Salted Caramel Apple Cookies

A fall twist on a classic thumbprint cookie, these Salted Caramel Apple Cookies are a sweet and salty flavor explosion. 

When you think of fall foods cookies don’t usually come to mind. Doughnuts, pies, crisps – yes! but not cookies. Today that’s just what I have for you –  these Salted Caramel Apple Cookies are the perfect fall treat! It’s like a caramel apple in a much easier to eat cookie form!

The method for making these cookies is most similar to that of a peanut butter blossom. You will make the dough and let it chill. Then you roll the cookies into balls and then in some course sea salt. Then you bake for 10 minutes, remove from the oven and press with a caramel square into each. Return to the oven for 5-7 more minutes allowing the cookies to finish baking and the caramels to melt. The caramels stick in place even after melting making the cookies look like a classic thumbprint cookie.

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Salted Caramel Apple Cookies

  • Author: Sprinkles & Sea Salt



3 cups white all-purpose flour

1 tsp sea salt

2 tsp baking powder

1.5 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground nutmeg

1/8 tsp ground cloves

2 sticks unsalted butter, room temperature

1 cup white sugar

1 cup brown sugar

1 egg

1 tsp vanilla extract

1/2 cup apple cider

24 caramel squares, unwrapped

2 tbsps course ground sea salt


In a large bowl whisk together flour, sea salt, baking powder, cinnamon, ginger, nutmeg and cloves, set aside

In the bowl of an electric mixer fitted with blade attachment, add butter and sugars

Beat on high until fluffy

Add egg and vanilla extract, beat

Slowly add the dry ingredients alternating with the apple cider until everything is just mixed

Chill cookie dough at least 2 hours and up to 3 days

Preheat oven to 350°F

Put course sea salt on a plate

Roll cookies into balls and then roll gently in the course sea salt, just covering a small section of the cookie*

Place cookies on a baking sheet prepared with a sheet of parchment paper

Put cookies in the oven and bake for 10 minutes

While the cookies are baking unwrap the caramel squares

Remove the cookies from the oven and press 1 caramel square into the center of each cookie

Put the cookies back in the oven, bake for 5-7 more minutes

Allow cookies to cool before eating or store up to 5 days unrefrigerated or freeze up to 3 months


*don’t be too generous with the course sea salt or your cookies will be too salty

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