Why You’ll Love This Recipe

These Caramel Apple Cookies have all the best flavors of a caramel apple in a soft, gooey cookie. The cinnamon and apple filling makes every bite comforting and warm, while the caramel drizzle adds an extra layer of sweetness and richness. The combination of chewy texture and the slightly tart apples balances perfectly with the sweet caramel, creating a cookie that’s both indulgent and satisfying. It’s easy to make, and with its fall-inspired flavors, this treat will quickly become a seasonal favorite!

Ingredients

For the Cookie Dough:

1 cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cups apples, peeled, cored, and diced (about 1 large apple)

For the Caramel Sauce:

½ cup caramel sauce (store-bought or homemade)
1-2 tablespoons heavy cream (for a smoother consistency)

For Topping:

Additional caramel sauce for drizzling
A pinch of sea salt (optional, for a sweet-salty contrast)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cookie Dough:

Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Cream the butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs and vanilla: Beat in the eggs, one at a time, making sure each is fully incorporated. Add the vanilla extract and mix well.
Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the apples: Gently fold the diced apples into the cookie dough. Be careful not to overmix; you want the apples to stay intact.

Form and Bake the Cookies:

Form the cookies: Using a cookie scoop (about 2 tablespoons of dough per cookie), drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each dough ball slightly with your fingers or the back of a spoon.
Bake: Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are set. The cookies should remain soft and chewy, so be careful not to overbake them.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Make the Caramel Sauce:

Prepare the caramel sauce: If you’re using store-bought caramel sauce, simply heat it in the microwave or on the stovetop for a few seconds to make it more pourable. If you’re making your own caramel, melt ½ cup of caramel sauce with 1-2 tablespoons of heavy cream in a small saucepan over low heat, stirring constantly until smooth and combined.

Assemble the Cookies:

Drizzle with caramel: Once the cookies are completely cooled, drizzle the caramel sauce generously over the top of each cookie. Optionally, sprinkle a pinch of sea salt over the caramel drizzle for a sweet-salty balance.
Serve: Serve immediately and enjoy! These cookies are best enjoyed fresh, but you can store leftovers in an airtight container for up to 3 days.

Servings and Timing

Servings: About 18 cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 30 minutes

Variations

Use different apples: You can use Granny Smith, Honeycrisp, or any apple variety you prefer. Tart apples like Granny Smith pair beautifully with the sweetness of the caramel.
Add nuts: For added texture, fold in chopped pecans or walnuts into the dough along with the apples.
Use a different caramel: If you prefer a thicker caramel, use a caramel candy melted down with a bit of cream instead of pre-made sauce.
Make it gluten-free: You can substitute the all-purpose flour with a gluten-free 1:1 flour blend for a gluten-free version of these cookies.

Storage/Reheating

Storage: Store cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to 1 week if you prefer.
Freezing: Freeze the unbaked cookie dough (without caramel) for up to 1 month. When ready to bake, simply thaw the dough and bake as directed.
Reheating: To warm the cookies, place them in the microwave for about 10 seconds or in the oven at 300°F (150°C) for 5 minutes.

FAQs

Can I use pre-made caramel sauce?

Yes, store-bought caramel sauce works perfectly fine and saves time. Just heat it up a little to make it easier to drizzle over the cookies.

Can I make these cookies dairy-free?

Yes, you can substitute the butter with dairy-free butter and use a dairy-free caramel sauce to make these cookies dairy-free.

Can I use other fruits instead of apples?

You can try using pears for a similar texture and flavor, or even try diced peaches for a sweeter twist.

Can I make these cookies without the caramel drizzle?

Yes, you can leave off the caramel drizzle if you prefer. The cookies are still delicious with just the cinnamon-spiced dough and apple chunks.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 2 days before baking. Just make sure to bring it to room temperature for easier scooping.

Conclusion

Copycat Crumbl Caramel Apple Cookies are the ultimate fall treat, combining the comforting flavors of cinnamon, apples, and caramel into a soft, chewy cookie. With their melt-in-your-mouth texture, sweet caramel drizzle, and just the right amount of apple goodness, these cookies are perfect for any occasion. Whether you’re enjoying them with a cup of coffee or sharing them with family and friends, these cookies are sure to be a hit.