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Caramel Apple Cookies

Caramel apple cookies with tender, golden edges and pockets of chopped caramel, studded with finely diced apple. Baked at 375°F and finished with a caramel drizzle and flaky sea salt for a classic American dessert 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: 185
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 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
Add-ins and finishing
  • 1 cup apples, peeled and very finely diced Patted completely dry to prevent sogginess.
  • 1 cup caramel bits or soft caramels, chopped
  • Caramel sauce For finishing, drizzle while cookies are warm.
  • flaky sea salt For finishing, sprinkle while cookies are warm.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat your oven to 375°F and line baking sheets with parchment.
  2. Dice the apples very finely and blot completely dry with paper towels to help prevent soggy cookies.
Mix dry ingredients
  1. Whisk the all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt until evenly combined.
Cream butter and sugars
  1. Beat the softened unsalted butter with the granulated sugar and packed brown sugar until fluffy.
  2. Add the eggs and vanilla extract, then beat just until the mixture looks smooth.
Combine and portion
  1. Fold the flour mixture into the wet ingredients until no dry streaks remain.
  2. Fold in the dried finely diced apples and the chopped caramel bits.
  3. Scoop the dough into 2-tablespoon rounds and space them on the prepared baking sheets.
Bake and finish
  1. Bake at 375°F for 10-12 minutes, until the edges are golden.
  2. Drizzle with caramel sauce and sprinkle flaky sea salt while the cookies are warm.

Notes

For the best texture, keep the apple pieces as tiny as possible and blot them very dry so the cookies bake up without spreading or sogginess. Store in an airtight container at room temperature for up to 3 days; refrigerate up to 5 days. Freeze baked cookies up to 2 months (thaw overnight at room temperature). Dietary swap: use a 1:1 gluten-free all-purpose flour blend to make gluten-free cookies.