Name: Caramel-Drizzled Apple Cinnamon Cookies
Prep time: 20 min
Cook time: PT-487915H11M37S
Total time: 45 min
Cuisine: American
Ingredients: 2 cups (200 g) firm tart apples (Granny Smith or Honeycrisp), diced into ¼–½ inch cubes; 2 tbsp (30 g) dark brown sugar, packed; ¼ tsp ground cinnamon; ½ cup (113 g) unsalted butter, softened; ½ cup (110 g) dark brown sugar, packed; ¼ cup (50 g) granulated sugar; 1 tsp pure vanilla extract; 1 large egg, room temperature; 1⅓ cups (190 g) all-purpose flour, sifted; ½ tsp baking soda; ½ tsp salt; Salted caramel sauce, for drizzling

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Short Description

Soft and chewy cookies studded with spiced apple pieces and finished with a drizzle of salted caramel. These cookies are the perfect blend of apple pie coziness and caramel indulgence.

Why You’ll Love This Recipe

If you love caramel apples or apple pie, these cookies are a dream come true. They’re warm, soft, full of fall spices, and topped with gooey salted caramel for a bakery-worthy finish. Perfect for holidays, cozy weekends, or anytime you want a comforting sweet treat.

Ingredients

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

Apple Mixture

2 cups (200 g) firm tart apples (Granny Smith or Honeycrisp), diced into ¼–½ inch cubes
2 tbsp (30 g) dark brown sugar, packed
¼ tsp ground cinnamon

Cookie Dough

½ cup (113 g) unsalted butter, softened
½ cup (110 g) dark brown sugar, packed
¼ cup (50 g) granulated sugar
1 tsp pure vanilla extract
1 large egg, room temperature
1⅓ cups (190 g) all-purpose flour, sifted
½ tsp baking soda
½ tsp salt

Topping

Salted caramel sauce, for drizzling

Directions

Apple Prep

In a skillet over medium heat, cook diced apples with brown sugar and cinnamon for about 5 minutes, stirring until just softened.
Remove from heat and let cool completely.

Cookie Dough

In a mixing bowl, cream together butter, dark brown sugar, granulated sugar, and vanilla until light and fluffy.
Mix in the egg until smooth.
In another bowl, whisk flour, baking soda, and salt together. Gently fold the dry ingredients into the butter mixture until just combined.

Combine

Fold the cooled apple mixture into the dough in two stages, ensuring excess liquid isn’t added. If the dough feels too soft, chill in the refrigerator for 15–20 minutes.

Bake

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop dough into rounds and place them on the prepared sheets, leaving space for spreading.
Bake for 12–15 minutes, or until golden around the edges.
Let cookies cool on the sheet for a few minutes before transferring to a wire rack.

Finishing Touch

Once cooled, drizzle generously with salted caramel sauce before serving.

Servings and Timing

Servings: About 18 cookies
Prep Time: 20 minutes
Chill Time (optional): 20 minutes
Bake Time: 12–15 minutes
Total Time: ~45 minutes

Variations

Add ½ tsp nutmeg or allspice for extra warmth.
Fold in ½ cup chopped pecans or walnuts for crunch.
Use maple syrup drizzle instead of caramel for a cozier flavor.
Make them extra indulgent with a chocolate drizzle along with caramel.
Add a handful of white chocolate chips for a sweet contrast.
Swap apples for pears for a seasonal variation.
Top with flaky sea salt after drizzling caramel for a salted caramel finish.
Try a spiced caramel sauce with cinnamon or cardamom for added depth.
Make them into ice cream sandwiches with vanilla ice cream in between.
Use browned butter in the dough for a nuttier, richer cookie.

Storage/Reheating

Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week, but allow to come to room temperature before serving.
Freeze baked cookies (without caramel) for up to 2 months. Drizzle caramel after thawing.
To refresh, warm cookies in the oven at 300°F for 5 minutes.

FAQs

Can I make these without caramel?

Yes, they’re still delicious without the drizzle, though caramel adds extra indulgence.

Do I need to peel the apples?

Peeling is recommended for a smoother texture, but you can leave skins on for a rustic look.

Can I make the dough ahead of time?

Yes, chill the dough up to 24 hours before baking. This also enhances flavor.

How do I prevent soggy cookies from apple juice?

Let the cooked apples cool completely and avoid adding extra liquid into the dough.

Can I use store-bought caramel sauce?

Yes, any good-quality salted caramel sauce works.

Can I freeze the dough?

Yes, scoop into balls and freeze on a tray before storing in a freezer bag. Bake from frozen with 1–2 extra minutes.

What apples are best?

Firm tart apples like Granny Smith or Honeycrisp hold their shape and balance the sweetness.

Can I make these gluten-free?

Yes, substitute a 1:1 gluten-free flour blend.

How do I know when they’re done?

Cookies should be golden at the edges but still soft in the center—they’ll continue to set as they cool.

Can I make these chewy instead of cakey?

Yes, slightly underbake them for a chewier texture.

Conclusion

Caramel-Drizzled Apple Cinnamon Cookies are the ultimate fall cookie—soft, spiced, and full of apple flavor with a gooey caramel finish. Perfect for cozy days, gift boxes, or holiday platters, they bring together all the flavors of autumn in one delicious bite.