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Caramel Apple Pie Cookies - Cozy, Chewy, and Full of Fall Flavor

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Unsalted butter (softened)
  • Light brown sugar
  • Granulated sugar
  • Large eggs
  • Vanilla extract
  • All-purpose flour
  • Cornstarch
  • Baking soda
  • Fine sea salt
  • Ground cinnamon
  • Ground nutmeg (optional but nice)
  • Apples (firm and crisp, like Honeycrisp, Granny Smith, or Pink Lady)
  • Lemon juice
  • Caramel (soft caramel squares or thick caramel sauce)
  • Optional add-ins: chopped pecans or walnuts

Method
 

  1. Prep the apples: Peel, core, and finely dice 2 medium apples. Aim for small pieces (about 1/4 inch) so they fold into the dough easily and bake evenly.
  2. Cook off the moisture: In a small skillet, cook the apples with 1 tablespoon butter, 1 tablespoon brown sugar, 1/2 teaspoon cinnamon, and a squeeze of lemon over medium heat for 4–6 minutes, just until softened and glossy. Cool completely. This step keeps your cookies from turning soggy.
  3. Cream the butter and sugars: In a large bowl, beat 3/4 cup softened unsalted butter with 1/2 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2 minutes.
  4. Add eggs and vanilla: Beat in 1 large egg plus 1 egg yolk and 2 teaspoons vanilla extract until smooth. The extra yolk gives a richer, chewier cookie.
  5. Whisk dry ingredients: In a separate bowl, whisk 2 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 1/2 teaspoons cinnamon, and a pinch of nutmeg.
  6. Combine: Add the dry ingredients to the wet and mix on low just until a dough forms. Don’t overmix.
  7. Fold in apples: Gently fold in the cooled apples. If using nuts, add 1/2 cup chopped pecans or walnuts now.
  8. Chill: Cover and refrigerate the dough for at least 45 minutes (up to 24 hours). Chilling is key for thick, chewy cookies that don’t spread too much.
  9. Prepare the caramel: If using soft caramels, cut them into pea-sized pieces. If using thick caramel sauce, keep it cold so it’s easier to handle.
  10. Preheat and line: Heat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  11. Shape the cookies: Scoop 2-tablespoon balls of dough. Make a small indentation in each ball, tuck a few caramel bits (or 1/2 teaspoon of caramel sauce) inside, and pinch the dough closed to seal. Keep the caramel fully enclosed to prevent leaking.
  12. Bake: Arrange 2 inches apart and bake 10–12 minutes, until edges are set and centers still look slightly soft. If any caramel peeks out, gently nudge it back with a spoon while warm.
  13. Cool: Let cookies rest on the sheet for 5 minutes, then move to a rack. The centers will finish setting as they cool, staying soft and chewy.
  14. Optional finish: Drizzle a little warm caramel over the cooled cookies and sprinkle with a light pinch of flaky salt for contrast.