Caramel Apple Cookies

These caramel apple cookies are soft, chewy fall-inspired treats filled with tender diced apples, warm cinnamon spice, oats, and gooey caramel pieces. Perfectly balanced between sweet and tart, they deliver cozy autumn flavor in every bite.

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Course: Dessert

Cuisine: American Dessert

Keyword: apple caramel dessert, caramel apple cookies, chewy apple cookies, fall cookies

Prep Time: 20

Cook Time: 14

Total Time: 34

Servings: cookies

Calories: 165kcal

Author: Lila benett

Cost: 9

Equipment

mixing bowls
electric mixer
rubber spatula
baking sheets
parchment paper
wire cooling rack

Ingredients

1/2 cup unsalted butter, softened
1/3 cup granulated sugar
2/3 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp fine sea salt
3/4 cup quick-cooking oats
2 Granny Smith apples, diced
3/4 cup caramel pieces
1 tbsp fresh lemon juice

Instructions

Preheat the oven to 350°F and line two baking sheets with parchment paper.
Peel, core, and dice the apples into small 1/4-inch pieces.
Toss the diced apples with lemon juice to prevent browning.
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
Beat the softened butter with granulated sugar and brown sugar until light and fluffy.
Add the egg and beat until fully incorporated.
Add the vanilla extract and mix briefly.
Add the dry ingredients to the wet ingredients in three additions, mixing until just combined.
Fold the quick-cooking oats into the dough using a spatula.
Gently fold the diced apples into the cookie dough.
Fold in the caramel pieces until evenly distributed.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 12 to 14 minutes until the edges are lightly golden and the centers remain soft.
Allow the cookies to cool on the baking sheet for 5 minutes.
Transfer the cookies to a wire rack and cool completely before serving.

Notes

For thicker cookies, chill the dough for 15 minutes before baking. Use tart apples like Granny Smith to balance the sweetness of the caramel. Slightly underbake the cookies for the softest chewy texture, and allow them to cool on the baking sheet before transferring.

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