There’s something magical about the combination of apples, caramel, and a sprinkle of salt. These salted caramel apple cookies capture all the cozy flavors of fall in a soft, chewy bite. They are perfect for gifting, lunchboxes, or enjoying with a warm cup of cider or tea. The secret is creating distinct ribbons of homemade apple caramel that weave through tender cookie dough, giving every bite bursts of sweet, spiced, and slightly salty flavor.
Unlike many fruit-based cookies that can be soggy or overly soft, these cookies maintain a soft, chewy texture while holding the caramel ribbons in place. The addition of cream of tartar provides a slight tang and chewiness, while the lightly crisped edges give a pleasant contrast. The result is a cookie that tastes like a cross between apple pie, caramel candy, and classic soft-baked cookies.
Ingredients
For the Apple Caramel Swirl
1 medium apple, peeled and finely grated (about 1 cup)
100g (½ cup) granulated sugar
2 tablespoons water
½ teaspoon ground cinnamon
Pinch of fine sea salt
For the Cookie Dough
170g (¾ cup) unsalted butter, softened
100g (½ cup) granulated sugar
100g (½ cup, packed) light brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
250g (2 cups) all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon fine sea salt
For Finishing
Flaky sea salt, for sprinkling
Instructions
Make the Apple Caramel
In a small saucepan, combine the grated apple, sugar, water, cinnamon, and a pinch of salt. Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking. Cook for 8–12 minutes until it thickens and turns a deep amber color. There should be no visible liquid remaining, and the mixture should be tacky and spreadable. Let the apple caramel cool completely in a small bowl, about 30 minutes.
Prep and Preheat
While the caramel cools, preheat your oven to 175°C (350°F) and line two large baking sheets with parchment paper. Set aside.
Cream the Dough Base
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract, mixing until fully incorporated.
Incorporate Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing, which can make the cookies tough.
Swirl in the Caramel
Once completely cooled, fold the apple caramel into the dough using a sturdy spatula. Gently fold 5–6 times to create visible ribbons of caramel throughout the dough. You want distinct swirls rather than full incorporation so that each cookie has beautiful streaks of apple caramel.
Portion and Bake
Using a medium cookie scoop (about 1.5 tablespoons) or a spoon, portion the dough into balls and place them about 2 inches apart on the prepared baking sheets. Lightly flatten each ball with your palm and sprinkle the tops sparingly with flaky sea salt. Bake one sheet at a time in the center of the oven for 10–12 minutes, until the edges are set and lightly golden but the centers remain slightly soft.
Cool and Serve
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up slightly as they cool but remain soft and chewy. Store in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
Serving Ideas
These cookies are excellent for breakfast, snack time, or dessert. Serve them alongside warm apple cider, hot chocolate, or coffee for a cozy fall treat. For a festive holiday twist, drizzle a little extra caramel over the cooled cookies or lightly dust them with powdered sugar. They also make wonderful gifts — stack a few in a box lined with parchment for a beautiful homemade present.
Ingredient Notes and Substitutions
Apples: Firm, slightly tart apples like Granny Smith or Honeycrisp work best because they hold their texture when cooked into the caramel. Softer apples may release too much liquid.
Caramel: Making the caramel from scratch with grated apple gives depth of flavor. For a shortcut, you can use prepared apple butter or store-bought caramel, though the texture may be slightly different.
Spices: Cinnamon adds warmth, but nutmeg, cloves, or allspice can also be added for extra fall flavor.
Flour: All-purpose flour works well, but you can substitute half with whole wheat pastry flour for a nuttier texture.
Salt: Flaky sea salt on top enhances the caramel flavor and balances the sweetness of the cookies.
Storage and Make-Ahead Tips
Cookies should be stored in an airtight container. At room temperature, they last 3–4 days. Refrigeration can extend freshness to a week. These cookies also freeze well: arrange baked cookies in a single layer, freeze for 1 hour, then transfer to a freezer-safe container with parchment between layers. Thaw at room temperature before serving.
Variations
Caramel Apple Cheddar: Add 50g of finely grated sharp cheddar to the dough for a sweet-savory twist.
Pecan Apple Swirl: Fold in ½ cup chopped toasted pecans to the dough before swirling in the caramel.
Maple Cinnamon Apple: Replace the vanilla extract with 1 teaspoon pure maple extract for a warm, autumn flavor.
Mini Cookie Sandwiches: Use two cookies and a thin layer of cream cheese frosting or caramel between them for a decadent sandwich cookie.
Troubleshooting
Caramel too runny: Cook a few more minutes until the liquid evaporates and it thickens to a spreadable consistency.
Cookies spread too much: Chill the dough for 15 minutes before baking.
Swirls not visible: Wait until the caramel is completely cooled before folding it in. If it’s warm, it may blend too much into the dough.
Why These Cookies Work
The combination of soft cookie dough, sweet-tart apple, rich caramel, and a touch of salt gives a perfect balance in every bite. The ribbons of apple caramel create pockets of gooey sweetness, while the cookie edges remain lightly crisp, adding texture. They offer the nostalgic flavors of an apple pie but in a portable, bite-sized cookie format.
Conclusion
Salted caramel apple cookies are a cozy, flavorful treat that embodies the essence of fall. They are easy to make, impressive to serve, and versatile for gifting or everyday enjoyment. With soft, chewy centers, swirls of apple caramel, and a sprinkle of salt, these cookies deliver layers of flavor in every bite.
Prep Time: 20 minutes
Cook Time: 12 minutes per batch
Total Time: 45–50 minutes plus cooling
Yields: Approximately 24 cookies
Calories: Approximately 190 kcal per cookie