Chewy Caramel Apple Cookies
As the leaves turn golden and the air gets crisp, there’s nothing like baking a batch of cookies that scream autumn. These Chewy Caramel Apple Cookies are my new go-to for fall baking, blending the warm, nostalgic flavors of caramel apples with the rich, molasses-kissed depth of a chewy cookie. With soft, spiced dough studded with chewy baked apples and a gooey caramel drizzle, these cookies are a unique treat for molasses lovers and anyone craving a cozy dessert. Perfect for sharing (or not!), they’re a must-try this season.
I’ve been refining this recipe to get that perfect chewy texture and balanced fall flavor. The secret? Molasses for depth and chew, Bare baked apples for a light, fruity bite, and a post-bake caramel drizzle to keep things mess-free and oh-so-gooey. Let’s dive into this deliciousness!
Why You’ll Love These Cookies
- Chewy Perfection: Molasses and a good dough chill ensure a soft, chewy texture that holds up beautifully.
- Fall Flavors: Cinnamon, nutmeg, and molasses bring cozy warmth, while baked apples add a tart, chewy contrast.
- Gooey Caramel: Drizzling caramel after baking creates a puddly, sweet finish without the risk of burning or sticking.
- Make-Ahead Friendly: Chill the dough overnight for even better flavor, and store extras in the fridge for grab-and-go treats.
- Unique Twist: These aren’t your average cookies—the molasses and apple combo makes them a standout for fall gatherings.
Tips for Success
After several test batches (and some caramel mishaps!), I landed on a few tricks to make these cookies foolproof:
- Use Bare Baked Apples: I used 65g of Bare baked apples (coarsely chopped) for a lighter, chewy texture. Dried apples work too, but they might add more moisture, so keep an eye on the dough’s consistency.
- Molasses Magic: 1/4 cup (84g) of unsulphured molasses gives these cookies their signature chew and warm, fall flavor. Don’t skip it!
- Chill the Dough: At least 1 hour in the fridge (or overnight) prevents spreading and develops both the flavor and texture.
- Drizzle Smart: Melt individually wrapped caramel squares with a splash of heavy cream and drizzle over cooled cookies. Pro tip: only drizzle what you’ll eat that day to avoid sticky stacks. Store extras in the fridge with parchment between layers.
- Messy but Worth It: These cookies are a bit indulgent, so grab a napkin and savor every gooey bite!
Final Thoughts
These Chewy Caramel Apple Cookies are our new fall obsession, and I hope they become yours too! The molasses and apple combo feels like a warm hug, and that caramel drizzle takes them over the top. Whether you’re baking for a crowd or just treating yourself, these cookies deliver big on flavor and coziness.
Tried this recipe? Let me know how it went in the comments below!
Happy baking, and happy fall!
Chewy Caramel Apple Cookies
Print Recipe
EQUIPMENT (affiliate links)
Ingredients
For the Cookies:
- 2 ½ cups unbleached all-purpose flour, spooned and leveled 300g
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¾ cup salted butter, softened 170g
- ¾ cup light brown sugar, packed 150g
- ¼ cup granulated sugar 50g
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ¼ cup unsulphured molasses 84g
- 1 cup baked apple slices, coarse chopped (dried apples work too, but may add more moisture and weight) 65g
For the Caramel Drizzle:
- 30 caramel squares, unwrapped
- 1-2 tbsp heavy cream, adjust for drizzle consistency
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Cream Sugar and Butter: In a large bowl, using a hand mixer or stand mixer with paddle attachment, beat softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add Wet Ingredients: Add egg, vanilla extract, and molasses to the butter mixture. Beat until fully combined, scraping down the sides of the bowl as needed.
- Combine and Fold: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in chopped baked apples with a spatula until evenly distributed.
- Chill Dough: Cover the dough tightly and refrigerate for at least 1 hour (or up to 24 hours) to enhance chewiness and prevent spreading.
- Preheat Oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Shape Cookies: Scoop dough into 1½-tablespoon balls (should yield about 30 cookies). Place 2 inches apart on prepared baking sheets.
- Bake: Bake for 9–11 minutes, until edges are set but centers are still soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt Caramel: In a microwave-safe bowl, combine caramel squares with 1–2 tablespoons of heavy cream. Microwave in 15-second bursts, stirring between each, until smooth and drizzleable (about 45–60 seconds total).
- Drizzle Caramel: Spoon melted caramel over each cooled cookie. Drizzle only the cookies you plan to eat that day to avoid stickiness in storage.
- Serve and Store: Let caramel set for 10–15 minutes. Store cookies in an airtight container in the refrigerator with parchment paper between layers to prevent sticking. Enjoy within 3–5 days or freeze for up to 3 months.
Notes
- Chewy Texture Tips: The molasses and chilling time are key for that soft, chewy texture. Don’t skip the chill! Bare brand baked apples add a lighter, chewy bite, while dried apples may increase moisture—adjust flour slightly if dough feels too wet.
- Caramel Tip: Drizzling caramel post-baking prevents burning or hardening. For less mess, drizzle only what you’ll eat immediately.
- Flavor Profile: The molasses gives a warm, fall flavor that pairs perfectly with the tart apples and sweet caramel. A pinch of flaky sea salt on the caramel drizzle adds a delightful sweet-salty contrast.
- Storage: Use parchment between layers in the fridge to keep cookies from sticking. These are messy but worth it for molasses lovers!
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