Chewy Caramel Apple Cookies – Looking for a treat that screams fall in every bite? These Chewy Caramel Apple Cookies have it all—sweet and tart honeycrisp apples, gooey caramel centers, and a warm blend of cinnamon and spice. They’re the perfect soft, chewy cookies to cozy up with, and they’ll make your kitchen smell incredible. Trust me, you won’t be able to stop at just one.
The first time I made these cookies, I wasn’t sure how my family would react. I mean, caramel inside a cookie? Could it get messy? But as soon as they took a bite, I knew I’d hit the jackpot. My husband loves all things caramel, and my little one is all about apples, so it was the best of both worlds. The real magic happened when they bit into the soft, chewy cookie and got that surprise of melted caramel in the middle. Let’s just say the plate of cookies didn’t last long at all!
What makes this Chewy Caramel Apple Cookies truly special?
These cookies combine all the best flavors of fall into one delicious bite. The tart honeycrisp apples balance the sweetness of the caramel perfectly, while the cinnamon-spiced sugar coating adds just the right amount of warmth. The surprise caramel center? That’s the real showstopper—it melts inside the cookie as it bakes, giving you that irresistible chewy texture. And the best part? They’re surprisingly easy to make, even with the hidden caramel filling!
What You Need To Make This Chewy Caramel Apple Cookies Recipe?
Butter: You’ll need unsalted butter here because it lets you control the salt in the recipe. Make sure it’s softened so it creams well with the sugar—cold butter just won’t give you that nice fluffy texture we’re aiming for.
Caramel Candies: These are the stars of the show! Make sure you grab the soft kind (like Kraft caramels) because they melt beautifully into the cookies, giving you that irresistible gooey center. Just a heads-up: unwrapping them ahead of time is a smart move—you’ll thank me when you’re covered in dough later.
Honeycrisp Apples: I love using Honeycrisps because they’re the perfect balance of sweet and tart. They also hold up really well when baked, so you won’t end up with mushy bits. Just make sure to dice them into small pieces so they mix easily into the dough.
Vanilla Pudding Mix: This might sound like a surprise ingredient, but trust me—it’s a game-changer. The pudding mix makes these cookies extra soft and chewy, giving them that bakery-style texture we all love. You won’t really taste the vanilla, but you’ll definitely notice how perfect the cookies turn out.
Apple Pie Spice or Cinnamon: Whether you’re using a spice mix or just plain cinnamon, this adds that warm, cozy flavor that makes these cookies taste like fall in every bite. It’s the secret to making these cookies feel extra special.
Steps To Make Chewy Caramel Apple Cookies:
First things first, get your butter softening. Toss 12 tablespoons into a stand mixer bowl (or a large bowl if you’re using a hand mixer) and let it hang out at room temp for a bit. While you wait, mix 1/2 cup of the sugar with 1 1/2 teaspoons of your apple pie spice or cinnamon in a small bowl. This is going to be your sugar coating.
Now, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. While the oven’s warming up, go ahead and unwrap all 21 caramels. Trust me, you don’t want to deal with sticky wrappers while you’re working with dough later!
Once the butter’s nice and soft, add 3/4 cup of packed dark brown sugar and the remaining 1/4 cup of granulated sugar. Beat it on medium-high for about 2-3 minutes until it looks fluffy and light. Now, crack in 1 egg, pour in 1 teaspoon of vanilla extract, and toss in 1/2 teaspoon of salt. Mix it all together for about 30 seconds.
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In a separate bowl, whisk together the flour, pudding mix, baking soda, and the rest of the apple pie spice (or cinnamon). Slowly add this to the butter mixture and beat it until everything comes together. It should take about 1 1/2 minutes.
Now, peel and core your apple (or apples, if you’ve got smaller ones). Dice them up into small 1/4-inch pieces—make sure you end up with about 1 1/2 cups of diced apple. Gently mix those into the dough on low speed until just combined.
Here’s the fun part: scoop out about 1 tablespoon of dough, then press a caramel into the middle. Grab another tablespoon of dough and cover the caramel, shaping it into a ball. Roll the whole thing in that cinnamon-sugar mix until it’s nicely coated. Place each cookie ball on the baking sheet, spacing them apart. Pop the rest of the dough in the fridge while these bake.
Bake the cookies for 9 minutes, then rotate the pans—switch the one on the top rack with the one on the bottom, and give them a quick turn. Bake for another 7-9 minutes, or until the edges are lightly browned. Let them cool on the sheet for 10 minutes, then move them to a wire rack to cool completely. Repeat with the remaining dough.
