Best Caramel Apple Cookies Recipe

Caitlin Bensel

One bite of these Caramel Apple Cookies and you may never go back to fruit on a stick. The apple flavor is lifted with freshly grated apple and dried apple chips in the batter. The caramel candy centers get perfectly gooey as the cookies bake. The secret hero of this recipe? Peanut butter ! It adds a wonderful richness and makes the apple pop even more. Add this recipe to your lineup of fall cookies to bake this season.

What is the difference between soft caramels and hard caramels?

The longer a caramel cooks, the more it hardens. Chewy caramel candies have been baked a little less than hard caramel candies (so you can bite into them without breaking a tooth). Be sure to use chewy candies here so they soften as the cookies bake.

How to brown the butter?

Gently melt the butter on the stove, then continue to cook, whisking occasionally, until it turns golden brown and has a nutty, toasty aroma. To see if it’s ready, dip a metal spoon in the butter and check the color – it should be no darker than a medium golden brown. Be sure to pour the butter into a heatproof bowl just when you reach this point so it doesn’t burn.

What’s in Apple Pie Spice?

Cinnamon, nutmeg, and allspice are the star trio of apple pie spice (cardamom and ginger sometimes join in the backing vocals). This mixture makes apple desserts even tastier. Grab a jar from the spice aisle or make your own.

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Preparation time:





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3/4 tsp.

salted butter (1 1/2 sticks)

1/2 tsp.

chopped apple chips


Granny Smith apple, grated (about 1/2 cup)


Caramel chews (like Werther’s), about 6 oz.

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  1. Preheat the oven to 350˚. Brown the butter by melting it over medium heat in a medium saucepan, then cook and bubble for an additional 3-5 minutes or until the mousse and butter underneath are golden brown. Transfer it to a large heatproof mixing bowl and stir a few times to help stop the browning. Let cool to room temperature, about 30 minutes.
  2. Meanwhile, whisk together flour, baking soda, salt and apple pie spice in medium bowl; put aside.
  3. Add the brown and granulated sugars to the mixing bowl along with the browned butter and beat with an electric mixer on medium speed for about 1 minute until creamy. Add egg and vanilla and stir over low heat until combined.
  4. Add the dry ingredients to the butter mixture and mix until combined. Mix grated apple. Stir in the apple chips using a rubber spatula.
  5. Shape the dough into balls, about 1 1/2 tablespoons, on two parchment-lined baking sheets and press a caramel candy into the center of each. Bake for 10 to 12 minutes or until edges are golden brown and caramel has melted. Let cool 5 minutes on the baking sheet, before transferring to a cooling rack to cool completely.
  6. Store in an airtight container at room temperature for up to 3 days.

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