Although I love the look and the idea of caramel apples, I’ve never really been a fan. I’m always disappointed when I bite into one- the hard, tart apple just doesn’t do it for me. Give me that caramel all on its own. In my opinion, there is too much apple and too little caramel! However, I really want to enjoy the seasonal treat.
Last year, I made caramel apple cupcakes, which I simply adored. This time, I wanted a cookie. My mind started racing with ideas… Lots of brown sugar. Apple chunks. Caramel. Cinnamon. Lots of cinnamon.
Of course, my instinct told me to call and old friend: Google. He never lets me down. Just as I suspected, there were like-minded individuals who had already done the work for me. I printed out a few recipes, but none of them were quite what I wanted, but it was a start.
I got home from the grocery store, ready to use my new apple peeler and corer. FYI, it works. It works well. That thing is sharp. I have the cuts on my hands to prove it. Before I set out to use my new gadget, I sat down with a cup of tea and started cruising through my Google Reader. What do you know? The Runaway Spoon had posted a recipe for caramel apple cookies mere minutes before! After scanning the ingredient list and recipe, I knew this was the one I’d been after. With a few minor adjustments, I was confident my cookie would be perfection.
Caramel Apple Cookies
Yields about 2 dozen cookies
Adapted from The Runaway Spoon
Ingredients
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½ C butter, softened
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1 ½ C packed light brown sugar
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1 egg
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1 teaspoon baking soda
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1 teaspoon cinnamon
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2 cups all-purpose flour
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2 C Granny Smith apples, diced (about 2 mediums)
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8 oz. caramel squares, cut into fourths
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1/2 C cinnamon chips
Directions
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Preheat the oven to 350 degrees.
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Cream the butter and brown sugar until fluffy. Add the egg and beat until smooth. Slowly add the baking soda, cinnamon and flour. Beat until smooth.
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Fold in the apples, caramel, and cinnamon chips.
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On a prepared baking sheet, drop the dough to form cookies, using about tbsp. for each.
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Bake for about 10 minutes. Remove from the oven, and once cookies are firm enough to move, place on a cooling rack.
**Note: Because of the apples, these cookies will stay extremely moist and stick together. I recommend place wax paper between layers when storing! **
These cookies are the ultimate fall treat, packing seasonal flavors into one bite-sized dessert (or snack!)! They are loaded with sweet apples, rich caramel bits, and warming cinnamon chips. The smell as they were baking was incredible, and the results were better than I imagined. I much prefer the caramel to apple ratio in these cookies to a caramel apple itself. It’s doesn’t hurt that there’s minimal mess and they’re much easier to eat! they’re easier to eat and much less messy! If you can’t find cinnamon chips (sorry, Holly!) just add some cinnamon to the batter.
I made a cookie just like this last year, but without the caramel. I can see how caramel might make them even better! I have a cookie recipe going up tomorrow with cinnamon chips – they’re the best!
Oh these cookies are fantastic!!! I’m drooling and imagining I have a dozen right here…be careful!
Yes!! Completely agree with the caramel apples! These cookies sound delicious!
I love your version- especially the cinnamon chips in the!!!!!
Man, I couldn’t agree more! Apples always smell so good when you’re making them, but then you get to eat it and it’s all sticky and teeth pully and not worth the hassley. These look muuuuuch more worth the hassle. =)
Caramel and cinnamon chips in a cookie together, love it! These would be super dangerous in my kitchen. I might have to make them anyway;-)
Oh fun! I just saw these on the Runaway Spoon as well. Need to make them!
ohhh–yum!
Excellent recipe! I used caramel chips instead of unwrapping and cutting the squares. First batch I did directly on the prepared sheet, but subsequent batches I did on parchment and it made a huge difference! Thanks for the recipe!
These look incredible!
@Natalie, Soooo glad you tried them, Natalie! I couldn’t find caramel chips! Did you pick them up at a grocery store? I typically use parchment, too!
@val, They are!
@janetha, Very yum!
