Caramel apple cookies are the ultimate fall indulgence, and if you’re anything like me, you’ve probably dreamt of recreating that magical Crumbl cookie experience at home. There’s something undeniably enchanting about the combination of warm, spiced apple, rich, gooey caramel, and that perfectly soft, chewy cookie base. These aren’t just any cookies; they’re a hug in dessert form, bursting with the comforting flavors of autumn. What makes these Caramel apple cookies so special, you ask? It’s that delightful contrast between the slightly tart, tender apple pieces and the sweet, decadent caramel swirls, all baked into a cookie that’s incredibly satisfying. This Crumbl copycat recipe aims to capture that exact bakery-quality magic, bringing the joy of that famous caramel apple cookie right into your own kitchen. Get ready to impress yourself and everyone you share them with!

Crumbl Copycat Caramel Apple Cookies

Get ready to fall in love with your new favorite fall cookie! These Crumbl copycat Caramel Apple Cookies are bursting with warm apple flavor and swirled with gooey caramel. They have that signature thick, chewy texture that makes Crumbl cookies so irresistible. I’ve worked hard to recreate that bakery-style magic in my own kitchen, and I think you’ll be amazed at how easy they are to make. Imagine biting into a soft, decadent cookie packed with the comforting taste of spiced apples and sweet caramel – pure bliss!

Ingredients:

• 1/2 cup butter (softened)
• 3/4 cup Imperial Sugar granulated sugar
• 1/4 cup Imperial Sugar dark brown sugar
• 1 large egg (at room temperature)
• 2 tbsp concentrated apple juice
• 1 tsp vanilla extract
• 2 cup AP flour
• 3/4 tsp cinnamon
• 1/8 tsp nutmeg
• 1/4 tsp ginger
• 1/8 tsp allspice
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 5 oz Cream cheese (softened)
• 1/2 cup finely diced fresh apple (Honeycrisp or Fuji work wonderfully)
• 1/4 cup caramel bits or chopped caramel candies (for the cookie dough)

For the Caramel Drizzle:

• 1/4 cup caramel sauce (store-bought or homemade)
• 1 tbsp heavy cream (optional, for thinning)

Instructions:

Step 1: Creaming the Butter and Sugars

Begin by ensuring your butter and cream cheese are properly softened. This is crucial for achieving a smooth, well-emulsified cookie dough. In a large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter, Imperial Sugar granulated sugar, and Imperial Sugar dark brown sugar. Beat on medium speed for about 2-3 minutes until the mixture is light and fluffy, with no visible sugar granules. This step incorporates air into the dough, which contributes to the cookie’s tender texture. Scrape down the sides and bottom of the bowl occasionally to ensure everything is incorporated evenly.

Step 2: Adding Wet Ingredients and Flavorings

Once the butter and sugar mixture is perfectly creamed, it’s time to add the wet ingredients. Add the room-temperature large egg and beat until well combined. Don’t skip the room temperature egg; it emulsifies better with the fats, creating a more cohesive dough. Next, incorporate the concentrated apple juice and vanilla extract. The concentrated apple juice will give our cookies that wonderful apple essence without adding too much extra moisture. Beat again until everything is just combined.

Step 3: Combining Dry Ingredients and Folding in the Goodies

In a separate medium bowl, whisk together the AP flour, cinnamon, nutmeg, ginger, allspice, baking soda, baking powder, and salt. Whisking the dry ingredients together helps to distribute the leavening agents and spices evenly throughout the flour, preventing pockets of baking soda or salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour too much, resulting in tough cookies. Once the dough is mostly mixed, gently fold in the softened cream cheese. This is a secret ingredient for that incredibly soft and chewy texture Crumbl cookies are known for. Finally, gently fold in the finely diced fresh apple and the caramel bits or chopped caramel candies. Ensure the apple pieces and caramel bits are evenly distributed throughout the dough.

Step 4: Chilling and Scooping the Dough

This is a critical step for achieving that thick, bakery-style cookie. Cover the bowl of dough with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. Chilling the dough allows the flour to hydrate properly and the flavors to meld together. It also firms up the butter, preventing the cookies from spreading too much during baking. Once chilled, scoop generous portions of dough using a large ice cream scoop (about 1/2 cup to 3/4 cup size) and place them onto a baking sheet lined with parchment paper, leaving plenty of space between each cookie as they will spread. You want these cookies to be substantial!

