Cookie-Coated Caramel Apples Recipe

This Cookie-Coated Caramel Apples recipe is a gooey and easy recipe, which is made with a rich homemade caramel and crunchy crushed chocolate cookies. It’s the perfect fall dessert, a classic treat for Halloween ready in about an hour.

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Cookie-Coated Caramel Apples Ingredients

A simple list for a classic, customizable autumn treat.

8 apples (Granny Smith, Honeycrisp, etc.)
Wooden sticks or chopsticks
Cooking spray

For the Homemade Caramel:

4 cups sugar
1/4 cup corn syrup
1/3 cup water (implied for wet caramel)
10 Tbsp. (1 stick plus 2 tbsp) unsalted butter, cut into pieces
2 cups heavy cream, at room temperature

For the Coating:

2-3 cups crushed chocolate cookies (like Oreos)

How To Make Cookie-Coated Caramel Apples

A step-by-step guide to this wonderfully simple and festive treat.

Prep the Apples and Baking Sheet: Wash and thoroughly dry the apples. Remove the stems and insert one wooden stick firmly into the stem end of each apple. Coat a baking sheet with cooking spray or line it with parchment paper.
Make the Caramel: In a large, heavy-bottomed pot, combine the sugar, corn syrup, and water over medium-high heat. Cook, swirling the pan but not stirring, until the mixture turns a deep amber color and a candy thermometer registers 245°F (the “firm-ball” stage). This will take 8 to 12 minutes.
Finish the Caramel: Add the butter all at once, stirring until it’s incorporated. The mixture will bubble up. Turn the heat to medium and slowly pour in the room temperature heavy cream while whisking until smooth.
Bring to Final Temperature: Increase the heat to medium-high and bring the caramel back up to 250°F, which will take another 8 to 10 minutes.
Dip and Coat: Turn off the heat and let the caramel cool for 5 to 10 minutes. Working one at a time, dip an apple into the hot caramel, swirling it to coat it completely. Allow the excess caramel to drip off, then immediately roll the apple in the crushed chocolate cookies.
Set and Serve: Place the finished apple on the prepared baking sheet to set, which will take about 5 to 10 minutes. Repeat with all the apples.

Recipe Tips

For perfect, beautiful caramel apples every time.

How to get the caramel to stick? The two most important secrets are using clean, dry, and preferably chilled apples, and cooking the caramel to the correct temperature. Any wax or moisture on the apple will cause the caramel to slide off.
Why use a candy thermometer? For a caramel that sets properly on an apple, temperature is everything. Cooking the caramel to 250°F ensures it will reach a firm but chewy consistency when it cools. A thermometer is the most foolproof way to guarantee success.
What are the best apples to use for caramel apples? A firm, crisp, and slightly tart apple is the best choice to balance the sweetness of the caramel. Granny Smith is the classic option. Honeycrisp, Gala, or Fuji are also fantastic choices.
How do I make caramel without it crystallizing? The key is to not stir the boiling sugar! You can gently swirl the pan if needed. The corn syrup also acts as an “interfering agent” that helps to prevent sugar crystals from forming.

What To Serve With Caramel Apples

This festive treat is a star on its own.

Caramel apples are a quintessential fall treat, perfect for Halloween parties, fall festivals, or just a fun family activity. They are a complete treat on their own, but are lovely as part of a larger dessert spread with:

Apple cider donuts
A mug of hot apple cider or hot chocolate
A platter of assorted candies

How To Store Caramel Apples

Keeping your delicious creations fresh.

Refrigerate: Caramel apples are best stored in the refrigerator to keep the caramel firm and the apple crisp. You can wrap them individually in cellophane or store them in an airtight container. They will keep for up to one week.

Cookie-Coated Caramel Apples Nutrition Facts

An estimated guide per apple.

Calories: 650 kcal
Carbohydrates: 120 g
Protein: 4 g
Fat: 20 g

Nutrition information is estimated and may vary based on toppings used.

FAQs

Can I use a different kind of cookie for the coating?

Yes, absolutely! Crushed shortbread, Biscoff cookies, or even vanilla wafers would be delicious. You can also use other toppings like chopped nuts, sprinkles, or mini chocolate chips.

My caramel is too thin and won’t set. What went wrong?

This is a classic sign that the caramel did not reach the correct final temperature of 250°F. Unfortunately, once the cream and butter are added, it’s difficult to fix. Using a candy thermometer is the best way to avoid this.

Can I make these ahead of time?

Yes, these are a perfect make-ahead party treat. You can make them up to 2-3 days in advance and store them, wrapped, in the refrigerator.

Try More Recipes:

Chocolate Butterscotch Caramel Bars Recipe
Candy-Covered Caramel Bars Recipe
Caramel Apple Sweet Rolls Recipe