to make and brings the family together, these cookies are it.”

This version adds a bit more warmth and detail, while keeping that personal touch and family-centered tone.

Best Apple Caramel Cookies

These apple cookies are everything you love about caramel apples but in a soft, chewy cookie that’s super easy to snack on.

And honestly, each bite is packed with just the right amount of sweet apple and caramel—it’s like fall in every bite.

This recipe is the perfect way to bring those cozy autumn flavors into the kitchen without all the fuss.”

This should feel more personal and in line with your vibe.

Why These Apple Caramel Cookies Will be Your Fall Go-To

With my easy apple cookie recipe, you’ll have these cookies ready in no time!

Seriously, in under 30 minutes, you can whip up a batch and satisfy those caramel apple cravings without the fuss.

These caramel apple cookies are the sweetest addition to all your fall plans.

They are perfect for the school bake sale, or to bring them to soccer practice, or to pack these treats for tailgating.

And the smell?

Oh, the apple pie spice makes your kitchen smell like you’ve got mini apple pies baking. Trust me, they taste just as amazing as they smell!

Ingredients to Make Apple Caramel Cookies

Fresh diced apples
Caramel bits
All-purpose flour
Corn starch
Baking soda
Baking powder
Apple pie spice or cinnamon
Granulated white sugar
Light brown sugar – for a richer molasses flavor, opt for dark brown sugar
Butter, softened to room temperature
Vanilla extract
Large eggs
Milk or water
Flaked sea salt (optional)

For the caramel drizzle (optional)

Cold butter
Golden syrup (can use light corn syrup)
Light brown sugar

Steps to Make These Brilliant Apple Caramel Cookies

This recipe brings together the best of caramel apples and cookies into one delicious treat!

Prepare the Apple Filling
In a medium pot, stir together water and cornstarch to make a smooth paste. Add diced apples and apple pie spice. Cook over medium heat with the lid on, stirring occasionally for about 8 minutes, until the apples are just soft. Add a little water if needed to prevent sticking. Turn off the heat, stir in the butter, and let the mixture cool while you make the cookie dough. For the caramel candy, cut them up into smaller pieces.
Make the Dough
Preheat your oven to 350°F and line two baking sheets with parchment paper. In a large bowl, combine softened butter, light brown sugar, granulated sugar, and apple pie spice. Mix with an electric hand mixer or stand mixer until smooth and creamy. Add in the eggs, water (or milk)Place all of your caramel ingredients (typically butter, sugar, and cream) in a medium saucepan over medium heat. Stir constantly as the ingredients melt and come together. and vanilla, mixing on low speed until just combined. In a separate bowl, whisk together all-purpose flour, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough forms. Stir in diced apples and caramel bits by hand.
Assemble the Cookies
Scoop the dough using a tablespoon and roll into balls. Place them on the prepared baking sheets. Sprinkle with flaked sea salt if desired.
Bake
Bake the cookies for 10-12 minutes, or until they are golden brown around the edges. Allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Make the Caramel
While the cookies are baking, prepare the caramel. In a saucepan, bring your caramel ingredients (like butter, sugar, and cream) to a boil, stirring constantly. Reduce the heat to low and cook for about 5 minutes, or until the caramel reaches a soft ball stage (when it forms a soft ball when dropped into cold water). Remove from heat and let cool slightly. Drizzle the caramel over the cooled cookies.
Serve and Enjoy
These cookies are best enjoyed fresh but can be reheated in a 350°F oven for about 10 minutes if needed the next day. Enjoy the delicious mix of caramel and apple in every bite!

Apple Caramel Cookies

Print Recipe

This brilliant apple cookie has chunks of apples and gooey caramel, and are a fall must-have!

Course Dessert

Keyword apple cookies

Prep Time 25

Cook Time 12

Servings 20 cookies

Ingredients

For the Apple Filling

2 tsp corn starch
1 Tbsp water
1 1/2 cups diced apples
1/3 cup sugar
1 tsp butter

For the Dough

2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp apple pie spice or cinnamon
3 tbsp milk or water (can add more if too dry)
1/2 tsp salt
1 cup brown sugar
1 cup granulated sugar
1/2 cup butter cubed
1 tsp vanilla extract
2 larg eggs
1 cup caramel pieces

For the Caramel Drizzle

1/2 cup brown sugar
1/4 cup golden syrup (or light corn syrup)
1/4 cup butter

Instructions

Preheat your oven to 350°F and line two baking sheets with parchment paper or a silicone mat. Using a silicone baking mat can help your cookies bake more evenly and prevent sticking. If you’re using parchment paper, it also makes for an easy cleanup afterward.
In a large bowl, whisk together 2 1/2 cups of all-purpose flour, 1 tsp of baking soda, 1 tsp of baking powder, 2 tsp of apple pie spice, and a pinch of salt. Set this mixture aside. Make sure to whisk thoroughly to evenly distribute the leavening agents (baking soda and powder). This ensures your cookies rise just right.
In another large bowl, use an electric mixer to cream together ½ cup of butter (softened to room temperature), 1 cup of light brown sugar, and 1 cup of granulated sugar. Beat until the mixture is smooth and fluffy, which should take about 2-3 minutes. Starting with room temperature butter is key. It makes it easier to blend, and the sugar creates air pockets, giving your cookies a nice texture. If your butter is too cold, it can result in dense cookies.
Mix in 2 large eggs, 3 tbsp water (or milk) and 1 tsp of vanilla extract on low speed until well incorporated.
With the mixer running on low, gradually add the dry ingredients to the wet mixture. Continue mixing just until the dough comes together and you don’t see any more dry spots.
Gently fold in diced apples (preferably Gala or another firm variety) and caramel bits.
Use a tablespoon or a cookie scoop to portion out the dough and place it on your prepared baking sheets. Leave some space between each dough ball, as the cookies will spread a bit while baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
Once you remove the cookies from the oven, sprinkle them with flaked sea salt if you’re a fan of that sweet and salty flavor combo.
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Make the Caramel Drizzle

Place all of your caramel ingredients (typically butter, sugar, and cream) in a medium saucepan over medium heat. Stir constantly as the ingredients melt and come together.
Once the mixture is fully melted and combined, bring it to a boil, still stirring constantly.
After reaching a boil, reduce the heat to low and let the caramel cook for about 5 minutes. You’ll know it’s ready when a small amount of caramel forms a soft ball when dropped into cold water.
Once the caramel has reached the soft ball stage, remove the pan from heat and allow the caramel to cool just enough so it thickens slightly but is still easy to drizzle.
Using a spoon, drizzle the caramel over the cooled cookies. You can make a decorative zigzag pattern or cover them generously, depending on your preference.
If the caramel starts to harden before you finish drizzling, simply warm it up again on low heat for a few seconds until it softens. These cookies are best enjoyed the same day when the caramel is at its gooey best. If you have leftovers, they’ll reheat well in a 350°F oven for about 10 minutes.