Introduction

Caramel Apple Cookies are a perfect blend of sweet apples and rich caramel wrapped into a soft, flavorful cookie. These treats combine warm spices and a hint of vanilla pudding for extra moisture and tenderness. Ideal for fall or any time you crave a cozy dessert.

The image shows a close-up of a cracked open soft cookie with a golden brown color and a slightly crumbly texture. Inside the cookie, a thick, smooth caramel center stretches between the two halves, creating a glossy, rich filling. There are small chunks of butter on top, adding contrast with their pale yellow color and creamy texture. The cookie rests on a white marbled surface with other whole cookies partially visible around it, showing similar colors and textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar, divided
2 1/2 teaspoons apple pie spice or ground cinnamon, divided
21 soft caramel candies (e.g., Kraft Baking Caramels)
3/4 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 cups all-purpose flour
1 (3.4-ounce) box of instant vanilla pudding mix
1 teaspoon baking soda
1 large or 2 medium Honeycrisp apples (peeled, cored, and diced)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Step 2: In a large bowl, cream together the softened butter and 1/2 cup of the granulated sugar until light and fluffy.
Step 3: Beat in the dark brown sugar, egg, and vanilla extract until fully combined.
Step 4: In a separate bowl, whisk together the flour, instant pudding mix, baking soda, kosher salt, and 2 teaspoons of apple pie spice or cinnamon.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until combined but not overworked.
Step 6: Fold in the diced apples gently to spread them evenly throughout the dough.
Step 7: Using a cookie scoop or spoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Press 1 to 2 softened caramel candies into the center of each cookie dough mound.
Step 9: Sprinkle the tops lightly with the remaining 1/4 cup granulated sugar and 1/2 teaspoon apple pie spice or cinnamon.
Step 10: Bake for 12–15 minutes, or until the edges are golden and the cookies are set but still soft in the middle.
Step 11: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use crisp, tart apples like Honeycrisp for the best contrast with the sweet caramel.
Substitute apple pie spice with ground cinnamon and a pinch of nutmeg for a custom spice blend.
Chill the dough for 30 minutes before baking to prevent spreading and to develop flavor.
For a less sweet version, reduce the caramel candies or use caramel bits sparingly.
Add chopped nuts like pecans or walnuts for extra crunch and flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze cookies in a sealed container or freezer bag for up to 3 months. Reheat slightly in the microwave to soften the caramel before serving.

How to Serve

The image shows a close-up of a soft, broken cookie with a light brown, crumbly texture and a melted caramel center stretching between the two halves. The cookie is topped with small pale green chunks, likely pieces of white chocolate or apple. The surface underneath is a clean white marbled texture with cookie crumbs scattered around. Around the main cookie, other whole cookies of the same type are slightly visible at the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple for these cookies?

Yes, you can use any firm apple variety you like. Tart apples like Granny Smith or sweet ones like Fuji work well, but choose a variety that holds its shape when baked.

What if I don’t have instant vanilla pudding mix?

If you don’t have instant pudding mix, you can substitute with an equal amount of cornstarch for moisture, but the cookies will have a slightly different texture and less vanilla flavor. Adding a bit more vanilla extract can help compensate.

Caramel Apple Cookies Recipe

Print Recipe

★★★★★

4.5 from 139 reviews

These Caramel Apple Cookies combine the warm flavors of apple pie spice and cinnamon with soft caramel candies and juicy Honeycrisp apples. Perfectly soft and chewy, they bring the best of fall into a delicious cookie that’s easy to make and irresistible to eat.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Butter and Sugars

12 tablespoons (1 1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar, divided
3/4 cup packed dark brown sugar

Spices

2 1/2 teaspoons apple pie spice or ground cinnamon, divided

Wet Ingredients

1 large egg
1 teaspoon vanilla extract
1/2 teaspoon kosher salt

Dry Ingredients

2 cups all-purpose flour
1 (3.4-ounce) box of instant vanilla pudding mix
1 teaspoon baking soda

Additional Ingredients

21 soft caramel candies (e.g., Kraft Baking Caramels)
1 large or 2 medium Honeycrisp apples (peeled, cored, and diced)

Instructions

Prepare the caramel: Unwrap each of the 21 soft caramel candies and set them aside for later use in the cookie assembly.
Cream butter and sugars: In a large bowl, beat the softened unsalted butter with 1/4 cup of the granulated sugar and the dark brown sugar until the mixture is light and fluffy, about 3-5 minutes.
Add egg and flavorings: Mix in the large egg, vanilla extract, and 1 teaspoon of apple pie spice (or cinnamon), blending until fully combined.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, instant vanilla pudding mix, baking soda, kosher salt, and remaining 1 1/2 teaspoons of apple pie spice or cinnamon.
Mix dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
Fold in apples: Carefully fold in the peeled, cored, and diced Honeycrisp apples, distributing them evenly without crushing.
Form cookie dough balls: Using your hands or a cookie scoop, portion out dough balls roughly the size of a golf ball. Flatten each ball slightly into a disk.
Insert caramel centers: Place one soft caramel candy in the center of each dough disk, then fold the dough around the candy and gently roll back into a ball, sealing the caramel inside.
Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Bake cookies: Arrange the caramel-stuffed dough balls evenly on the prepared baking sheets, spacing about 2 inches apart. Bake for 12-14 minutes, or until the edges are golden brown but the centers remain soft.
Cool cookies: Let cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely. This helps them set and keeps the caramel center gooey.

Notes

Use firmer apples like Honeycrisp to prevent too much moisture making the cookies soggy.
Instant vanilla pudding mix adds moisture and a soft texture, but can be substituted with cornstarch if needed.
Ensure caramels are soft, not hard candies, for melting centers.
Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Caramel apple cookies, fall cookies, soft cookies, apple dessert, caramel stuffed cookies