Caramel Apple Cookies Recipe – Easy Thanksgiving Dessert Everyone Loves

You know that magical moment when the aroma of cinnamon, apples, and caramel fills the kitchen—and suddenly, everyone gravitates toward the oven? That’s exactly what happens every time I whip up these caramel apple cookies for Thanksgiving. The first time I made them, I was honestly just trying to use up some leftover apples before they turned. I tossed in a handful of caramels on a whim (because, why not?), and what came out was so good, my family practically begged for a repeat performance. This recipe has become a seasonal favorite—think of soft, chewy cookies packed with pockets of gooey caramel and juicy apple bits, all wrapped up in a cozy, spiced dough.

There’s something about caramel apple cookies that hits different during the holidays. Maybe it’s the way the caramel melts into each bite, or how the apples add a fresh sweetness that’s just right—not too tart, not too bland. Plus, the warm spices like cinnamon and nutmeg make the whole house smell like a bakery. If you’ve ever found yourself craving caramel apples but wished they were easier to eat (and less sticky), these cookies are the answer. They’re perfect for Thanksgiving dessert, but honestly, I make them all autumn long.

I’ve tested this caramel apple cookies recipe at least a dozen times—tweaking the apple-to-dough ratio, trying different caramels, and even experimenting with gluten-free flour. Each batch brings me closer to what I think is cookie perfection. So, whether you’re a seasoned baker or just looking for an easy dessert that’ll wow your guests, trust me, these cookies deliver! Grab your apron and let’s get baking.

Why You’ll Love This Caramel Apple Cookies Recipe

• Quick & Easy: You can whip up a batch in under 40 minutes—no fancy techniques, just simple steps!
• Simple Ingredients: Everything needed is probably already in your pantry (especially if you’re an apple lover).
• Perfect for Thanksgiving: These cookies are a hit on the dessert table, whether you’re hosting or bringing a dish to a cozy gathering.
• Crowd-Pleaser: Both kids and adults rave about these—especially those gooey caramel centers.
• Unbelievably Delicious: Each bite packs that nostalgic caramel apple flavor, but with the soft comfort of a homemade cookie.

What really sets this caramel apple cookies recipe apart is the balance—sweet, tart, and just the right amount of spice. I blend the caramel into the dough so it melts in pockets (no hard chunks), and I use fresh, diced apples for juicy bursts. Honestly, the texture is everything: chewy edges, soft centers, and that caramel goo that sometimes oozes out for the ultimate treat. It’s not just another cookie—it’s my go-to for making holiday memories.

This recipe has become my secret weapon for impressing guests (without stressing out). I’ve served these at family brunches, packed them into lunchboxes, and even sent them to school bake sales. They always disappear fast! If you want a Thanksgiving dessert that feels festive, comforting, and a little nostalgic—these caramel apple cookies are your ticket. Trust me, you’ll close your eyes after the first bite and wonder where they’ve been all your life.

Ingredients Needed for Caramel Apple Cookies

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture—no need to hunt down specialty items. Here’s what you’ll need for the best caramel apple cookies:

• For the Dough:
  • 2 1/4 cups (280 g) all-purpose flour (or gluten-free blend for allergy-friendly batches)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon (adds warmth)
  • 1/4 tsp ground nutmeg (optional, but it’s a game-changer for Thanksgiving flavor)
  • 1 cup (226 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar (for caramel notes)
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
• For the Mix-Ins:
  • 1 1/2 cups (180 g) peeled, finely diced apple (about 2 medium apples—Granny Smith for tartness or Honeycrisp for sweet)
  • 1 cup (180 g) soft caramel candies, cut into small pieces (Werther’s or Kraft work well)
  • 1/2 cup (60 g) chopped walnuts or pecans (optional, for crunch)
  • 1 tbsp lemon juice (to keep apples from browning)

Ingredient Notes & Substitutions:

• Use almond flour for a gluten-free version—just add 1/4 cup extra for better texture.
• Swap butter for coconut oil if you want a dairy-free batch (but chill the dough longer).
• If you’re nut-free, omit walnuts and add a handful of oats for extra chewiness.
• For vegan cookies, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
• Choose caramel bits instead of full-size caramels for quicker prep.

