Caramel Apple Cookies

Caramel Apple Cookies

Poppy127 1

"Light cookie with a apple caramel topping. Looks great for Halloween."

Ingredients 1 h {{adjustedServings}} servings 163 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat confectioners' sugar, butter, and 1 tablespoon apple juice concentrate together in a bowl using an electric mixer until light and fluffy; stir in flour and salt until dough is just combined. Roll dough into 3/4-inch balls and arrange on ungreased baking sheets.
  3. Bake in the preheated oven until edges are light golden brown, 12 to 17 minutes. Immediately insert toothpicks in the center of each cookie. Place cookies on a wire rack to cool completely.
  4. Combine caramels, 2 tablespoons apple juice concentrate, and water in a saucepan over low heat; cook and stir until mixture is smooth, 5 to 10 minutes. Spoon caramel sauce over each cookie, letting excess caramel sauce drip off.
  5. Pour walnuts onto a plate. Press the bottom of each caramel-coated cookie into the walnuts and transfer to a sheet of waxed paper to set.
Tips & Tricks
Apple Hand Pies

See how to make perfect apple turnovers.

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  • Cook's Note:
  • If caramel mixture becomes too thick, stir in more water 1/4 teaspoon at a time.
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Reviews 2

  1. 2 Ratings

Holiday Baker

This cookie presents very well. However, I wish I would have add some type of natural apple extract, of some sort, to the cookie base. It is a very butter tasting cookie. The apple concentrate is more or less to hold the dough together. I rolled them into balls as suggested, but as they bake they flatten out. I used a cookie scoop and got 19 cookies, that I could actually bake all at once. I used 30 Lancaster caramels. When they were half way cooked down the liquid seemed like too much and I removed about 2 tbslp of the liquid and it was the right consistency. They may be a smaller caramel than what was called for in the recipe. I would very finely chop the walnuts, they are the only ones that easily stuck. I baked them on parchment and when they were almost cooled I just left them on the sheet and drizzled over the caramel. it is a rather messy process and the last 5 or 6 started to have the toothpicks slide right out. I would actually try this again, but add a natural apple extract or apple pie spice. I think a snowball type cookie base would be my choice too. Appearance wise, though, these are cute. I would like to see how others fare with this recipe and the changes they make to improve the flavor or texture.


Needs some tweaks-but cute cookies!! I froze mine for 10 minutes, but they still spread a little. Might try baking them in my donut hole pan. WAY too much liquid in the caramel. 14oz pack of caramels w/ 1 1/2 tbsp of liquid is plenty. Also reduced apple juice by half instead of using frozen concentrate.