These brown butter Caramel Apple Cookies are the ultimate fall treat! Soft, brown butter cookies filled with warm spiced apples, drizzled with rich caramel, and topped with a crisp, buttery streusel for the perfect bite of autumn in every cookie. These cookies are the perfect cozy treat for crisp fall days and holiday dessert tables!
Love apple recipes as much as we do? Make sure to try these favorites: Apple Crumble Recipe, Caramel Apple Cheesecake and this Caramel Apple Cake!
Caramel Apple Cookie Recipe
These Caramel Apple Cookies are everything you love about fall wrapped into one irresistible treat! A soft, buttery cookie base is filled with tender spiced apples, topped with a crunchy streusel, and finished with a drizzle of creamy caramel. Each bite captures the cozy flavors of autumn in the most delightful way.
Perfect for holiday dessert trays, gifting, or a cozy afternoon with coffee or cider, these cookies deliver that caramel apple flavor you crave without the mess of an actual caramel apple! They’re simple to make, beautiful to serve, and guaranteed to impress anyone lucky enough to try one.
Why You’ll Love This Caramel Apple Cookie Recipe
These cookies check all the boxes: flavor, texture, and presentation! Here’s why they’ll become your new fall favorite:
- Incredible Fall Flavor: The spiced apple filling and buttery caramel taste just like a caramel apple in cookie form.
- Perfect Texture: Soft, chewy cookies with a crisp streusel topping and gooey caramel drizzle – these cookies can’t be beat!
- Make-Ahead Friendly: The apple filling and streusel can be prepared in advance for easy assembly on baking day.
- Beautiful Presentation: The glossy caramel and golden streusel make these cookies look bakery-perfect and worthy of holidays and special occasions.
Caramel Apple Cookies: Ingredients and Substitutions
Each element of these cookies combines to make them truly special! Here’s a quick look at what you’ll need to make these cookies and as always, you’ll find the full printable recipe card at the end of this post.
Ingredients
Substitutions
- Apple Filling: While homemade is best, you can use store bought apple pie filling if you’re short on time. Simply chop into smaller pieces. The best apples to use are Honeycrisp, pink lady, golden delicious and granny smith. (Note: I used Honeycrisp and granny smith, and I preferred the taste and soft texture of the granny smith.) Dice the apples into ¼-½ inch uniform pieces for even cooking.
- Caramel Sauce: Store bought caramel sauce can work if it is thick and gooey. The typical sundae topping is too runny and will run off the cookies and make a mess.
- Cookies: This is a no-chill recipe that bakes up thick and chewy. If you prefer more apple pie spice – add another ½ teaspoon to the cookie base.
- Streusel: This is a buttery crumble that adds flavor and texture to the cookies. If desired, some ground cinnamon can be added for a warm flavor.
How To Make Caramel Apple Cookies
These Caramel Apple Cookies are soft, chewy and loaded with fall flavor! Each bite is filled with spiced apples, buttery caramel, and a sweet streusel topping that makes them simply irresistible. Making these cookies is easier than you might think! Each step can be done ahead to save time.
As always, you’ll find the full printable recipe card at the end of this post.
Apple Filling & Cookies
- Combine ingredients in saucepan and cook for 15 to 20 minutes or until your desired tenderness. Stir occasionally.
- Set aside to cool.
- Add butter to saucepan.
- Brown butter, while stirring. until frothy and golden. Avoid burning.
- Beat together browned butter and sugars in a large mixing bowl. Beat in the eggs and vanilla extract.
- Add the flour, cornstarch, apple pie spice, baking soda and salt to the mixture and stir until a soft dough forms.
- Scoop into balls, each about 2 tablespoons in size and place on baking sheet.
- Bake at 350°F for 10 minutes.
- Use the back of a spoon to press an indent in the centers of each cookie.
- For the streusel topping: Mix dry ingredients together, then cut in butter with a pastry cutter, fork or your fingertips until combined and clumpy. Spread out on prepared baking sheet.
- Bake for 8-12 minutes, or until lightly golden and crisp. Set aside to cool.
Caramel Sauce & Assembly
- Melt caramels and cream together in a small saucepan over medium heat.
- Stir frequently until the mixture is smooth.
- Fill centers of each cookie with about 1 tablespoon of apple mixture.
- Place cookies on parchment of wire cooling rack.
- Drizzle caramel over top, then sprinkle on the streusel.
Storage Information
Refrigerator: Refrigerate leftover cookies for up to 2 days. Place parchment paper between layers to prevent sticking. If cookies are not assembled, all ingredients can last up to 3 to 4 days in the fridge.
To Freeze: Freeze unbaked dough balls for up to 2 months. Bake from frozen, adding an additional 1-2 minutes of bake time. Freeze baked cookies without apple pie filling or caramel drizzle for up to 2 months. Thaw at room temperature, then assemble with apple pie filling, caramel sauce and streusel.
Variations To Try
These cookies are endlessly adaptable! Here are a few fun twists:
- Sprinkle chopped pecans or walnuts on top for crunch.
- Try Honeycrisp or Fuji for a sweeter flavor.
- Add a pinch of flaky sea salt over the caramel for a gourmet touch.
- Press the dough into mini muffin tins and fill for bite-sized cookie cups.
Do I have to brown the butter?
While browning the butter is not necessary, the few extra minutes will add a depth of rich, nutty flavor that really complements the apples and caramel.
