Meet your new favorite fall cookie: Caramel Apple Cookies, the sweetest little treats that look like mini caramel apples. They’re apple-flavored cookies shaped into little balls with a toothpick on top, then dipped in caramel and walnuts to look just like mini caramel apples. Cute, creative, and surprisingly simple!
These cookies are perfect for fall baking, Halloween parties, or anytime you want a dessert that sparks smiles. They’re just as delicious as they are adorable, with buttery apple-flavored cookies and sweet caramel coating. Keep reading to see why this recipe works so well and how to make your own batch of these show-stopping little cookies.
Why We Love Caramel Apple Cookies
• These cookies are both playful and very tasty!
• An eye-catching dessert that doubles as a conversation starter.
• They’re easy enough for beginner bakers but still unique enough to wow your guests.
• Perfect for making with kids, serving at parties, or gifting during the fall season.
What You Need
Ingredient Notes
• Powdered Sugar - Creates a smooth, tender cookie dough. Once baked, the cookie melts in your mouth.
• Butter - Use softened butter for easy mixing. I like using salted butter for extra flavor.
• Apple Juice Concentrate - Adds a light apple flavor to both the cookies and the caramel coating. Usually found in the freezer section of your grocery store.
• All-Purpose Flour - The base for the cookie dough. Use your favorite brand.
• Candy Caramels - Individually wrapped caramel candy, found in the candy section at the grocery store. They're melted down to create the caramel dip.
• Walnuts - Finely chop, then roll the caramel-covered cookie in the walnuts to mimic a caramel apple coating.
• Toothpicks - Give each cookie the authentic caramel apple “stick” look. Be careful when serving to children. They will need assitance with removing the toothpick.
How to Make Caramel Apple Cookies
• Mix the cookie dough from powdered sugar, butter, apple juice concentrate, flour, and salt. I like using a stand mixer for this.
• Shape into small balls and bake until golden on ungreased sheet pan.
• Insert toothpicks right after baking so they resemble caramel apple sticks.
• Once cooled, dip the cookies in melted caramel mixed with apple juice concentrate and water, then roll in chopped walnuts.
• Let them set on parchment paper before serving.
Frequently Asked Questions
• Can I use fresh apple juice instead of concentrate? Apple juice concentrate is best for strong flavor (found in the freezer section of your local grocer), but you can use regular apple juice - just note the flavor will be more subtle.
• Can I use pecans instead of walnuts? Yes! Pecans or even crushed peanuts make a tasty alternative.
• Do these cookies need to be refrigerated? No, they can be stored at room temperature in an airtight container for up to 3 days.
• Can I make them ahead of time? Yes, bake the cookies a day in advance, then dip and decorate them the next day for freshest presentation.
Quick Tips
• Insert toothpicks while cookies are still warm so they go in easily without cracking.
• Keep caramel warm while dipping; if it thickens, add a splash of water and stir.
• Use parchment paper to prevent sticking as cookies set.
• Chop walnuts finely so they cling better to the caramel coating.
Related Recipes
Love this recipe? If you try it, be sure to tag me on @Instagram! You can also find me on Pinterest, YouTube and Facebook.
Caramel Apple Cookies
Video
Equipment
- Stand Mixer (This is an affordable one)
Ingredients
For the cookies
- ¾ cup powdered sugar
- ⅔ cup butter, softened
- 2 tablespoons apple juice concentrate
- 1 ½ cups all purpose flour
- ¼ teaspoon salt
- 36 toothpicks
For the caramel topping
- 30 individually wrapped candy caramels we used Kraft
- 2 tablespoons apple juice concentrate
- 2 tablespoons water
- ¾ cup finely chopped walnuts
Instructions
- Preheat oven to 350°F. In a large bowl, beat together powdered sugar, butter, and 2 tablespoons apple juice concentrate until light and fluffy. Lightly spoon flour into measuring cup and level off. Stir in flour and salt until a soft dough forms.
- Shape dough into ¾-inch balls and place 1 inch apart on ungreased cookie sheets or you can line with parchment paper, if preferred. Bake for 12–15 minutes, or until edges are light golden brown. Immediately insert a toothpick into the center of each cookie to resemble a caramel apple stick. Let cookies cool completely.
- In a heavy 1-quart saucepan over low heat, combine caramels, 2 tablespoons apple juice concentrate, and water. Cook, stirring constantly, until mixture is smooth. Place chopped walnuts on a plate.
- Spoon the caramel mixture over each cooled cookie, allowing any excess to drip off. Press the bottoms of the cookies into the chopped walnuts, then place them on parchment paper to set. If the caramel becomes too thick, stir in additional water ¼ teaspoon at a time until it thins out.
- When serving, be cautious with children. They will need assistance removing the toothpick before eating. Store the cookies covered at room temperature for up to 3 days or in the refrigerator for up to a week. This recipe makes about 24 cookies.
Leave a Reply