Easy Caramel Apple Cookies

My Caramel Apple Cookies bring all the warmth of autumn right to your kitchen table. These sweet treats capture everything I love about fall baking.

When the leaves start turning and the air gets crisp, you’ll find me reaching for this recipe. The smell of cinnamon and fresh apples always fills my house with the most wonderful scent.

Why this Caramel Apple Cookies recipe works no matter the season

These cookies have won over everyone who’s tried them in my kitchen. The soft, chewy texture paired with that surprise caramel center makes them irresistible.

You get all the flavors of a classic caramel apple without the sticky mess. Plus, they’re so much easier to share at gatherings than traditional caramel apples.

I love making a batch of these alongside my Crispy Cinnamon Apple Fries for the perfect autumn dessert spread. They pair beautifully with my The Best Snickers Caramel Apple Salad too.

What you will need to make this Caramel Apple Cookies

• 10 tablespoons unsalted butter, softened
• ⅔ cup granulated sugar, divided
• 2 teaspoons ground cinnamon, divided
• 18 soft caramel candies (Kraft, Werther’s, or your favorite brand)
• ⅔ cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt
• 1¾ cups all-purpose flour
• 1 (3.4-oz) package instant vanilla pudding mix – This might sound unusual, but it makes the cookies extra soft and tender
• ¾ teaspoon baking soda
• 1¼ cups finely diced apples (Gala, Honeycrisp, or any sweet, crisp variety you like)

The pudding mix might sound unusual, but trust me on this one. It makes the cookies incredibly tender and gives them that perfect soft texture.

You can substitute the Gala apples with any sweet, crisp variety you prefer.

Make sure your Caramel Apple Cookies turn out perfectly by using room temperature butter and unwrapping all your caramels before you start baking.

My Method for Caramel Apple Cookies

1. Let your butter come to room temperature in a large mixing bowl. While it’s softening, combine 1/2 cup granulated sugar with 1 teaspoon cinnamon in a small dish for rolling the cookies later.
2. Position your oven racks to divide the space into thirds and preheat to 350°F. Line two baking sheets with parchment paper and unwrap all your caramel candies.
3. Beat the softened butter with brown sugar and remaining granulated sugar using an electric mixer on medium-high speed for about 3 minutes, until the mixture looks light and fluffy. You’ll hear the texture change as it gets properly creamed.
4. Mix in the egg, vanilla, and salt, beating just until everything comes together smoothly, about 45 seconds.
5. In a separate bowl, whisk together flour, pudding mix, baking soda, and remaining cinnamon. Add this dry mixture to your butter mixture and beat on medium speed until just combined, roughly 2 minutes. Don’t overmix here.
6. Fold in your diced apples with a wooden spoon until they’re evenly distributed throughout the dough. The dough will feel slightly sticky, which is exactly what you want.
7. Scoop about 1 tablespoon of dough and flatten it in your palm. Place one caramel in the center, then top with another tablespoon of dough. Gently roll and seal the edges so the caramel is completely enclosed. Roll each ball in your cinnamon sugar mixture.
8. Place 6 cookies on each prepared baking sheet, spacing them about 2 inches apart. Keep any remaining dough chilled while you bake the first batch.
9. Bake for 10 minutes, then rotate the sheets and switch rack positions. Continue baking for 8-10 more minutes until the edges are set and lightly golden. The centers should still look soft.
10. Let the cookies cool on the baking sheets for 15 minutes before transferring to a wire rack. This cooling time is important for the caramel to set properly.

My secrets for getting this Caramel Apple Cookies just right

I always dice my apples into small, uniform pieces so they bake evenly and don’t create soggy spots. Pat them dry with paper towels after dicing to remove excess moisture.

Keep your remaining cookie dough in the refrigerator between batches. This prevents the butter from getting too soft and helps the cookies hold their shape better during baking.

When you seal the caramel inside each cookie, make sure there are no gaps or thin spots in the dough. Any exposed caramel will leak out and create a sticky mess on your baking sheet.

How this Caramel Apple Cookies fits into my weekly meals

I love serving these warm from the oven when my grandchildren visit on weekends. The gooey caramel center always brings smiles to their faces.

During autumn gatherings, I’ll arrange them on a vintage platter alongside hot apple cider. They make wonderful additions to harvest parties or cozy family dinners when you want something special for dessert.

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Can I make these cookies ahead of time?

You can prepare the cookie dough up to 24 hours in advance and keep it covered in the refrigerator. Just let it soften slightly at room temperature before shaping and baking.

The baked cookies stay fresh in an airtight container for up to one week.

What’s the best way to store leftover cookies?

Store your Caramel Apple Cookies in an airtight container at room temperature. If you want to warm up the caramel centers again, just pop a cookie in the microwave for 8-10 seconds before eating.

Can I freeze these cookies?

These cookies freeze beautifully for up to three months. Wrap them individually in plastic wrap, then store in a freezer bag. Thaw at room temperature for about 30 minutes before serving.

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What can I substitute for the pudding mix?

If you don’t have pudding mix on hand, you can omit it and add an extra 2 tablespoons of flour instead. The cookies won’t be quite as tender, but they’ll still taste wonderful.

I’d love for you to follow me on Pinterest where I share all my favorite family recipes and baking tips. You’ll find plenty more autumn treats and seasonal inspiration to keep your kitchen cozy all year long.