Can I make the apple filling ahead of time?
Yes, this can be made up to 2-3 days in advance. Store in an airtight container in the fridge. Bring to room temperature before using.
Do I have to peel the apples?
Peeling is recommended for a softer filling texture, but you can leave the skins on for a more rustic, chewy bite.
Do I need to chill the dough?
Chilling the dough is not necessary for this caramel apple cookie recipe. Cookies will still rise up and bake thick.
Can I skip the streusel topping?
Certainly! The streusel adds a buttery crunch that pairs beautifully with the gooey apples and caramel sauce, but it is not necessary.
Trish’s Tips
- Avoid using soft apples such as McIntosh because they won’t hold their shape well and could become mushy.
- Try using other fruits such as cherry or blueberry or use jams or preserves.
- Don’t overmix ingredients.
- Use the scoop and level method for precise flour measurements or use a kitchen scale to weigh ingredients.
- Line your baking sheet with parchment paper for easy cleanup.
- Use a cookie scoop for uniform cookie size.
- Assemble cookies just before serving for best texture.
More Cookie Favorites
- Hot Chocolate Cookies
- Oatmeal Cranberry Cookies
- Chocolate Crinkle Cookies
- Flourless Chocolate Cookies
- Snowball Cookies
Caramel Apple Cookies
Ingredients
For the filling:
- 3 large granny smith apples peeled and diced (about 4 ½ cups or 500g)
- ⅓ cup light brown sugar 67g
- 4 tablespoons water 60g
- 2 tablespoons salted butter 28g
- 1 tablespoon lemon juice 15g
- 1 tablespoon cornstarch 8g
- 1 ½ teaspoon apple pie spice 3-4g
- pinch fine sea salt
For the cookies:
- 1 cup unsalted butter 227g
- 1 cup light brown sugar 200g
- ½ cup granulated sugar 100g
- 2 large eggs 100g
- 2 teaspoons vanilla extract about 8.4g
- 3 cups all-purpose flour 360g
- 1 tablespoon cornstarch 8g
- 1 teaspoon apple pie spice 2-3g
- 1 teaspoon baking soda 4g
- ½ teaspoon fine sea salt 3g
For the streusel topping:
- ¼ cup all-purpose flour 30g
- 1 tablespoon light brown sugar 12g
- 1 tablespoon granulated sugar 12g
- 1 tablespoon salted butter cold (14g)
- pinch fine sea salt
For the caramel topping: (makes about 1/3 cup)
- 10 Kraft caramel candies unwrapped
- 2 tablespoons heavy cream
Instructions
Apple Filling
- Combine all filling ingredients in a saucepan over medium-high heat and allow to cook for 15-20 minutes or until your desired tenderness. Stir occasionally. Test try around the 15 minute mark. Set aside to cool. Note: This can be done up to 2 days ahead of time. Store in an airtight container in the fridge. Allow to come to room temperature before using on the cookies.3 large granny smith apples, ⅓ cup light brown sugar, 4 tablespoons water, 2 tablespoons salted butter, 1 tablespoon lemon juice, 1 tablespoon cornstarch, 1 ½ teaspoon apple pie spice, pinch fine sea salt
Cookies
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Brown the butter in a small saucepan over medium heat, stirring intermittently, for 8-10 minutes or until frothy and golden. Avoid burning.1 cup unsalted butter
- Combine browned butter and sugars in a large mixing bowl and beat until well combined. Beat in the eggs and vanilla extract.1 cup light brown sugar, ½ cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract
- Add the flour, cornstarch, apple pie spice, baking soda and salt to the mixture and stir until a soft dough forms.3 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon apple pie spice, 1 teaspoon baking soda, ½ teaspoon fine sea salt
- Scoop the dough into balls, each about 2 tablespoons in size. Arrange on the prepared baking sheet, leaving 2 inches of space between cookies.
- Bake for 10 minutes.
- Use the back of a spoon to press an indent in the centers of each cookie. Let cool for 5 minutes then transfer to a wire rack to cool completely.
Topping
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Mix flour, light brown sugar and granulated sugar together. Then cut in butter with a pastry cutter, fork or your fingertips until combined and clumpy. There should not be any dry flour showing.¼ cup all-purpose flour, 1 tablespoon light brown sugar, 1 tablespoon granulated sugar, 1 tablespoon salted butter, pinch fine sea salt
- Spread out on prepared baking sheet. Bake for 8-12 minutes, or until lightly golden and crisp.
- Set aside to cool. They will continue to crisp up as they cool.
Caramel Sauce
- Melt caramels and cream together in a small saucepan over medium heat, stirring frequently until the mixture is smooth. (Note: if caramel sauce is too thick to drizzle, simply heat it up on the stove or in the microwave for a short time until it thins out.)10 Kraft caramel candies, 2 tablespoons heavy cream
To Assemble
- Fill centers of each cookie with about 1 tablespoon of apple mixture. Drizzle caramel over top, then sprinkle on the streusel. (I recommend assembling cookies just before serving for optimal texture.)
Notes
Equipment Needed (affiliate links): Glass Mixing Bowls |Electric Mixer (Hand Mixer or Stand Mixer)| Whisk | Cooling Rack | Baking Sheet | Silicone Baking Mat | Parchment Sheets | Cookies Scoops
Please see post above for more information, recipe tips and frequently asked questions.
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