Step 5: Baking to Perfection

Preheat your oven to 350°F (175°C). Bake the cookies for 13-16 minutes, or until the edges are golden brown and the centers look slightly underbaked. For Crumbl-style cookies, you want them to be slightly underdone in the middle. This is what gives them that signature gooey, chewy texture. As they cool, they will continue to bake from the residual heat. Immediately after removing them from the oven, you can gently shape them into perfect circles by pressing down the edges with the back of a spoon or a cookie spatula. This gives them that professional, uniform look.

Step 6: Cooling and Caramel Drizzle

Let the cookies cool on the baking sheet for about 5-10 minutes before transferring them to a wire rack to cool completely. While the cookies are cooling, prepare the caramel drizzle. In a small bowl, whisk together the caramel sauce and heavy cream (if using) until smooth and pourable. If your caramel sauce is very thick, the cream will help thin it out. Once the cookies are completely cool, generously drizzle the caramel sauce over the tops of each cookie. You can use a spoon or a piping bag for a more controlled drizzle. Allow the caramel drizzle to set slightly before serving. These cookies are best enjoyed the same day they are made, but they can be stored in an airtight container at room temperature for up to 3 days. Enjoy every delicious bite!

Conclusion:

I’m so excited for you to try this incredible caramel apple cookies recipe! It truly captures the magic of those beloved Crumbl cookies, delivering a chewy, perfectly spiced cookie base generously studded with fresh apple chunks and swirled with luscious caramel. The balance of sweet, tart apple and rich, buttery caramel is simply divine. These are more than just cookies; they’re a delightful autumn treat that brings a smile to everyone’s face. They’re fantastic served warm with a glass of milk or even a dollop of whipped cream for an extra special indulgence. For variations, consider adding a pinch of cinnamon or nutmeg to the cookie dough for an extra warm spice, or try drizzling with a white chocolate ganache instead of caramel for a different flavor profile. Don’t be intimidated by the caramel – it’s simpler than you think! I highly encourage you to give these caramel apple cookies a try. I’m confident they’ll become a new favorite in your baking repertoire!

Frequently Asked Questions:

Can I use store-bought caramel sauce?

Absolutely! While making homemade caramel offers a wonderful depth of flavor, a good quality store-bought caramel sauce will work beautifully in a pinch. Ensure it’s a thick, pourable sauce, not a thin syrup, for the best swirling effect.

How should I store these cookies?

Store your cooled caramel apple cookies in an airtight container at room temperature for up to 3-4 days. If you live in a very warm climate, refrigerating them might be a better option, though they may firm up slightly.

Can I add nuts to this recipe?

Yes, adding nuts is a fantastic variation! Chopped pecans or walnuts would complement the apple and caramel flavors wonderfully. You can mix about 1/2 cup of chopped nuts into the cookie dough along with the apples.

Caramel Apple Cookies – Crumbl Copycat

Soft and chewy caramel apple cookies with a delightful cinnamon-apple flavor, reminiscent of Crumbl cookies.

Prep Time
20 Minutes

Cook Time
12 Minutes

Total Time
32 Minutes

Servings
12 cookies

Ingredients

• 1/2 cup butter (softened)
• 3/4 cup Imperial Sugar granulated sugar
• 1/4 cup Imperial Sugar dark brown sugar
• 1 large egg (at room temperature)
• 2 tbsp concentrated apple juice
• 1 tsp vanilla extract
• 2 cup AP flour
• 3/4 tsp cinnamon
• 1/8 tsp nutmeg
• 1/4 tsp ginger
• 1/8 tsp allspice
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 5 oz Cream cheese Softened

Instructions

1. Step 1
   In a large bowl, cream together the softened butter, granulated sugar, and dark brown sugar until light and fluffy.
2. Step 2
   Beat in the room temperature egg, concentrated apple juice, and vanilla extract until well combined.
3. Step 3
   In a separate bowl, whisk together the AP flour, cinnamon, nutmeg, ginger, allspice, baking soda, baking powder, and salt.
4. Step 4
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Step 5
   In another bowl, beat the softened cream cheese until smooth. Fold the cream cheese into the cookie dough.
6. Step 6
   Scoop generous balls of dough (about 1/4 cup each) and place them on a baking sheet lined with parchment paper, leaving about 2 inches between cookies.
7. Step 7
   Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
8. Step 8
   Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.