I always recommend using apples that are firm and not too watery—otherwise your cookies will spread too much. Granny Smith is my top pick for that tangy pop, but Honeycrisp works when you want a sweeter flavor. And if you’re a caramel fanatic (like me), toss in a few extra pieces—no one will complain!

Equipment Needed

Here’s what you’ll need to make these caramel apple cookies:

• Baking Sheet: A standard rimmed baking sheet (lined with parchment for easy cleanup).
• Large Mixing Bowl: For combining dough ingredients.
• Hand Mixer or Stand Mixer: Either works—stand mixers make things faster, but I’ve used a sturdy wooden spoon in a pinch.
• Small Bowl: For tossing apples with lemon juice.
• Sharp Knife and Cutting Board: For dicing apples and chopping caramels.
• Cookie Scoop or Tablespoon: Ensures even cookie sizes. If you don’t have one, two spoons work fine.
• Wire Cooling Rack: For cooling cookies without soggy bottoms.

If you don’t own a mixer, mixing by hand is totally fine—just be prepared for a mini arm workout. I’ve tried both parchment and silicone baking mats; both work, but parchment makes for easier cleanup. If you’re using an older baking sheet, double up to prevent burning.

Maintenance tip: Wash your cookie scoop right after use—caramel can get sticky and hard to clean if it dries. And for budget-friendly baking, I’ve found that basic tools (no need for pricy gadgets) do the job just as well!

Preparation Method

1. Prep the Apples: Peel and finely dice 1 1/2 cups (about 2 medium) apples. Toss with 1 tbsp lemon juice in a small bowl to prevent browning. Set aside.
2. Chop the Caramels: Cut soft caramel candies into small, pea-sized pieces. If they’re sticky, chill them for 10 minutes first—they’ll slice easier.
3. Mix Dry Ingredients: In a large bowl, whisk together 2 1/4 cups (280 g) all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, and 1/4 tsp nutmeg. Set aside.
4. Cream Butter & Sugars: In another large bowl, beat 1 cup (226 g) softened butter with 3/4 cup (150 g) granulated sugar and 1/2 cup (100 g) brown sugar until light and fluffy (about 2-3 minutes with a mixer).
5. Add Eggs & Vanilla: Beat in 2 large eggs, one at a time, then add 2 tsp vanilla extract. Scrape down the bowl as needed.
6. Combine Wet & Dry: Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Don’t overmix (cookies can get tough).
7. Fold in Apples, Caramels & Nuts: Stir in the diced apples, chopped caramels, and nuts (if using). The dough will be thick and sticky—if it’s too soft, chill for 20-30 minutes.
8. Shape the Cookies: Use a cookie scoop or tablespoon to portion dough onto a parchment-lined baking sheet, spacing cookies about 2 inches (5 cm) apart. Flatten slightly with your palm.
9. Bake: Bake at 350°F (175°C) for 12-14 minutes, or until edges are golden and centers look set but soft. If caramel oozes out, it’s normal—it’ll harden as it cools.
10. Cool: Let cookies rest on the baking sheet for 5 minutes (they’re delicate right out of the oven), then transfer to a wire rack to cool completely. The caramel will firm up as they cool.

Preparation Notes:

• If dough seems runny after adding apples, chill for 30 minutes—apples release moisture.
• Watch for caramel leaks—if too much caramel escapes, try using smaller pieces next time.
• Cookies may look underdone in the center when you pull them out, but they’ll finish setting as they cool.

My personal tip: Use a silicone spatula to gently lift cookies off the tray—caramel can stick to parchment, so go slow! And don’t worry if your first batch isn’t picture-perfect; they’ll taste amazing regardless.

