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Caramel Apple Cookies

Caramel apple cookies with tender, golden edges and diced apple pieces folded throughout, plus pockets of caramel bits in every bite. Baked until the centers look slightly underdone, then finished with a caramel drizzle and flaky sea salt for a sweet-salty look.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Caramel Apple Cookie Dough
  • 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
  • 1 lb unsalted butter, softened
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup apples, peeled and very finely diced (patted dry)
  • 1 cup caramel bits or chopped soft caramels
  • 1 caramel sauce and flaky sea salt for finishing

Equipment

  • 1 sheet pan

Method
 

Prep and heat
  1. Preheat the oven to 375F and line baking sheets with parchment so the cookies bake evenly without sticking.
Mix dry ingredients
  1. Whisk together all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt until the spices are evenly distributed.
Cream wet ingredients
  1. Beat softened unsalted butter with granulated sugar and brown sugar until fluffy, then beat in the eggs and vanilla extract until smooth.
Combine dough and fold in fillings
  1. Stir the flour mixture into the butter mixture until a thick dough forms, then fold in the diced apples (patted dry) and caramel bits.
Shape and bake
  1. Scoop dough into 2-tablespoon rounds on the prepared sheets, spacing them apart for spreading.
Finish and cool
  1. Bake for 10-12 minutes at 375F until the edges are golden but the centers look slightly underdone for a softer texture.
Decorate
  1. Cool for 5 minutes on the pan, then drizzle with caramel sauce and sprinkle flaky sea salt before transferring to cool more.

Notes

Pro tip: patted-dry diced apples help prevent cakey cookies—take an extra minute to blot them well before folding in. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a dairy-light swap, use a 1:1 plant-based butter stick (same fat content) for similar spread and browning.