Craving the cozy vibes of apple pie without the hassle? Caramel Apple Cookie sandwiches are your answer! These soft cinnamon cookies, stuffed with spiced apple filling and drizzled with caramel, are the ultimate Cozy Fall Dessert. Ready in about an hour, they’re perfect for autumn gatherings or lunchbox treats. My family devours these, and I bet yours will too! Let’s bake some Caramel Apple Cookie sandwiches for a taste of fall!
Ingredients for Caramel Apple Cookie
Here’s what you’ll need for Caramel Apple Cookie sandwiches (makes 12 sandwiches, serves 6–8):
Salted Caramel Sauce:
- 1 cup (200g) granulated sugar
- 6 tbsp (85g) unsalted butter, cubed
- ½ cup (120ml) heavy cream
- ½ tsp (3g) salt
Apple Filling:
- 2 medium apples (300g), peeled and diced (Granny Smith and Honeycrisp recommended)
- 1 ½ tsp (7ml) lemon juice
- 1 ½ tsp (3g) ground cinnamon
- ¼ tsp (0.5g) ground nutmeg
- 2 tbsp (28g) unsalted butter
- ⅓ cup (67g) packed brown sugar
- 3 tbsp (45ml) water
- 2 tbsp (16g) cornstarch
- 4 tbsp (60ml) cold water
Oat Crumble:
- ½ cup (60g) all-purpose flour
- ½ cup (100g) packed brown sugar
- ½ tsp (1g) ground cinnamon
- ¼ tsp (1g) baking powder
- ¼ cup (56g) cold unsalted butter, cubed
- ½ cup (45g) old-fashioned oats
Cinnamon Cookie Dough:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs (100g), room temperature
- 1 tsp (5ml) vanilla extract
- 2 ½ cups (300g) all-purpose flour
- 1 tbsp (6g) ground cinnamon
- 1 tsp (5g) baking soda
- 1 tsp (4g) baking powder
- ½ tsp (3g) salt
Cinnamon Sugar Coating:
- ½ cup (100g) granulated sugar
- 1 tbsp (6g) ground cinnamon
Frosting:
- 4 oz (113g) cream cheese, softened
- ¼ cup (56g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 2 tbsp (30ml) salted caramel sauce (from above)
- ½ tsp (2.5ml) vanilla extract
Equipment
- Medium saucepan
- Baking sheets
- Parchment paper or silpat mats
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl
- Whisk or stand mixer
- Piping bag with star tip
- Cookie scoop or tablespoon
Ingredient Tips
- Apples: Granny Smith and Honeycrisp balance tart and sweet for Caramel Apple Cookie; sub with Braeburn or Gala.
- Caramel Sauce: Homemade is best, but store-bought works in a pinch.
- Oats: Old-fashioned oats add texture; quick oats work but are less crunchy.
- Flour: All-purpose is ideal; use a 1:1 gluten-free blend for dietary needs.
- Butter: Softened for cookies, cold for crumble; sub with vegan butter for dairy-free.
Directions for Caramel Apple Cookie
Let’s create these cozy Caramel Apple Cookie sandwiches!
Make Salted Caramel Sauce
- In a medium saucepan over medium heat, I melt 1 cup sugar, stirring until golden.
- I add 6 tbsp butter, stirring until melted, then slowly pour in ½ cup heavy cream and ½ tsp salt.
- I cook for 1 minute, then cool completely.
Cook Apple Filling
- I toss 2 diced apples with 1 ½ tsp lemon juice, 1 ½ tsp cinnamon, and ¼ tsp nutmeg.
- In a saucepan, I melt 2 tbsp butter, add the apples, ⅓ cup brown sugar, and 3 tbsp water, cooking for 3–5 minutes until soft.
- I mix 2 tbsp cornstarch with 4 tbsp cold water, stir into the apples, and cook until thick.
- I cool the filling completely.
Prepare Oat Crumble
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment. In a bowl, I mix ½ cup flour, ½ cup brown sugar, ½ tsp cinnamon, and ¼ tsp baking powder.
- I cut in ¼ cup cold butter until pea-sized lumps form, then stir in ½ cup oats.
- I chill for 15 minutes, spread on the sheet, and bake for 15–18 minutes until golden.
- I cool and break into pieces.
Bake Cinnamon Cookies
- I line baking sheets with parchment. In a large bowl, I cream 1 cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar until fluffy. I add 2 eggs and 1 tsp vanilla, mixing well.