Cooking Tips & Techniques

After making these caramel apple cookies countless times, I’ve picked up a few tricks that honestly make a huge difference:

• Chill the Dough: If you have time, chill the dough for 30 minutes to prevent spreading (especially with juicy apples).
• Dice Caramels Small: The smaller the caramel pieces, the more evenly they melt. Big chunks can leak out and burn on the tray.
• Use Parchment Paper: Caramel will stick to regular trays, but parchment makes cleanup a breeze.
• Don’t Overbake: Cookies should be just golden at the edges. If you wait for them to look “done” in the center, they’ll be dry.
• Mix Gently: Overmixing after adding apples can make the dough watery. Fold in apples and caramels with a spatula, not a mixer.
• Multitasking: While the dough chills, prep your serving platter or start another baking project. Keeps the kitchen hustle manageable!
• Consistency: Use a cookie scoop for even sizes—makes for better baking and prettier cookies.

I learned the hard way (more than once) that caramel can burn easily. If your oven runs hot, check cookies a couple minutes early. And if you’re baking in batches, always let the tray cool before adding new dough—otherwise, the bottoms can get too dark. Trust me, patience pays off!

Variations & Adaptations

One of the best things about this caramel apple cookies recipe is how versatile it is. You can switch things up to fit almost any dietary need or flavor craving:

• Gluten-Free: Swap all-purpose flour for a gluten-free baking blend. Add 1/4 cup extra flour for structure.
• Vegan Version: Use coconut oil instead of butter and flax eggs instead of regular eggs. Choose vegan caramels (they’re out there!).
• Seasonal Twist: Add 1/2 cup dried cranberries or chopped dried cherries for a holiday vibe.
• Spiced Up: Mix in 1/4 tsp ground ginger or cardamom for extra warmth.
• No-Nut Option: Skip the walnuts and toss in some rolled oats for chewiness.
• Cooking Method: These cookies bake up well in a convection oven—reduce temp by 25°F (15°C) if you use one.

Last Thanksgiving, I tried swapping half the apples for diced pears—surprisingly good! My family loved the softer, even juicier texture. If you have apple pie spice, use that instead of plain cinnamon for a shortcut flavor boost. Customizing these cookies is part of the fun—so don’t be afraid to experiment and find your favorite version.

Serving & Storage Suggestions

These caramel apple cookies taste best slightly warm, so I like to serve them fresh out of the oven or reheated for a few seconds in the microwave. Stack them on a rustic platter with a sprinkle of cinnamon or powdered sugar for a cozy presentation—perfect for Thanksgiving dessert tables. Pair with hot apple cider, coffee, or even a scoop of vanilla ice cream if you’re feeling fancy.

For storing, keep cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft and chewy, but the caramel gets a little firmer over time. If you’re planning ahead, freeze baked cookies in layers separated by parchment for up to 2 months. Thaw at room temp, then reheat gently in the oven (about 350°F/175°C for 5 minutes) to soften the caramel again.

Pro tip: If you refrigerate the dough before baking, it’ll hold up well for 2 days—just let it sit out for 20 minutes before scooping. Over time, the apple flavor deepens, and the spices get even cozier. Honestly, day-old cookies are just as dreamy!

Nutritional Information & Benefits

Here’s a quick look at what you’re getting in each caramel apple cookie (based on a batch of 24):

• Calories: ~140 per cookie
• Fat: 6g
• Sugar: 12g
• Protein: 2g
• Fiber: 1g

Apples add vitamin C and a touch of fiber, while walnuts (if used) give a heart-healthy boost. Opting for gluten-free flour makes these cookies friendly for those with sensitivities, and you can easily make them dairy-free or vegan. Caramel does contain dairy, so swap with vegan versions if needed. Allergens to watch: wheat, eggs, nuts, and dairy (depending on your mix-ins).

Personally, I love knowing that these cookies pack a bit of fruit and nuts—makes them feel more wholesome than your average treat. They’re indulgent, yes, but also a nice way to sneak a little nutrition into your dessert table!

