A cookie that tastes just like a caramel apple! Thin and crispy around the edges with bites of baked apple and lots of chewy caramel in every bite.
One of my favorite fall treats is a good caramel apple! In fact, I think my fruit consumption significantly increases in the fall thanks to caramel apples. An apple a day keeps the doctor away, right?!
Caramel apples are fun to make, fun to eat, and are such a special fall treat! The sweet crispness of the apple is the perfect compliment to a thick coating of chewy caramel.
I love the apple and caramel combo so much that I decided to chop and bake them into big chewy cookies that taste exactly like a caramel apple that’s been dipped in cookie crumbs. Crazy delicious!
So next time you’re craving a caramel apple, but not in the mood for dipping, you’ve gotta try these cookies! They are thin and crisp around the edges with bites of baked apples and lots of chew from all the melted caramel.
A great cookie that should definitely be added to your fall baking list!
Here’s a quick glimpse at how they’re made…
That’s all there is to it! Warm Caramel Apple Cookies to share with your loved ones this fall or anytime of the year!
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- 1 cup (2 sticks) butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2-1/2 cups Gold Medal® all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 (14 ounce) bag wrapped caramels
- 1-1/2 cups chopped apple (about 1 large)
- Preheat over to 350°F. Line baking sheets with parchment paper and set aside.
- Remove each caramel from the wrapper and slice each one into thirds.
- In the bowl of an electric mixer, blend the butter and sugars until light and fluffy. Add the eggs and vanilla and beat until well combined. Add flour, baking soda, cinnamon, and salt and mix until well blended. Stir in the sliced caramel and then the chopped apples.
- Place large scoops of dough a few inches apart on the prepared baking sheets. Bake for 15-18 minutes or until cookies start to lightly brown and crisp around the edges.
- Let cool on cookie sheets for 10 minutes before transferring to a wire rack to cool completely.