Chewy Caramel Apple Cookies
These Chewy Caramel Apple Cookies are basically fall in cookie form! They’re soft, chewy, and packed with chunks of fresh Honeycrisp apples, with a warm cinnamon-sugar coating that just makes you feel all cozy inside. And the best part? Each cookie has a hidden gooey caramel center that’s like a sweet little surprise in every bite. The apples add just the right touch of tartness to balance out the sweetness of the caramel. Whether you’re baking for a crowd or just yourself (no judgment!), these cookies are a total hit and super easy to make. Trust me, they’ll disappear fast!
24 Servings
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
Want to make these cookies gluten-free? No problem! Just swap out the all-purpose flour for a good quality 1:1 gluten-free flour blend—most work just as well as regular flour. Also, double-check that your vanilla pudding mix and baking soda are certified gluten-free. One quick tip: let the dough sit for about 10 minutes before shaping to help the gluten-free flour hydrate and give you a better texture. And as always, keep your workspace gluten-free to avoid cross-contamination. Your gluten-sensitive friends will thank you, and they'll never guess these cookies are gluten-free!