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Caramel Apple Cookies

Caramel apple cookies with apple pieces and caramel bits in a soft, golden dough, baked until the edges set and the centers stay slightly underdone. Finish with a caramel drizzle and flaky sea salt for a sweet-salty cookie bite.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 240
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
Cookie dough
  • 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 before mixing
  • 1 cup caramel bits or chopped soft caramels
Finishing
  • 1 caramel sauce for drizzling
  • 1 flaky sea salt for sprinkling

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F and line baking sheets with parchment for easy release and even baking.
  2. Whisk all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl until evenly combined.
Make the dough
  1. Beat softened unsalted butter with granulated sugar and brown sugar until fluffy, then beat in eggs one at a time and mix in vanilla extract.
  2. Stir the flour mixture into the wet ingredients just until the dough comes together, then fold in the diced apples (well-patted dry) and caramel bits.
Bake
  1. Scoop dough into 2-tablespoon rounds and place them on the prepared sheets with space between cookies.
  2. Bake for 10-12 minutes at 375F until edges are golden but centers look slightly underdone, showing a soft baked interior.
Finish
  1. Cool the cookies for 5 minutes on the pan so they set without overbaking.
  2. Drizzle with caramel sauce and sprinkle with flaky sea salt while still warm for visible caramel streaks and a crisp salty finish.

Notes

Pro tip: pat the diced apples very dry so the dough stays thick and the centers don’t spread. Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate up to 7 days. Freeze baked cookies (without extra finishing drizzle) for up to 2 months; thaw at room temperature and add caramel drizzle and flaky salt after thawing. For a simple swap, use a plant-based butter substitute in the same amount for a dairy-free version.