- In another bowl, I whisk 2 ½ cups flour, 1 tbsp cinnamon, 1 tsp baking soda, 1 tsp baking powder, and ½ tsp salt.
- I combine with wet ingredients, mixing until just combined. I mix ½ cup sugar and 1 tbsp cinnamon, roll 2-tbsp dough balls in it, and bake at 350°F for 8–10 minutes.
- I cool on the sheet for 5 minutes, then transfer to a rack.
Make Frosting
- I beat 4 oz cream cheese, ¼ cup butter, 2 cups powdered sugar, 2 tbsp caramel sauce, and ½ tsp vanilla until thick and pipeable.
Assemble Sandwiches
- I pair cookies by size, pipe a ring of frosting around one cookie’s edge, spoon apple filling in the center, sprinkle with crumble, and drizzle with caramel sauce. I top with another cookie to form a sandwich.
Serve
- I serve Caramel Apple Cookie sandwiches fresh for the best texture, drizzling extra caramel on top for indulgence.
Nutrition
- Prep Time: 30–45 minutes
- Cook Time: 30–40 minutes
- Total Time: 60–85 minutes
- Servings: 6–8 (1–2 sandwiches per serving)
- Calories: ~450–500 kcal per serving (1 sandwich)
- Macros per Serving: 65g carbs, 4g protein, 22g fat, 2g fiber
- Nutrition Highlights: Good source of vitamin C (10% daily value from apples), indulgent yet balanced with fruit.
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Caramel Apple Cookie
Try these twists for a fun Cozy Fall Dessert:
- Nutty Crunch: Add ¼ cup chopped pecans to the crumble for texture in Caramel Apple Cookie, inspired by Layla Cooks’ Pumpkin Muffins with Streusel Topping.
- Spice Swap: Use 1 tbsp pumpkin pie spice in the cookies instead of cinnamon, per Layla Cooks’ Pumpkin Cinnamon Rolls.
- Dairy-Free: Swap butter and cream cheese with vegan alternatives, per Layla Cooks’ The Best Peach Sorbet.
- Gluten-Free: Use a 1:1 gluten-free flour blend, per Layla Cooks’ Pumpkin Cream Cheese Muffins.
- Maple Twist: Replace brown sugar with maple sugar in the cookies for a fall flavor boost.
Serving Ideas:
- Pair with Layla Cooks’ Vanilla Raspberry Iced Latte for a cozy sip.
- Serve with Layla Cooks’ Easy Peanut Butter Cookies for a sweet spread.
- Enjoy with Layla Cooks’ Cucumber Blueberry Feta Salad for a balanced treat.
Storage
I store Caramel Apple Cookie sandwiches in an airtight container in the fridge for up to 4 days, layered with parchment to prevent sticking. For make-ahead, I store baked cookies at room temperature for 3 days and apple filling in the fridge for 1 week; assemble fresh. To freeze, I freeze baked cookies (without filling) in a freezer-safe bag for up to 3 months; thaw at room temperature and add fresh filling. Pro tip: Refrigerate assembled sandwiches to keep the frosting firm!
Serving Tips
- Presentation: Stack on a rustic platter with a caramel drizzle for charm.
- Pairings: Serve with hot cider, coffee, or Layla Cooks’ Coconut Cooler for a fall twist.
- Toppings: Sprinkle extra crumble or a pinch of sea salt for flair.
- Portion Size: 1–2 sandwiches per serving; halve for smaller snacks.
- Occasions: Perfect for fall parties, potlucks, or cozy Cozy Fall Dessert moments with Caramel Apple Cookie.
FAQs About Caramel Apple Cookie
Here are answers to common questions about making Caramel Apple Cookie sandwiches:
Can I use different apples?
Yes, Braeburn or Gala work well; avoid soft apples like Red Delicious to prevent mushiness.
What if I don’t have time for homemade caramel?
Use store-bought caramel sauce for a quick alternative, though homemade adds richer flavor.
How do I prevent soggy cookies?
Drain the apple filling well and cool it completely before assembling.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend for a delicious gluten-free version.
Will kids like this Cozy Fall Dessert?
My 8-year-old loves the sweet apple-caramel combo! Add sprinkles for extra fun.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Caramel Apple Cookie sandwiches are the ultimate Cozy Fall Dessert, blending cinnamon cookies, spiced apples, and gooey caramel for autumn bliss. They’re easy, impressive, and perfect for any fall occasion. Try Caramel Apple Cookie sandwiches and share your favorite twists in the comments—I’m always up for new ideas!