Tip:
Alright, here’s a little insider trick to make these cookies even more amazing: chill your dough between batches! Why? Well, chilling the dough helps the cookies hold their shape better while baking, so you get those beautiful thick cookies with a gooey center instead of flat, spread-out ones. Another pro tip? If you want an even richer flavor, try browning your butter before using it in the recipe. It adds this nutty, caramel-like depth that pairs perfectly with the sweet apples and caramel candies. Just make sure to cool the butter before mixing it with the sugar, or it could mess with the texture. Oh, and here’s one more thing—if you really want to take it over the top, sprinkle a tiny bit of flaky sea salt on the tops of the cookies right when they come out of the oven. The salty-sweet combo is a chef’s kiss!
Frequently Asked Questions:
Can I make the dough ahead of time and freeze it?
Totally! You can roll the dough into balls (with the caramel inside), coat them in the cinnamon-sugar mix, and freeze them on a baking sheet. Once frozen, toss them in a freezer bag. When you’re ready to bake, just pop them straight into the oven—no need to thaw. Just add a couple of extra minutes to the baking time!
What can I use if I don’t have apple pie spice?
No worries! If you don’t have apple pie spice on hand, you can easily make your own by mixing ground cinnamon, nutmeg, and a pinch of allspice. Or, if you’re in a pinch, just using ground cinnamon will still give the cookies that cozy, warm flavor.
Can I use different types of apples?
Absolutely! Honeycrisp apples are my go-to because they’re sweet with a nice bit of tartness, but you can definitely use whatever apples you have on hand. Granny Smiths will give a tangier flavor, while Fuji or Gala apples will be on the sweeter side. Just dice them small so they blend well into the dough!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chewy Caramel Apple Cookies
Ingredients
- 12 tbsp 1 1/2 sticks unsalted butter
- 3/4 c granulated sugar divided
- 2 1/2 tsps apple pie spice mix or ground cinnamon divided
- 21 soft caramel candies I like using Kraft Baking Caramels
- 3/4 c packed dark brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 2 c all-purpose flour
- 1 3.4-oz box instant vanilla pudding mix
- 1 tsp baking soda
- 1 large or 2 medium honeycrisp apples
Instructions
- Start by placing 12 tablespoons of unsalted butter into the bowl of a stand mixer (or a large bowl if you’re using a hand mixer). Let it sit at room temperature to soften up while you get everything else ready. For the sugar coating, mix 1/2 cup of granulated sugar with 1 1/2 teaspoons of apple pie spice or cinnamon in a small bowl. Give it a quick stir to make sure everything’s well blended.
- Now, preheat your oven to 350°F and set up two racks to divide the oven into thirds. Line two baking sheets with parchment paper or silicone mats so you’re ready to go. While the oven heats up, unwrap 21 caramels—it’s easier to do this now than when you’re in the middle of everything!
- Add 3/4 cup of packed dark brown sugar and the remaining 1/4 cup of granulated sugar to the softened butter. Using the paddle attachment, beat it on medium-high speed for about 2-3 minutes until the mixture turns light and fluffy. Then, add 1 large egg, 1 teaspoon of vanilla extract, and 1/2 teaspoon of kosher salt. Mix everything together until it's nicely combined, which should take around 30 seconds.
- In another bowl, whisk together 2 cups of all-purpose flour, 1 box (3.4 oz) of instant vanilla pudding mix, 1 teaspoon of baking soda, and the remaining 1 teaspoon of apple pie spice or cinnamon. Slowly add this to the butter mixture and beat it on medium speed until everything comes together, which should take about 1 1/2 minutes.
- Next, peel and core 1 large or 2 medium honeycrisp apples. Dice them into small 1/4-inch pieces until you’ve got about 1 1/2 cups. Add the diced apple to your cookie dough and mix on low speed until just combined.
- Now for the fun part—scoop out 1 tablespoon of dough, press a caramel into the center, and cover it with another tablespoon of dough. Roll the dough around the caramel so it’s fully enclosed, then roll the whole thing in the cinnamon-sugar mix until it’s coated all over. Place the dough balls on the baking sheet, leaving enough space between them. Pop the remaining dough in the fridge while the first batch bakes.
- Bake for 9 minutes, then rotate the baking sheets front to back and switch racks. Bake for another 7-9 minutes until the cookies are set and lightly browned at the edges. Let them cool on the baking sheets for about 10 minutes before transferring to a wire rack to cool completely. Repeat with the rest of the dough, reusing the parchment or baking mat for the next batches.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
