caramel apple cookies

These cookies are fluffy, soft, and bursting with apples, oats, spices, and brown sugar. Perfect fall treat!

Apple Cookies

TB salted butter (softened (not melty))

brown sugar (packed)

maple syrup

egg (large)

TB whole milk

tsp vanilla extract

all purpose flour

tsp baking soda

tsp salt

cinnamon

tsp nutmeg

old fashioned rolled oats (dry)

Granny Smith apples (grated (use large holes) and squeezed dry)

caramel candies

water

Preheat

Preheat oven to 325F, with rack on middle or lower middle position. Line baking sheets with parchment paper.

Beat

In bowl of electric mixer, beat butter and brown sugar until creamy and fluffy, about 1-2 min. Add maple syrup, egg, egg yolk, milk, and vanilla. Beat on low until fully combined.

Whisk

In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Add rolled oats to flour mixture and whisk together.

Fold

Using wooden or rubber spatula, fold wet ingredients with dry ingredients. Stir in grated apples until fully incorporated. If dough is sticky, chill 30 min to an hour.

Form

Form rounded 1 tablespoons of dough 2 inches apart on parchment lined baking sheets.

Bake

Bake 11-13 minutes, or just until lightly golden; don't overbake. Cookies will set upon cooling. Transfer warm cookies to wire rack and let cool.

Drizzle

Place caramels and water in small heavy saucepan. Stir continuously over low heat until melted and smooth. Let rest a bit until it's no longer too hot to handle. Using fork or Ziploc baggie with tiny hole cut out of the corner, drizzle warm caramel over cooled cookies. Be careful - melted caramel is hot!

No Bake Caramel Apple Cookies have oats and apples all nestled inside a rich, golden brown caramel cookie! You guys thee are no bake, in other words they're the easiest, and quickest dessert! Add them to your fall no baking list!

No Bake Caramel Apple Cookies

c. sugar

c. butter

evaporated milk

vanilla

pkg. instant caramel pudding

c. oats

apples

c. toffee chips (optional)

c. white chocolate chips (optional)

sea salt (to taste)

Measure dry ingredients and set aside.

Line a baking sheet with parchment or wax paper.

Bring butter, sugar, and milk to a full rolling boil over medium to medium high heat stirring frequently. As soon as mixture comes to a full rolling boil remove from heat.

Add vanilla. Stir.

Add oats, apples, and dry pudding mix. Stir to combine. Let sit for about 15 minutes.

Add white chocolate chips and toffee chips if desired. Stir.

Drop cookies onto prepared baking sheet. Sprinkle with sea salt.

Let rest until completely cooled. Store in an air tight container.

Apple Cookies with streusel topping are a pretty addition to any bake sale or dessert table. Make these for a sweet treat in under an hour!

Apple Cookies w/ Streusel Topping and Caramel Recipe

apples (peeled, cored, and diced (About 2 cups))

lemon juice

butter (2 sticks - softened)

brown sugar

sugar

eggs

vanilla extract

all-purpose flour

baking soda

salt

caramel baking pieces

butter

old fashioned oats

Peel, core, and dice apples and toss in lemon juice and put in the refrigerator until needed.

In a large mixing bowl, cream together butter, brown sugar, and granulated sugar (you can use a fork or a hand mixer).

Add in eggs and vanilla and mix well until smooth.

Slowly stir in flour, baking soda, salt, and cinnamon until combined.

Use a paper towel to pat the apples dry and fold apples and caramel pieces into cookie batter.

Chill dough for 30 minutes in the refrigerator.

While your dough is chilling, preheat your oven to 375 degrees and make the crisp topping.

Using a fork, pastry cutter, or your hands, combine the butter, brown sugar, unbleached flour, and oats until crumbly. Set aside.

Using a cookie scoop, create 1” cookie balls with your dough (dough will be sticky).

Roll the cookie balls in the crumb topping before placing them 2” apart on baking sheets that have been lined with parchment paper.

Bake for 12-13 minutes until the center of the cookie is set. Do not over bake.

Let the cookies cool on the baking sheet for 5-10 minutes before moving them to a cooling rack to cool completely.

For the glaze, combine powdered sugar and water until a smooth glaze forms. You can add more/less powdered sugar or water to get the consistency you want.

These apple cookies are beyond delicious and so easy to make. I'll definitely be adding this to my regular baking rotation.

