Easy Crumbl Caramel Apple Cookies

Finding the perfect cookie that captures all the cozy flavors of fall can feel impossible, especially when you’re craving something that tastes just like those trendy bakery treats but don’t want to wait in long lines or spend a fortune. Trust me, I’ve been there – scrolling through social media, drooling over those perfectly soft cookies loaded with caramel and apple goodness.

Thankfully, these Crumbl-style caramel apple cookies solve that problem completely. They’re incredibly soft and chewy, packed with real apple flavor and gooey caramel, and you can make them right in your own kitchen with ingredients you probably already have.

What Kind of Apples Should I Use?

For these caramel apple cookies, you’ll want to pick an apple that holds its shape well when baked and won’t turn to mush. Granny Smith apples are my go-to choice because they’re tart enough to balance the sweet caramel and stay firm during baking. Honeycrisp and Braeburn apples also work great if you prefer something a bit sweeter. When you’re cubing your apple, aim for small, uniform pieces about the size of a pea – this helps them distribute evenly throughout the cookies and ensures they bake at the same rate as the cookie dough.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Concentrated apple juice: If you can’t find concentrated apple juice, you can use regular apple juice reduced by half in a small saucepan, or substitute with 2 tablespoons of applesauce for a similar apple flavor.
• Spice blend: Don’t have all the individual spices? You can replace the cinnamon, nutmeg, ginger, and allspice with 1 teaspoon of apple pie spice or pumpkin pie spice.
• Imperial Sugar: Any brand of granulated, brown, or powdered sugar will work just fine – the Imperial Sugar brand isn’t essential for the recipe’s success.
• Caramel sauce: Store-bought caramel sauce works great, but if you’re out, you can make a quick version by melting caramel candies with a splash of milk, or use dulce de leche as a substitute.
• Green apple: Granny Smith apples are ideal for their tartness, but Honeycrisp or Braeburn apples work too. Just make sure to use a firm apple that won’t get too mushy when baked.
• Cream cheese: Make sure your cream cheese is fully softened for the frosting – you can’t really substitute this ingredient as it’s what gives the frosting its signature tangy flavor and creamy texture.

Watch Out for These Mistakes While Baking

The biggest mistake with these caramel apple cookies is overmixing the dough once you add the flour, which can lead to tough, dense cookies instead of the soft, chewy texture you’re after – mix just until the ingredients come together.

Another common error is skipping the step of letting your butter and cream cheese come to room temperature, as cold ingredients won’t cream properly and can result in lumpy frosting and uneven cookie texture.

To prevent your apple pieces from making the cookies soggy, pat them dry with paper towels after dicing and toss them lightly in flour before folding into the dough.

Watch your baking time carefully since these cookies continue cooking on the hot pan after you remove them from the oven – they should look slightly underbaked in the center when you pull them out, as they’ll finish cooking and stay perfectly soft.

What to Serve With Caramel Apple Cookies?

These caramel apple cookies are perfect on their own, but they’re even better with a tall glass of cold milk or a warm cup of coffee for dipping. I love serving them alongside vanilla ice cream for an extra indulgent dessert, especially when the cookies are still slightly warm from the oven. They also make a great addition to fall gatherings – try arranging them on a platter with other seasonal treats like pumpkin bread or apple cider donuts. For a cozy evening treat, pair them with hot apple cider or chai tea to really play up those warm spice flavors.

Storage Instructions

Store: These caramel apple cookies stay soft and chewy when kept in an airtight container at room temperature for up to 5 days. I like to place a piece of bread in the container to help keep them extra moist. Just make sure they’re completely cooled before storing so the frosting doesn’t get messy.

Refrigerate: Since these cookies have cream cheese frosting, you can also store them in the fridge for up to a week. The frosting will firm up a bit, but they taste amazing cold too! Let them sit out for about 10 minutes before serving if you prefer them at room temperature.

Freeze: You can freeze the unfrosted cookies for up to 3 months in a freezer-safe container with parchment paper between layers. I usually make the frosting fresh when I’m ready to serve them. The apple pieces might get a little softer after freezing, but they still taste great!

