Hey there, my friend. If you love candy apples but wish they were easier to eat, these candy apple cookies are for you. They have the sweet, tart apple flavor you love with a soft and chewy cookie base. And let’s be real—biting into a candy apple can be a workout for your jaw, but these cookies? No struggle, just pure enjoyment.
Let me show you how to make them in a few simple steps.
Utensils You Need
These are the utensils and equipment you need to make this recipe.
- Mixing bowls
- Whisk
- Electric mixer (optional but helpful)
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
- Small saucepan
- Spoon or spatula
Important Info
- Servings: 12 cookies
- Estimated Cost to make this recipe: About $8 for all ingredients
- Prep time: 15 minutes
- Cook time: 12 minutes
- Total time: 27 minutes
- Calories per serving: 180 per cookie
- Cook method: Baking
- Season: Best for Fall and Winter
- Courses: Dessert, Snack
- Cuisine: American
- Diets: Vegetarian
How to Make Candy Apple Cookies
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup finely diced apples (use a tart variety like Granny Smith)
- ½ cup caramel bits or chopped caramel candies
- ½ cup crushed hard cinnamon candy (like Red Hots)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| All-purpose flour | Whole wheat flour (for a denser texture) |
| Brown sugar | White sugar + 1 teaspoon molasses |
| Butter | Coconut oil (for a dairy-free version) |
| Egg | ¼ cup unsweetened applesauce (for an egg-free version) |
| Granny Smith apples | Honeycrisp or Pink Lady apples |
| Caramel bits | Butterscotch chips or dulce de leche |
| Crushed cinnamon candy | Cinnamon sugar or a dash of cayenne for heat |
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In another bowl, cream the butter and brown sugar together until smooth and fluffy. You can use an electric mixer or a good old-fashioned whisk.
- Add the egg and vanilla extract to the butter mixture. Mix until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until no flour streaks remain.
- Gently fold in the diced apples, caramel bits, and crushed cinnamon candy.
- Scoop out tablespoon-sized portions of dough and place them on the prepared baking sheet, leaving space between each cookie.
- Bake for 10–12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Helpful Tips
- Chill the dough – If you want thicker cookies, chill the dough for 30 minutes before baking.
- Cut the apples small – The smaller the apple pieces, the better they bake into the cookies.
- Don’t overbake – These cookies continue cooking on the baking sheet after you take them out, so remove them when they look slightly underdone in the middle.
- Store them properly – Keep them in an airtight container to prevent the caramel from getting sticky.
What to Serve with Candy Apple Cookies
These cookies pair well with a glass of warm apple cider or a cup of hot chocolate. If you’re feeling fancy, drizzle some extra caramel on top and serve with vanilla ice cream.
How Do You Serve the Recipe?
You can serve these cookies on a simple plate or stack them in a glass jar for a cute presentation. If making them for a party, a wooden serving board with extra cinnamon candies on the side makes them look extra special.
Where Do You Serve This Recipe the Most?
These cookies are perfect for fall gatherings, Halloween parties, and Christmas cookie swaps. They also make a great homemade gift—just wrap them up in a tin or a clear bag with a ribbon.
Storage
Short-term Storage (Room Temperature)
- Place the cookies in an airtight container.
- Store at room temperature for up to 4 days.
- If they start getting sticky, add a piece of bread to the container to absorb excess moisture.
Refrigeration
- Store in an airtight container in the fridge for up to 7 days.
- Let them come to room temperature before serving, or warm them in the microwave for a few seconds.
Freezing
- Place the cookies in a single layer in a freezer-safe bag or container.
- If stacking, separate layers with parchment paper.
- Freeze for up to 3 months.
- Thaw at room temperature before eating.
Frequently Asked Questions
Can I use a different type of apple?
Yes, but stick to firm, tart apples like Honeycrisp, Pink Lady, or Fuji for the best texture and flavor.
Do I have to use cinnamon candy?
No, but it adds that classic candy apple spice. You can use a little cinnamon powder or cayenne for a hint of heat instead.
Can I make these cookies ahead of time?
Yes, you can make the dough and refrigerate it for up to 24 hours before baking. You can also freeze the dough for up to 3 months.
Why did my cookies spread too much?
This happens if the butter is too warm. Try chilling the dough for 30 minutes before baking to keep them from spreading too much.
Can kids help make this recipe?
Yes, kids can help mix the dough, scoop the cookies, and crush the cinnamon candies. Just keep an eye on them when handling the caramel bits.
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