Caramel Apple Cookie
Ingredients
For the Salted Caramel Sauce:
- 1 cup 200g granulated sugar
- 6 tbsp 85g unsalted butter, cubed
- ½ cup 120ml heavy cream
- ½ tsp 3g salt
For the Apple Filling:
- 2 medium apples 300g, peeled and diced (Granny Smith and Honeycrisp recommended)
- 1 ½ tsp 7ml lemon juice
- 1 ½ tsp 3g ground cinnamon
- ¼ tsp 0.5g ground nutmeg
- 2 tbsp 28g unsalted butter
- ⅓ cup 67g packed brown sugar
- 3 tbsp 45ml water
- 2 tbsp 16g cornstarch
- 4 tbsp 60ml cold water
For the Oat Crumble:
- ½ cup 60g all-purpose flour
- ½ cup 100g packed brown sugar
- ½ tsp 1g ground cinnamon
- ¼ tsp 1g baking powder
- ¼ cup 56g cold unsalted butter, cubed
- ½ cup 45g old-fashioned oats
For the Cinnamon Cookie Dough:
- 1 cup 226g unsalted butter, softened
- 1 cup 200g packed light brown sugar
- ½ cup 100g granulated sugar
- 2 large eggs 100g, room temperature
- 1 tsp 5ml vanilla extract
- 2 ½ cups 300g all-purpose flour
- 1 tbsp 6g ground cinnamon
- 1 tsp 5g baking soda
- 1 tsp 4g baking powder
- ½ tsp 3g salt
For the Cinnamon Sugar Coating:
- ½ cup 100g granulated sugar
- 1 tbsp 6g ground cinnamon
For the Frosting:
- 4 oz 113g cream cheese, softened
- ¼ cup 56g unsalted butter, softened
- 2 cups 240g powdered sugar
- 2 tbsp 30ml salted caramel sauce (from above)
- ½ tsp 2.5ml vanilla extract
Instructions
Make Salted Caramel Sauce
- In a medium saucepan over medium heat, I melt 1 cup sugar, stirring until golden. I add 6 tbsp butter, stirring until melted, then slowly pour in ½ cup heavy cream and ½ tsp salt. I cook for 1 minute, then cool completely.
Cook Apple Filling
- I toss 2 diced apples with 1 ½ tsp lemon juice, 1 ½ tsp cinnamon, and ¼ tsp nutmeg. In a saucepan, I melt 2 tbsp butter, add the apples, ⅓ cup brown sugar, and 3 tbsp water, cooking for 3–5 minutes until soft. I mix 2 tbsp cornstarch with 4 tbsp cold water, stir into the apples, and cook until thick. I cool the filling completely.
Prepare Oat Crumble
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment. In a bowl, I mix ½ cup flour, ½ cup brown sugar, ½ tsp cinnamon, and ¼ tsp baking powder. I cut in ¼ cup cold butter until pea-sized lumps form, then stir in ½ cup oats. I chill for 15 minutes, spread on the sheet, and bake for 15–18 minutes until golden. I cool and break into pieces.
Bake Cinnamon Cookies
- I line baking sheets with parchment. In a large bowl, I cream 1 cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar until fluffy. I add 2 eggs and 1 tsp vanilla, mixing well. In another bowl, I whisk 2 ½ cups flour, 1 tbsp cinnamon, 1 tsp baking soda, 1 tsp baking powder, and ½ tsp salt. I combine with wet ingredients, mixing until just combined. I mix ½ cup sugar and 1 tbsp cinnamon, roll 2-tbsp dough balls in it, and bake at 350°F for 8–10 minutes. I cool on the sheet for 5 minutes, then transfer to a rack.
Make Frosting
- I beat 4 oz cream cheese, ¼ cup butter, 2 cups powdered sugar, 2 tbsp caramel sauce, and ½ tsp vanilla until thick and pipeable.
Assemble Sandwiches
- I pair cookies by size, pipe a ring of frosting around one cookie’s edge, spoon apple filling in the center, sprinkle with crumble, and drizzle with caramel sauce. I top with another cookie to form a sandwich.
Serve
- I serve Caramel Apple Cookie sandwiches fresh for the best texture, drizzling extra caramel on top for indulgence.
Notes
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