Why You’ll Love This Recipe
The Best Caramel Apple Cookies are a Crumbl-inspired treat that combines soft, spiced sugar cookies with a luscious caramel apple topping. Each cookie features a chewy base, warm cinnamon flavor, tender apple pie filling, and a gooey caramel drizzle—perfect for fall baking or satisfying your sweet tooth all year round.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookies:
all-purpose floursugarbrown sugarsalted buttereggsvanilla extractbaking powderbaking sodacinnamonnutmegcornstarchsalt
For the apple topping:
apples (peeled and diced)butterbrown sugarsugarcinnamoncornstarchlemon juice
For the caramel drizzle:
caramel bits or soft caramelsheavy cream or milk
directions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream butter, sugar, and brown sugar until light and fluffy.
Add eggs and vanilla extract, mixing until smooth.
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cornstarch, and salt.
Gradually add dry ingredients to the wet mixture, mixing until a soft dough forms.
Scoop dough into large balls and flatten slightly. Bake for 10–12 minutes until edges are set. Let cool completely.
Meanwhile, make the apple topping: in a skillet, melt butter and sauté diced apples with sugar, brown sugar, cinnamon, and lemon juice until tender. Stir in cornstarch and cook until thickened. Let cool.
In a microwave-safe bowl, melt caramel bits with cream in 30-second intervals until smooth and pourable.
Top each cooled cookie with a spoonful of the apple mixture and drizzle generously with caramel sauce.
Chill briefly or serve immediately.
Servings and timing
This recipe yields about 12 large cookies.Preparation time: 25 minutesBaking time: 10–12 minutesCooling and topping time: 20 minutesTotal time: about 55 minutes
Variations
Use spiced applesauce instead of diced apples for a shortcut topping.
Add chopped pecans or walnuts for crunch.
Sprinkle with sea salt for a salted caramel twist.
Drizzle with white chocolate for extra decadence.
storage/reheating
Store cookies in an airtight container in the fridge for up to 4 days.Allow to come to room temperature before serving, or warm slightly in the microwave for gooey caramel goodness.Freeze unfrosted cookies and toppings separately for up to 2 months.
FAQs
Can I use store-bought caramel?
Yes, but melting caramel bits gives a thicker, bakery-style drizzle.
What apples work best?
Granny Smith or Honeycrisp add great flavor and hold their shape.
Do I need to refrigerate the cookies?
Yes, once topped—they stay fresher and safer chilled.
Can I make the cookies ahead?
Yes, bake the cookies and prepare the toppings in advance. Assemble just before serving.
Is this recipe kid-friendly?
Absolutely—fun to make and even more fun to eat!
Can I make them smaller?
Yes, just reduce baking time by 2–3 minutes.
How do I keep them from spreading too much?
Chill the dough before baking or use a higher-sided scoop for thick cookies.
Can I skip the cornstarch?
Cornstarch helps thicken the apple topping and keep cookies soft—best not to skip.
Do they taste like Crumbl?
Yes! These cookies are a rich, gooey, spiced apple dream—just like the originals.
Can I double the recipe?
Absolutely—great for parties or gifting.
Conclusion
The Best Caramel Apple Cookies – Crumbl Copycat are everything you love about caramel apples and soft sugar cookies combined in one indulgent treat. With warm spices, tender apples, and buttery caramel, these cookies are perfect for cozy days, special occasions, or simply treating yourself. One bite and you’ll see why they’re a bakery favorite recreated to perfection at home.
Print
The Best Caramel Apple Cookies – Crumbl Copycat
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 12 large cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
These Crumbl-inspired Caramel Apple Cookies are thick, chewy, and topped with a sweet apple pie filling and rich caramel drizzle. With warm cinnamon spices and real apple pieces, they taste just like fall in cookie form. Perfect for sharing… or not.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla extract
2 3/4 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
For the Apple Topping:
2 medium apples, peeled and diced small (Granny Smith or Honeycrisp work great)
2 tbsp butter
2 tbsp brown sugar
1 tsp cinnamon
1/2 tsp lemon juice
For the Caramel Drizzle:
1/2 cup soft caramels (about 10 pieces)
1 tbsp heavy cream or milk
Instructions
Make the cookies:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs and vanilla, mix until smooth.
In a separate bowl, whisk flour, cornstarch, baking soda, salt, and cinnamon.
Gradually add dry ingredients to the wet mixture. Mix until a soft dough forms.
Scoop dough into large balls (about ¼ cup each). Flatten slightly and place on baking sheet.
Bake 10–12 minutes until edges are just set. Let cool completely.
Make the apple topping:
In a skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, and lemon juice.
Cook for 5–7 minutes, until apples are soft and syrupy. Remove from heat and let cool.
Make the caramel drizzle:
Microwave caramels and cream in a bowl in 20-second intervals, stirring in between, until smooth and pourable.
Assemble the cookies:
Spoon a bit of the apple topping onto each cooled cookie.
Drizzle warm caramel over the top.
Let set slightly before serving (or enjoy warm and gooey!).
Notes
-
These cookies are best served fresh but can be stored in the fridge for 3 days.
-
Reheat slightly before serving for that melty caramel topping.
-
You can make the cookies smaller for more servings—just reduce baking time slightly.
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