CARAMEL APPLE COOKIE PERFECTION

It’s funny, I remember one fall afternoon attempting to recreate the perfect caramel apple, but inevitably making a complete mess. The caramel was too hard, the apples were too soft, and the sprinkles ended up everywhere but where they were supposed to be. But from that sugary chaos, an idea sparked! Today, I’m sharing all my secrets for the most amazing Best Caramel Apple Cookies-Crumbl Copycat! you’ll ever make!

Get ready, my friend, because we are about to embark on a delicious journey to recreate the legendary Crumbl Caramel Apple Cookie right in your very own kitchen. This isn’t just a cookie; it’s an experience – a symphony of sweet, tart, and comforting flavors that will transport you straight to a crisp autumn day. I’m going to walk you through every step, so don’t worry if you’re a beginner. This recipe is totally doable, and I promise, the result is worth every delicious second!

Ingredients You’ll Need

Let’s gather our ingredients. Don’t be intimidated by the list; most of these are pantry staples. I’ve broken it down into sections to make it super easy.

For the Cookie Base:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup finely chopped peeled apple (Granny Smith or Honeycrisp work great!)

For the Caramel Frosting:

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 cup heavy cream
• 1/4 teaspoon salt
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

For the Apple Drizzle:

• 1/2 cup apple butter
• 1 Tablespoon heavy cream

For the Finishing Touch:

• Coarsely chopped walnuts or pecans (optional)
• Caramel bits (optional)

Step-by-Step Instructions: Making the Magic Happen

Okay, friend, let’s get baking! Follow these steps carefully, and you’ll be sinking your teeth into the most amazing Caramel Apple Cookies-Crumbl Copycat! in no time.

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This is super important – it prevents sticking and makes cleanup a breeze!
2. Cream the butter and sugars. In a large bowl (or the bowl of your stand mixer), beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3-4 minutes. This step is crucial; it incorporates air into the dough, resulting in a tender cookie.
3. Add the eggs and vanilla. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure everything is well combined.
4. Combine the dry ingredients. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Whisking ensures even distribution of the baking soda and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients. Beat on low speed until just combined. Be careful not to overmix – overmixing develops the gluten in the flour, leading to tough cookies.
6. Fold in the chopped apple. Gently fold in the chopped apple until evenly distributed throughout the dough. The apple adds moisture and that signature caramel apple flavor.
7. Scoop the dough onto the prepared baking sheets. Use a large cookie scoop (about 3 tablespoons) or roll the dough into balls. Place the cookies about 2 inches apart on the baking sheets. They will spread slightly.
8. Bake for 10-12 minutes. Bake until the edges are golden brown and the centers are set but still slightly soft. Don’t overbake! Slightly underbaked cookies are chewier and more delicious.
9. Let the cookies cool on the baking sheets for a few minutes. Then, transfer them to a wire rack to cool completely. This prevents them from sticking to the baking sheet and allows them to cool evenly.
10. Prepare the Caramel Frosting. While the cookies are cooling, make the caramel frosting. In a medium saucepan, melt the butter and brown sugar over medium heat, stirring constantly until the sugar is dissolved and the mixture is smooth. Bring to a simmer and cook for 1 minute, stirring constantly.
11. Remove from heat and stir in the heavy cream and salt. Be careful – the mixture will bubble up! Stir until smooth. Let it cool slightly for about 5 minutes.
12. Gradually add the powdered sugar. Gradually whisk in the powdered sugar until smooth and creamy. Stir in the vanilla extract. If the frosting is too thick, add a tablespoon of milk or heavy cream at a time until you reach your desired consistency.
13. Frost the cooled cookies. Once the cookies are completely cool, spread a generous layer of caramel frosting over each cookie.
14. Prepare the Apple Drizzle. In a small bowl, combine apple butter and heavy cream. Mix well until smooth.
15. Drizzle with Apple Drizzle. Drizzle the thinned apple butter over each frosted cookie.
16. Garnish (optional). Sprinkle with chopped walnuts or pecans and caramel bits, if desired. These add a lovely crunch and extra caramel flavor!
17. Let the frosting set. Allow the frosting to set for at least 30 minutes before serving. This prevents the frosting from being too sticky.
18. Enjoy! These cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days.

Success Tips for Caramel Apple Cookie Perfection

I want you to succeed, my friend! Here are a few of my golden tips to guarantee the Best Caramel Apple Cookies-Crumbl Copycat! you’ve ever tasted.

• Use room temperature ingredients. This is crucial for proper creaming and ensures that all the ingredients blend together smoothly and evenly. Take your butter and eggs out of the refrigerator at least 30 minutes before you start baking.
• Don’t overmix the dough! Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
• Chill the dough (optional). For even thicker cookies, wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes before scooping. This helps prevent the cookies from spreading too much in the oven.
• Measure your flour correctly. The best way to measure flour is by using a kitchen scale. If you don’t have a scale, spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and result in dry cookies.
• Don’t overbake the cookies! Pull them from the oven when the edges are golden brown and the centers are still slightly soft. They will continue to bake on the baking sheet as they cool. Overbaked cookies will be dry and crumbly.
• Make-Ahead & Freezing Instructions: You can make the cookie dough ahead of time and store it in the refrigerator for up to 2 days. You can also freeze the dough for up to 2 months. Let the dough thaw completely in the refrigerator before baking. The baked cookies can be frozen for up to 2 months. Let them thaw completely before frosting.

