Cinnamon Caramel Apple Cookies
These soft and chewy cookies combine the comforting flavors of cinnamon, caramel, and apples into a delicious fall treat. Easy to make, they are perfect for sweater weather and will disappear quickly!
Equipment
- Baking sheets
- Parchment paper
- Small bowl
- Medium bowl
- Large bowl
- Whisk
- Stand mixer or hand mixer
- Measuring cups and spoons
- Microwave-safe bowl
- Spoon or toothpick
- Wire rack
- Cookie scoop or tablespoon
Ingredients
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 medium apple, peeled, cored, and diced Granny Smith or Honeycrisp
- 1 tablespoon lemon juice
- ½ cup caramel candies, unwrapped Kraft Caramel Bits
- 1 tablespoon heavy cream
- ½ cup chopped pecans or walnuts optional
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a small bowl, toss the diced apple with lemon juice to prevent browning. Set aside.
- In a separate small bowl, combine the caramel candies and heavy cream. Microwave in 20-second intervals, stirring in between, until the caramel is melted and smooth. Set aside to cool slightly.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the diced apples and chopped nuts (if using).
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Using a spoon or a toothpick, gently swirl a small amount of the melted caramel over the top of each cookie.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are set. The cookies will look slightly underbaked.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients. Chilling the dough for 30 minutes can help prevent excessive spreading. Store cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. To enhance the apple flavor, consider adding a pinch of apple pie spice to the dry ingredients. For a chewier cookie, substitute some of the all-purpose flour with bread flour.