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Delicious homemade caramel apple cookies, a Crumbl copycat recipe, are displayed in a tempting featured image for the baking tutorial.
Lady Maria

Caramel Apple Cookie Perfection (Crumbl Copycat)

Indulge in the delightful flavors of fall with these Caramel Apple Cookies, a Crumbl copycat recipe that perfectly balances sweet and tart notes. These cookies feature a soft, cinnamon-spiced base, a creamy caramel frosting, and a luscious apple butter drizzle for an unforgettable treat.
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 1/2 cup packed light brown sugar
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup apple butter
  • 1 Tablespoon heavy cream
  • Coarsely chopped walnuts or pecans optional
  • Caramel bits optional

Equipment

  • Baking sheets
  • parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Stand mixer or electric mixer
  • whisk
  • measuring cups and spoons
  • Cookie scoop or tablespoon
  • wire rack
  • Saucepan
  • small bowl

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes).
  3. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Do not overmix.
  6. Gently fold in the chopped apple until evenly distributed throughout the dough.
  7. Scoop the dough onto the prepared baking sheets using a large cookie scoop (about 3 tablespoons), placing the cookies about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft.
  9. Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
  10. While the cookies are cooling, prepare 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 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. Once the cookies are completely cool, spread a generous layer of caramel frosting over each cookie.
  14. In a small bowl, combine apple butter and heavy cream. Mix well until smooth.
  15. Drizzle the thinned apple butter over each frosted cookie.
  16. Sprinkle with chopped walnuts or pecans and caramel bits, if desired.
  17. Let the frosting set for at least 30 minutes before serving.
  18. Enjoy!

Notes

For best results, use room temperature ingredients. To prevent cookies from spreading too thin, chill the dough for at least 30 minutes before baking. Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. For a richer flavor, consider browning the butter for the caramel frosting.