Preparation Time	20-30 minutes
Cooking Time	12-15 minutes
Total Time	32-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 15-20 g
• Fat: 120-140 g
• Carbohydrates: 300-350 g

Ingredients

For the apple cookies:

• 1/8 tsp allspice
• 2 tbsp apple juice concentrate
• 3/4 tsp ground cinnamon
• 3/4 tsp baking soda
• 1/4 tsp salt
• 2 cups all-purpose flour
• 1 large egg (at room temperature)
• 3/4 cup white sugar
• 1/4 cup dark brown sugar
• 1/4 tsp baking powder
• 1/2 cup butter (softened to room temperature)
• 1 tsp vanilla extract (I use Nielsen-Massey brand)
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg

For the frosting:

• 1 tsp vanilla extract
• 4 tbsp butter (softened)
• 3 tbsp caramel sauce (homemade or store-bought, like Smucker’s)
• 5 oz cream cheese (softened to room temperature)
• 3/4 cup powdered sugar (sifted to prevent lumps)

For the streusel and garnish:

• 1/4 cup flour
• 1 1/2 tbsp cold butter (cut into 1/2-inch cubes)
• 1/4 tsp salt
• 1 tbsp white sugar
• 1 green apple (chopped into 1/4-inch cubes)
• 1/4 tsp cinnamon

Step 1: Prepare for Baking and Make the Streusel Topping

• 1 1/2 tbsp cold butter, cubed
• 1/4 cup flour
• 1 tbsp Imperial Sugar white sugar
• 1/4 tsp cinnamon
• 1/4 tsp salt

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Meanwhile, in a medium skillet, melt the cold butter over medium heat.

Remove from the heat and add in the flour, sugar, cinnamon, and salt, mixing until everything is fully moistened and small clumps form.

Return the skillet to medium heat and stir frequently until the streusel smells toasty and turns a golden brown color.

Transfer the cooked streusel to a plate and let it cool completely before using.

Step 2: Make the Cookie Dough

• 1/2 cup softened butter
• 3/4 cup Imperial Sugar white 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 cups all-purpose flour
• 3/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp allspice
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt

In a large mixing bowl, cream together the softened butter, white sugar, and dark brown sugar using a mixer on medium speed until the mixture is light and fluffy.

Beat in the egg, concentrated apple juice, and vanilla extract, mixing just until combined.

In a separate bowl, whisk together the flour, ground cinnamon, ginger, nutmeg, allspice, salt, baking soda, and baking powder.

Gradually mix the dry ingredients into the wet mixture, stirring just until the flour mixture disappears.

Don’t overmix to keep the cookies tender.

Step 3: Shape and Bake the Cookies

• cookie dough from Step 2

Using a large cookie scoop (about 1/4 cup or 4 tablespoons), portion out 9 equally sized dough balls.

Place them spaced out on the prepared baking sheet.

Bake the cookies in the preheated oven for 12 minutes, until they are lightly golden and set around the edges.

Allow the cookies to cool completely on the baking sheet before handling.

I like to let the cookies rest until fully cooled—this prevents the frosting from melting later and keeps the cookies chewy.

Step 4: Prepare the Caramel Cream Cheese Frosting

• 5 oz softened cream cheese
• 4 tbsp butter, softened
• 3/4 cup Imperial Sugar powdered sugar
• 3 tbsp caramel sauce (homemade or purchased)
• 1 tsp vanilla extract

In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.

Add the powdered sugar and caramel sauce, then vanilla extract, and whip until the frosting is fluffy and light.

Make sure to scrape down the bowl to incorporate all ingredients evenly.

Step 5: Assemble and Decorate the Cookies

• frosted cookies (from Step 4)
• 1 green apple, chopped into cubes
• streusel from Step 1
• caramel sauce (optional extra drizzle)

Once the cookies are fully cooled, use a spatula or piping bag to frost each cookie with a generous layer of the caramel cream cheese frosting (from Step 4).

Top each frosted cookie with cubed green apple, a sprinkle of cooled streusel (from Step 1), and an extra drizzle of caramel sauce if desired.

Enjoy immediately for the perfect combination of flavors and textures!

For a more indulgent treat, I like to chill the frosted cookies for 10 minutes before adding the apple and streusel—the frosting sets up beautifully and holds the toppings in place.