I love apple, and having it in cookies was amazing. The streusel topping was so sweet.

After 3 weeks of perfecting these apple pie cookies, I created a soft, chewy cinnamon brown sugar base filled with my signature apple pie filling, topped with gooey caramel for an extra touch of fall flavor!

Caramel Apple Pie Cookies

½ tsp cinnamon

cornstarch

unsalted butter (room temperature, 1 cup)

Caramel Sauce - I used store bought jarred sauce

Combine the diced apples, lemon juice, water, brown sugar and all spices & cornstarch in a skillet over medium-low heat on the stove. Stir occasionally while mixture simmers, 5-7 minutes or until the apples are tender. Note: you can make the apple filling up to 3 days ahead of time and store in the fridge until ready to use.

Apple Filling

Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper.

In a mixing bowl combine the flour, cornstarch, baking soda, cinnamon and salt. Set aside.

In a larger mixing bowl combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 2 minutes. You want this mixture to be fluffy and pale in color.

Add in the eggs and vanilla extract, beat for 30 seconds.

Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick. I like to finish mixing the flour into the dough by hand with a spatula.

Use a cookie scoop to form golf ball sized cookie dough balls, roll into a smooth ball between your hands. Place about 8 cookies on a cookie sheet lined with a silicone baking mat at a time. I recommend only baking 1 cookie sheet at a time for even baking.

Bake the cookies for 10-12 minutes, then add the filling. Carefully remove the pan from the oven. Use the back of a tablespoon to create a well in the center of each cookie. Add about a tablespoon of filling to each cookie. Return to the oven and bake for 3-4 additional minutes. Allow the cookies to cool for 15 minutes on the baking sheet before removing. Drizzle with caramel sauce.

Cookies

These are SOOOOO GOOD!!  Everyone loved them! My brother and 5 year old have requested that I make them again and again 🩷🩷

My husband said these were the best cookies he’s ever had and I have to agree and I’m not even a huge apple pie fan! I chilled the dough overnight just for the convenience of not having to make the recipe the day of thanksgiving dinner. Also made homemade caramel sauce. This recipe has been printed and put in my recipe book. Simply delicious!

Yum just made these and they are delicious! Will be making these again! 

Beautiful and delicious!

But don't you need to bring the filling to a boil before simmering? I think cornstarch activates (as a thickener) at 200-some degrees.

Made these and they turned out perfect. The cookie dough to apple topping ratio was just right and I didn't have any leftovers. Will be making again.

These are the most popular cookies I bake.  I brought my daughter a variety of desserts I recently made and she had a hard time deciding between my limoncello whoopie pies and this apple pie cookie.   I think the homemade caramel drizzle is what brought it over the finish line!  Thank you for your marvelously detailed recipe and beautiful photos.

These were seriously so yummy. Everything worked well together- the cookies were a perfect texture and weren't too sweet, the apple filling was sweet and tangy and spiced, and the caramel tasted great with the apple filling. I was worried because I didn't know if the recipe would turn out since it only had one review, but it was a win 👍

These definitely get soft, but I loved them! It's the perfect mix between a cookie and apple pie.

Caramel Apple Cookie Cups are bite-sized treats made with soft, baked cookie dough filled with warm apple pie filling and drizzled with rich caramel, combining the flavors of a classic caramel apple in a fun, handheld dessert.

Caramel Apple Cookie Cups

(16 oz) package store-bought sugar cookie dough

(21 apple pie filling

caramel dip

Preheat your oven to 350 degrees F and spray a mini (24 cup) muffin tin with non-stick cooking spray.

Grab your store-bought cookie dough and slice it into 24 equal squares, (just follow the perforated lines) then drop one square of cookie dough into each mini muffin tin cavity.

Bake for 15-17 minutes, then immediately take the handle of a spoon or spatula and press down in the center of each cookie to create a well.

Remove the apples from the apple pie filling and cut them into smaller pieces, then fill each cookie cup with the apples.

Microwave your caramel dip for 30-45 seconds to make it easier to drizzle, then transfer it to a ziploc bag, cut off one end, and drizzle the caramel on top of each cookie cup.

Let cool before removing from the muffin tin and enjoying.

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Top 5 caramel apple cookies recipes from across the web

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The most viewed caramel apple cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine