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Caramel Apple Cinnamon Cookies

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These Caramel Apple Cinnamon Cookies are the ultimate easy fall dessert, packed with gooey caramel, juicy apple pieces, and warm cinnamon spice. Soft, chewy, and bakery-worthy, they’re perfect for cozy gatherings or a sweet autumn treat.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour (280g)
  • 1 teaspoon baking soda (5g)
  • 2 teaspoons ground cinnamon (5g)
  • 1/2 teaspoon salt (3g)
  • 1 cup unsalted butter, room temperature (226g)
  • 1 cup brown sugar, packed (200g)
  • 1/2 cup granulated sugar (100g)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract (10ml)
  • 1 heaping cup fresh apple, finely diced (about 1 medium apple, 120g; Granny Smith preferred)
  • 18–20 soft caramel candies, chopped (about 120g)
  • Optional: 1/2 cup chopped pecans or walnuts (60g)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Peel and finely dice the apple into small cubes (about 1/4-inch). Pat the diced apple dry with a paper towel. Chop caramel candies into small pieces.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl or stand mixer, beat butter with brown sugar and granulated sugar until light and fluffy (about 2-3 minutes).
  4. Beat in eggs, one at a time, mixing well after each. Add vanilla extract and mix until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low or by hand until just combined. Do not overmix.
  6. Gently fold in diced apples and chopped caramel candies (and nuts, if using) until evenly distributed. If dough is very soft, chill for 10-15 minutes.
  7. Using a cookie scoop or tablespoon, drop rounded balls of dough (about 2 tablespoons each) onto prepared baking sheets, spacing about 2 inches apart. Optionally, press extra caramel or apple pieces on top.
  8. Bake for 11-13 minutes, until edges are golden and centers look just set.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  10. Enjoy warm for gooey caramel or let cool for a chewier texture. Store leftovers in an airtight container at room temperature for up to 3 days.

Notes

Pat apples dry to prevent soggy cookies. Chill dough if it feels too soft. Cut caramel candies into small pieces to avoid caramel leaking out. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan margarine and dairy-free caramels. Store cookies in an airtight container for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: caramel apple cookies, cinnamon cookies, fall dessert, easy cookie recipe, apple cinnamon, caramel cookies, autumn baking, bakery style cookies

Find it online: https://atomicbite.com/caramel-apple-cinnamon-cookies-recipe-easy-fall-dessert-idea/