Delicious Caramel Apple Cinnamon Cookies
Caramel Apple Cinnamon Cookies bring together the cozy flavors of fall in a chewy, spiced, and sweet treat bursting with apple chunks and gooey caramel. Perfect for holidays, lunchboxes, or late-night snacking, they’re a nostalgic yet creative twist on a seasonal favorite.
Ingredients
Apple Mixture:
- 2 cups 200g diced, peeled, firm tart apples — cut about 2 apples into ¼–½ inch cubes, then measure after chopping (*see note below)
- 2 tablespoons 30g packed dark brown sugar
- ¼ teaspoon ground cinnamon
- *Note: Use firm apple varieties like Granny Smith or Honeycrisp which hold their shape well in cookie dough.
Cookie Dough:
- ½ cup 113g unsalted butter, softened
- ½ cup 110g packed dark brown sugar
- ¼ cup 50g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- 1 large egg at room temperature
- 1⅓ cups 190g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 recipe of Rich Salted Caramel Sauce
Instructions
Prepare the Apple Mixture:
- In a small frying pan, combine the chopped apples, dark brown sugar, and ground cinnamon. Cook over medium heat, stirring often, for about 5 minutes—just until the apples begin to soften slightly but still hold their shape (avoid overcooking to the point where they become mushy). Once done, transfer the mixture to a clean bowl and allow it to cool completely before adding it to the dough.
Make the Cookie Dough:
- In a large mixing bowl, beat the softened butter, both sugars, and vanilla extract using an electric hand mixer or a stand mixer on medium speed for 1–2 minutes, until the mixture becomes pale and fluffy. Add in the egg and continue mixing until it’s fully incorporated and smooth.
Mix the Dry Ingredients:
- In a separate medium bowl, whisk together the flour, baking soda, and salt until well blended. Gradually add the dry mixture to the creamed butter mixture, folding gently until the flour is mostly combined.
Incorporate the Apple Mixture:
- To evenly distribute the apples without overmixing the dough, fold in the apple mixture in two stages. Start by adding half of the cooled apple mixture and gently fold it into the dough. Then add the remaining half and fold again until well mixed. Be careful not to include any excess liquid from the apple mixture, as it can alter the texture of the cookies. If the dough feels overly soft, chill it in the refrigerator for about 20 minutes before baking.
Preheat and Prepare for Baking:
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Scoop and Bake the Cookies:
- Using a medium spring-loaded cookie scoop or two large spoons, scoop the dough into mounds and place them on the prepared baking sheets. You should get about 12–15 cookies. Bake for 12–16 minutes, or until the cookies are golden around the edges and lightly browned on top. If you’re making larger cookies (around 12 total), expect them to take closer to 16 minutes. Let the cookies rest on the baking sheet for 2 minutes after removing them from the oven, then transfer to a wire rack to cool completely.
Finishing Touch:
- Once cooled, drizzle the cookies generously with Rich Salted Caramel Sauce. Serve and enjoy these irresistibly warm, gooey, and flavorful caramel apple cinnamon cookies!