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Caramel Apple Cookies

Caramel apple cookies with a tender, golden-brown edge and pockets of chopped caramel. Finely diced, patted-dry apples keep the centers soft without sogginess, finished with 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: 190
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
Filling and finishing
  • 1 cup apples, peeled and very finely diced Patted completely dry to prevent soggy cookies.
  • 1 cup caramel bits or soft caramels, chopped
  • Caramel sauce For finishing; drizzle while warm.
  • flaky sea salt For finishing; sprinkle while warm.

Equipment

  • 1 sheet pan

Method
 

Prep and make the dough
  1. Preheat the oven to 375°F and line baking sheets with parchment so the cookies bake evenly and release cleanly.
  2. Dice the apples very finely and blot completely dry with paper towels to prevent soggy cookies.
  3. Whisk the all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt until the spices are evenly distributed.
  4. Beat the softened unsalted butter, granulated sugar, and brown sugar until fluffy.
  5. Beat in the eggs and vanilla extract until the mixture looks smooth and cohesive.
  6. Fold in the flour mixture, mixing just until no dry streaks remain.
  7. Fold in the dried diced apples and the chopped caramel bits so the dough has pockets throughout.
Bake and finish
  1. Scoop the dough into 2-tablespoon rounds and place on the prepared baking sheets, spacing them for spreading.
  2. Bake for 10-12 minutes at 375°F until the edges are golden and the centers look set.
  3. Drizzle with caramel sauce and sprinkle with flaky sea salt while the cookies are warm so the topping adheres.

Notes

Pro tip: Finely diced, completely patted-dry apples are key for tender cookies without excess moisture. Store airtight at room temperature up to 4 days, or refrigerate up to 7 days; freeze baked cookies up to 2 months. For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend (check that it includes xanthan gum) so the dough holds together similarly.