@Lauren at Keep It Sweet, Yes, I had to bring them to work!
@Brooke, They are way better!
@Naomi, The cinn chips make it, in my opinion!
@Liz (Little Bitty Bakes), SAW YOURS! YUM!
Just my kind of treat.
I’m hosting an apple blog hop this month. Come and share your recipe: http://bakerstreet.tv/2011/10/apple-blog-hop-cream-cheese-apple-tart/
I’ve never used cinnamon chips before. Holy moly though these cookies look amazing. I have the caramels and everything else. The cinnamon chips are a most though, yes?
these look yummy anyway you can make them glutenfree/dairyfree?
@Kalie, I’m not sure, as I don’t bake or cook gluten or dairy free. I suggest adding the apples and cinnamon to your fav dairy/gluten free cookie recipe! Not sure how to sub the caramel, though.
@STUFT Mama, Not a must, but they help! I’m sure they’re wonderful without them! I’ve seen a bunch of similar recipes that don’t use them.
thanks for the suggestion I will do that maybe ill just try it in my fav gluten/dairyfree sugar recipe without the caramel
bet it would still be good! 
thanks for the suggestion I will do that maybe ill just try it in my fav gluten/dairyfree sugar recipe without the caramel bet it would still be good!
I love caramel apples as is, but hoo-boy, I never turn down a good cookie! And these look amazing! The texture of the cookie itself looks close to heaven
Im with you on the too much apple – not enough caramel – and how does one exactly eat a caramel apple without making a mess (trust me I tried the other day) but these little cookies – one bite at a time!
I’ve remedied the whole “not enough caramel to apple” deal! I use tiny apples and load them suckers with caramel! The downside (If you care to call it a downside) – You’ll be eating caramel for about an hour before you finally reach that teeny tiny apple!
Now to your caramel apple cookies – Holy yummy lookin’ cookies! As I was reading I was wondering if a dulce de leche swirl would work, or will I have a caramel-y mess? I won’t sleep until I find out! Thanks for the recipe!
Oh my gosh….these look flippin’ amazing! I might have to make these this weekend….and put toffee in them. YUM! BUZZ!
PS I’m having my first ever giveaway today. Come check it out!
@Cookin’ Cowgirl, Love the idea of toffee! I actually almost bought toffee instead of caramels!
@Angela @ Mind Over Batter, Dulce de leche sounds wonderful!!!!!
@Kita, I was thinking I should cut up an apple and then drizzle caramel over it, and eat it with a fork! HA!
@Ashley@BakerbyNature, It’s nice and moist!
…next time
I found the caramel chips at Shaws
OOO yummy! What a fantastic idea!
Cinnamon chips…oh how I wish I had thee!!
& TWIN- I don’t like caramel apples either!
Oooh I love these. Have you seen the Caramel Bits bags? They are small little caramel balls- no unwrapping the squares and no cutting. Im totally making these!!!
love this deliciousness! the perfect fall cookie.
I’m with you, the caramel to apple ratio on a caramel apple is all wrong. These cookies look much better!!
I have no words! I seriously want this
O….M….G!
Holy cow! No wonder you weren’t disappointed with these cookies…they’re fantastic!
So need to get cinnamon chips to be sold in the UK, seriously we are missing out in the morsels section!
As for caramels (that’s soft toffee right?)
@BeeBee Cavendish, I’m not sure what the difference between toffee and caramels is to be honest! Cinn chips can be bought online!
Should have put them on my list for my friend who is stateside at the moment!
What I need is a baking food parcel sent at the start of each season, hmm hold that thought, I’m looking for a new pen friend as a type
@BeeBee Cavendish,
Im just making these now! My dough was a little crumbly though, had to kind of pack them into balls. But smells delicious!
@Frances, I wonder why. I had no problem with the dough. Did you make any changes to the recipe?
I made these tonight. Although very delicious, they are extremely hard to work with and gooey
So I wonDer if baking them wIthout the Carmel and drizzel it on top of the cookies after they come out of the oven would work better.