Copycat Crumbl Caramel Apple Cookies
These delightful cookies capture the essence of fall with chewy textures and rich flavors of caramel and apple, ideal for sharing or enjoying solo.
Ingredients
For the dough
- 1 cup unsalted butter, softened Ensure butter is softened but not melted.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can be substituted with gluten-free flour.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon Spices can be adjusted according to taste.
- 1 cup rolled oats
- 1 cup chopped apples (peeled and cored) Sweet varieties like Honeycrisp or Fuji are recommended.
- 1 cup caramel bits or squares Feel free to add more for extra caramel flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the eggs and vanilla extract, mixing until well incorporated.
- In a separate bowl, whisk together the dry ingredients: flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry mixture to the wet ingredients, stirring gently until combined.
Mixing
- Fold in the rolled oats, chopped apples, and caramel bits until evenly distributed.
- Prepare baking sheets by lining them with parchment paper.
- Using a spoon or cookie scoop, drop spoonfuls of dough onto the sheet, spacing them about two inches apart.
Baking
- Bake in the preheated oven for 10 to 12 minutes or until the edges turn golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
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Notes
Serve cookies on a decorative plate and consider pairing with vanilla ice cream or whipped cream. Dust with powdered sugar or drizzle with caramel for added flavor. Cookies can be stored in an airtight container and last about a week.