Variations and Fun Twists

Want to get a little creative? Here are some fun variations you can try with this recipe:

• Add chocolate chips: Fold in 1 cup of chocolate chips (milk, dark, or white) into the cookie dough for a decadent twist.
• Use different apples: Experiment with different apple varieties, such as Fuji, Gala, or Braeburn, for different flavor profiles.
• Add spices: Add a pinch of nutmeg, cloves, or allspice to the cookie dough for a warmer, spicier flavor.
• Make it gluten-free: Substitute the all-purpose flour with a gluten-free blend. Be sure to add 1/2 teaspoon of xanthan gum to help bind the dough.
• Add caramel swirl: Before baking, swirl a spoonful of caramel sauce into the top of each cookie for an extra caramel boost.

Serving Suggestions & Perfect Pairings

These Caramel Apple Cookies-Crumbl Copycat! are perfect on their own, but they’re even better when paired with a complementary beverage. Here are a few of my favorite serving suggestions:

• Warm milk: A classic pairing! The warm milk complements the sweetness of the cookies and makes for a comforting treat.
• Coffee or tea: These cookies are a perfect accompaniment to your morning or afternoon coffee or tea.
• Apple cider: Embrace the fall flavors with a glass of warm apple cider.
• Vanilla ice cream: For a truly decadent dessert, serve these cookies with a scoop of vanilla ice cream.

And if you are having people over, why not serve up a platter of desserts? Your friends and family might enjoy Caramel Apple Cheesecake Dip, or Caramel Apple Cupcakes. Or for something a little different, try the Caramel Apple Nachos. And don’t forget how easy it is to whip up Cream Cheese Caramel Apple Dip or even the classic Caramel Apple Dip.

If you’re looking for a similar dessert that highlights another fall flavor, you might want to check out these delightful Apple Pie Cookies, a bite sized treat.

Troubleshooting Tips & Common Mistakes

Sometimes, things don’t go exactly as planned in the kitchen. Don’t worry! Here are a few troubleshooting tips to help you overcome common baking mistakes:

• Cookies are too flat: This could be due to using melted butter instead of softened butter, overmixing the dough, or not chilling the dough. Make sure to use softened butter, avoid overmixing, and chill the dough for at least 30 minutes.
• Cookies are too dry: This could be due to overbaking, using too much flour, or not enough butter. Don’t overbake the cookies, measure your flour correctly, and make sure to use the correct amount of butter.
• Frosting is too thick: Add a tablespoon of milk or heavy cream at a time until you reach your desired consistency.
• Frosting is too thin: Add a tablespoon of powdered sugar at a time until you reach your desired consistency.

The Science Behind the Cookie

Ever wondered why certain ingredients work the way they do in baking? Let’s take a peek behind the curtain and explore the science behind these amazing cookies:

• Butter: Butter adds richness, flavor, and tenderness to the cookies. The fat in butter shortens the gluten strands in the flour, resulting in a softer texture.
• Sugar: Sugar adds sweetness, moisture, and helps to tenderize the cookies. It also helps with browning and caramelization.
• Eggs: Eggs provide structure, moisture, and richness to the cookies. They also act as an emulsifier, helping to bind the ingredients together.
• Flour: Flour provides structure to the cookies. The gluten in flour develops when mixed with liquid, creating a network that holds the cookies together.
• Baking Soda: Baking soda is a leavening agent that helps the cookies rise. It reacts with the acidic ingredients in the dough (such as brown sugar) to produce carbon dioxide gas, which creates air pockets and makes the cookies light and fluffy.
• Cinnamon: Cinnamon adds warmth and spice to the cookies. It also enhances the flavor of the apple and caramel.

Understanding the role of each ingredient can help you become a more confident and successful baker. It’s like having a secret weapon in the kitchen!

Storing Your Caramel Apple Cookies

If you manage to resist devouring all of these cookies in one sitting (which is a challenge, I know!), here’s how to store them to keep them fresh and delicious:

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
• Freezer: For longer storage, you can freeze the cookies. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Let them thaw completely at room temperature before enjoying.

Final Thoughts: A Cookie to Remember

There you have it, friend! My recipe for the Best Caramel Apple Cookies-Crumbl Copycat! I truly hope you enjoy making and eating these cookies as much as I do. They are a perfect treat for any occasion, from a cozy night in to a festive gathering with friends and family.

Remember, baking is all about experimentation and having fun. Don’t be afraid to get creative and put your own personal touch on this recipe. And most importantly, don’t stress if things don’t go perfectly the first time. Just keep practicing, and you’ll be baking like a pro in no time!

Happy Baking!