Caramel Apple Cookies Recipe

This Caramel Apple Cookies recipe is a chewy and soft recipe, which is made with nutty brown butter and fresh grated apple. It’s the perfect fall treat, a delicious cookie ready in about 2 hours.

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Caramel Apple Cookies Ingredients

A classic fall combination for a perfectly spiced, soft and chewy cookie.

For the Cookies:

3/4 cup (1 1/2 sticks) salted butter
1/2 cup dark brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tsp. vanilla extract
2 cups all-purpose flour
1/4 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. apple pie spice
3/4 cup old-fashioned rolled oats
1 Granny Smith apple, grated (about 1/2 cup)
1/2 cup chopped apple chips

For the Caramel Icing:

1 1/2 cups powdered sugar
2 Tbsp. apple cider or juice
3 Tbsp. caramel sauce
1/2 cup apple chips, chopped for garnish

How To Make Caramel Apple Cookies

A step-by-step guide to these wonderfully soft, chewy, and flavor-packed cookies.

Brown the Butter: In a medium, light-colored saucepan, melt the butter over medium heat. Continue to cook, swirling the pan, for 3 to 5 minutes, until the butter turns a deep golden brown and smells nutty. Immediately pour it into a large, heatproof mixing bowl to stop the cooking and let it cool to room temperature, about 30 minutes.
Prep Oven and Mix Dough: Preheat the oven to 350°F. In a medium bowl, whisk together the flour, baking soda, salt, and apple pie spice. To the bowl with the cooled brown butter, add both sugars and beat with an electric mixer until creamy. Add the egg and vanilla and mix until just combined.
Add Mix-ins: On low speed, gradually add the dry ingredients to the wet ingredients. Mix in the oats and the grated apple. Finally, use a spatula to fold in the 1/2 cup of chopped apple chips.
Scoop and Bake: Scoop the dough into balls (about 1 1/2 tablespoons each) and place them on parchment-lined baking sheets. Gently press each ball with the bottom of a glass to flatten slightly. Bake for 10 to 12 minutes, until the edges are golden brown.
Make Icing and Decorate: Let the cookies cool on the sheet tray for 5 minutes before transferring them to a wire rack to cool completely. While they cool, make the icing by whisking together the powdered sugar, apple cider, and caramel sauce until smooth. Drizzle the icing generously over the cooled cookies and top with the remaining chopped apple chips. Let the glaze set for about 1 hour.

Recipe Tips

For the perfect, chewy, and flavor-packed caramel apple cookie.

How to brown butter perfectly? The key is to use a light-colored pan so you can see the color change. Cook it over medium heat, swirling it frequently. It will foam up, then the foam will subside, and you’ll see golden-brown milk solids at the bottom. The aroma will be nutty and rich. Remove it from the heat immediately to prevent it from burning.
Why use brown butter? This is the secret to an incredibly rich cookie! Browning the butter adds a deep, nutty, toffee-like flavor that elevates the cookie and perfectly complements the apple and caramel notes.
How do I get perfectly chewy cookies? The key is to not overbake them. Pull the cookies from the oven when the edges are golden but the centers still look slightly soft. They will continue to firm up as they cool on the hot baking sheet.
What are apple chips? Apple chips are thin, dried, and crispy slices of apple. They add a wonderful, unique crunchy texture to the soft cookie. Be sure to use a crispy variety.

What To Serve With Caramel Apple Cookies

The perfect accompaniment for this classic, comforting cookie.

These soft and chewy cookies are a perfect fall treat on their own. They are a classic pairing with:

A tall, cold glass of milk
A hot cup of apple cider or a spiced chai latte
A scoop of vanilla bean or salted caramel ice cream

How To Store Caramel Apple Cookies

Keeping your cookies soft and fresh.

Room Temperature: Once the icing has completely set, store the cookies in an airtight container at room temperature. They will stay soft and chewy for up to 3 days.

Caramel Apple Cookies Nutrition Facts

An estimated guide per cookie.

Calories: 160 kcal
Carbohydrates: 25 g
Protein: 2 g
Fat: 6 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I have to peel the apple before grating?

It’s a matter of preference. For the smoothest texture where the apple melts into the cookie, peeling it first is recommended. If you don’t mind the texture, you can leave the skin on.

Can I make the dough ahead of time?

Yes, this cookie dough is great for making ahead. You can cover and refrigerate the dough for up to 2 days. You can also scoop the dough into balls, freeze them solid on a baking sheet, and then store them in a freezer bag for up to 3 months. Bake from frozen, adding an extra 2-3 minutes to the bake time.

My cookies are too cakey. Why?

A cakey cookie can result from having too much moisture. Make sure you are not adding a particularly watery apple. You can gently squeeze some of the excess moisture from the grated apple in a paper towel before adding it to the dough.

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