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Caramel Apple Cookies

Caramel apple cookies with tender, soft centers and pockets of chopped caramel bits, studded with finely diced, completely dried apple. Baked at 375°F until the edges turn golden, then finished with a caramel drizzle and flaky sea salt.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 220
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
Wet ingredients
  • 1 lb unsalted butter, softened
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
Fruit and caramel
  • 1 cup apples, peeled and very finely diced (patted completely dry) Pat apples completely dry to avoid soggy cookies.
  • 1 cup caramel bits or soft caramels, chopped
Finishing
  • Caramel sauce and flaky sea salt for finishing

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375°F, and line baking sheets with parchment for easy release.
  2. Dice the apple very finely and blot it completely dry with paper towels to prevent soggy cookies.
Mix dry and wet
  1. Whisk the flour, baking soda, cinnamon, nutmeg, allspice, and salt until evenly combined.
  2. Beat the butter and both sugars until fluffy, then beat in the eggs and vanilla extract.
Combine and bake
  1. Fold the flour mixture into the wet mixture until just combined.
  2. Fold in the dried apple and caramel bits so they’re evenly distributed through the dough.
  3. Scoop the dough into 2-tablespoon rounds and space them on the lined baking sheets.
  4. Bake at 375°F for 10–12 minutes, until the edges are golden.
Finish
  1. Drizzle with caramel sauce and sprinkle with flaky sea salt while the cookies are warm.

Notes

Pro tip: blotting the diced apples completely dry is the key to keeping these caramel apple cookies tender, not soggy. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked cookies for up to 2 months (thaw overnight). For a dairy-light option, swap in a 1:1 butter substitute that bakes similarly, keeping the same caramel and spices.