Caramel Apple Cookies


Kids and adults alike will love these fall caramel apple cookies. They are crisp on the bottom and chewy in the center with bits of apple and just a hint of spice. The caramel glaze takes them over the top!

Prep Time:
20 mins
Additional Time:
1 hr 5 mins
Total Time:
1 hr 25 mins
36 cookies
Nutrition Profile:


  • 1 cup packed light brown sugar

  • ½ cup unsalted butter, softened

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 2 cups white whole-wheat flour

  • ¾ teaspoon baking soda

  • ½ teaspoon salt

  • ½ teaspoon apple pie spice

  • ¼ cup whole milk

  • 1 ½ cups finely chopped peeled Granny Smith apples (about 2 apples)

  • 20 caramel candies (such as Kraft Caramels)

  • 1 ½ teaspoons water


  1. Arrange oven racks in upper third and middle positions; preheat to 350 degrees F. Line 3 baking sheets with parchment paper. Beat brown sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Add egg; beat until fully incorporated, about 30 seconds. Add vanilla; beat until incorporated, about 15 seconds.

  2. Whisk flour, baking soda, salt and apple pie spice together in a medium bowl. Gradually add the flour mixture to the butter mixture alternately with milk, beginning and ending with the flour mixture and beating on low speed until just combined after each addition. Gently fold in apples.

  3. Scoop the dough using a 1 1/2-inch cookie scoop (or by rounded tablespoonfuls) and arrange 2 inches apart on the prepared baking sheets. Bake 2 of the pans until the cookies are browned on the bottoms and set, 12 to 14 minutes, rotating the pans between the top and middle racks halfway through the baking time. Let the cookies cool on the pans for 5 minutes. Transfer the cookies to a wire rack and let cool completely, about 20 minutes. Meanwhile, repeat the process with the remaining pan, using the middle oven rack.

  4. Place caramel candies and water in a small microwaveable bowl. Microwave on High until completely melted and smooth, about 1 minute, stirring after 30 seconds. Drizzle the warm caramel mixture over the cooled cookies. Let stand at room temperature until the caramel is set, about 15 minutes (or chill until set, about 5 minutes).


To make ahead: Store in an airtight container for up to 3 days.

Equipment: Parchment paper

Nutrition Facts (per serving)

140 Calories
2g Fat
30g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 18
Serving Size 2 cookies
Calories 140
% Daily Value *
Total Carbohydrate 30g 11%
Dietary Fiber 2g 6%
Total Sugars 19g
Added Sugars 18g 36%
Protein 3g 6%
Total Fat 2g 2%
Saturated Fat 1g 3%
Cholesterol 12mg 4%
Vitamin A 36IU 1%
Vitamin C 0mg 0%
Folate 8mcg 2%
Sodium 150mg 7%
Calcium 26mg 2%
Iron 1mg 3%
Magnesium 21mg 5%
Potassium 92mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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