Conclusion

To sum it up: these caramel apple cookies are the kind of dessert that feels both nostalgic and new—like caramel apples, but way easier (and less sticky) to eat! They’re perfect for Thanksgiving, but honestly, you’ll want them all year. Soft, chewy, packed with gooey caramel and juicy apple bits—what’s not to love?

Don’t be afraid to tweak the recipe to fit your tastes or dietary needs. Swap apples for pears, add nuts or oats, make them gluten-free—there’s no wrong way. That’s what makes baking fun, right?

This recipe always brings my family together, and I hope it does the same for yours. If you try it, let me know in the comments—share your twists, your kitchen wins, or even your baking fails (we’ve all been there!). Pin, share, and spread the caramel apple cookie love. Happy baking!

Frequently Asked Questions

Can I use store-bought caramel sauce instead of caramel candies?

Stick with caramel candies for this recipe—the sauce makes the dough too wet and the caramel won’t stay in pockets. Chopped soft caramels give the best gooey texture.

What kind of apples are best for caramel apple cookies?

Granny Smith apples are my top choice for a tart bite, but Honeycrisp or Fuji work great if you want more sweetness. Just make sure to use firm apples—they hold up while baking.

How do I keep the caramel from leaking out of the cookies?

Cut the caramels into small pieces and chill the dough before baking. If some caramel leaks, it’s normal—just let the cookies cool on the tray so the caramel hardens up.

Can I make the dough ahead of time?

Absolutely! You can refrigerate the dough for up to 2 days. Let it sit out for 20 minutes before scooping for easier shaping.

Are these cookies freezer-friendly?

Yep! Freeze baked cookies in layers with parchment paper. Thaw at room temp and reheat in the oven for a few minutes to soften the caramel again. They taste just as good!

Caramel Apple Cookies

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• Author: Emily Rhodes
• Total Time: 35-40 minutes
• Yield: 24 cookies 1x

Print Recipe

Print Recipe

Description

Soft, chewy cookies packed with gooey caramel and juicy apple bits, wrapped in a cozy, spiced dough. Perfect for Thanksgiving or any autumn gathering, these cookies deliver nostalgic caramel apple flavor in an easy-to-eat treat.

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Ingredients

Scale 1x2x3x

• 2 1/4 cups all-purpose flour (or gluten-free blend)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 1 1/2 cups peeled, finely diced apple (about 2 medium apples, Granny Smith or Honeycrisp)
• 1 cup soft caramel candies, cut into small pieces
• 1/2 cup chopped walnuts or pecans (optional)
• 1 tbsp lemon juice

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Instructions

1. Peel and finely dice apples. Toss with lemon juice in a small bowl to prevent browning. Set aside.
2. Cut soft caramel candies into small, pea-sized pieces. Chill for 10 minutes if sticky.
3. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
4. In another large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy (2-3 minutes).
5. Beat in eggs, one at a time, then add vanilla extract. Scrape down the bowl as needed.
6. Gradually add dry ingredients to wet, mixing on low speed until just combined. Do not overmix.
7. Fold in diced apples, chopped caramels, and nuts (if using). If dough is too soft, chill for 20-30 minutes.
8. Use a cookie scoop or tablespoon to portion dough onto a parchment-lined baking sheet, spacing cookies about 2 inches apart. Flatten slightly.
9. Bake at 350°F for 12-14 minutes, or until edges are golden and centers look set but soft.
10. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill dough for 30 minutes to prevent spreading, especially with juicy apples. Dice caramels small for even melting. Use parchment paper for easy cleanup. Cookies may look underdone in the center when removed from the oven but will set as they cool. For gluten-free or vegan adaptations, see ingredient notes.

• Prep Time: 20 minutes
• Cook Time: 12-14 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 140
• Sugar: 12
• Sodium: 80
• Fat: 6
• Saturated Fat: 3.5
• Carbohydrates: 20
• Fiber: 1
• Protein: 2

Keywords: caramel apple cookies, Thanksgiving dessert, autumn cookies, easy cookie recipe, caramel cookies, apple cookies, holiday baking, chewy cookies, spiced cookies