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Caramel Apple Pie Cookies

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These Caramel Apple Pie Cookies combine the best parts of classic apple pie and chewy caramel candies in a soft, golden cookie. Perfect for fall gatherings, bake sales, or cozy nights in, each bite bursts with warm spices and gooey caramel.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 medium apple, peeled, cored, and diced small (Granny Smith or Honeycrisp)
  • 1 tablespoon unsalted butter
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon lemon juice
  • 18 chewy caramel candies (like Kraft or Werther’s), unwrapped
  • 1 tablespoon heavy cream
  • 1/3 cup caramel sauce (optional, for drizzle)
  • Pinch of flaky sea salt (optional, for sprinkling)

Instructions

  1. In a small skillet over medium heat, melt 1 tablespoon unsalted butter. Add diced apple, 2 tablespoons granulated sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon lemon juice. Stir and cook for 4–5 minutes until apples are soft but not mushy. Remove from heat and cool completely.
  2. Place 18 caramel candies in a microwave-safe bowl with 1 tablespoon heavy cream. Microwave in 10-second bursts, stirring after each, until smooth and just melted (about 30 seconds total). Set aside.
  3. In a large mixing bowl, beat 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar together until creamy (about 2 minutes). Add 1 large egg and 1 teaspoon vanilla; beat another 30 seconds.
  4. In a separate bowl, whisk together 2 1/4 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg.
  5. Gradually add dry ingredients to the wet mixture, blending on low speed (or by hand) until just combined. Do not overmix.
  6. Gently fold cooled apple mixture into the dough with a spatula.
  7. Scoop 1.5 tablespoons of dough and roll into balls. Flatten each ball slightly and make a small indentation in the center with your thumb.
  8. Spoon about 1/2 teaspoon melted caramel into the indentation of each cookie. Pinch dough gently around the edges to cuddle the caramel but don’t fully seal.
  9. Place cookies 2 inches apart on prepared baking sheets lined with parchment paper or silicone mats. Bake at 350°F (175°C) for 11–13 minutes until golden around the edges and slightly soft in the middle.
  10. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. If desired, drizzle with extra caramel sauce and sprinkle with flaky sea salt.
  11. Enjoy warm or store leftovers in an airtight container at room temperature for up to 3 days.

Notes

For best results, use room temperature butter and egg. Sauté apples before adding to dough to prevent sogginess. A splash of cream keeps caramel centers chewy. Chill dough if sticky. Bake on the middle rack for even cooking. Let cookies cool before transferring to avoid caramel puddles. For gluten-free or vegan adaptations, substitute flour and dairy as needed. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: caramel apple pie cookies, fall dessert, apple cookies, caramel cookies, easy cookie recipe, autumn baking, bake sale, homemade cookies

Find it online: https://wigglebite.com/caramel-apple-pie-cookies-recipe-easy-homemade-fall-treats/