Caramel Apple Crumbl Cookies- Copycat Recipe

Caramel apple cookies, specifically Crumbl copycat recipes, have taken the dessert world by storm, and for good reason! There’s something incredibly comforting and decadent about the combination of warm, spiced apple chunks nestled within a soft, chewy cookie, all drizzled with luscious caramel. These aren’t your average cookies; they’re an experience. Imagine biting into a cookie that’s both tender and slightly crisp on the edges, bursting with the sweet and tart flavors of baked apples and finished with a gooey, buttery caramel swirl. It’s this perfect balance of textures and flavors that makes these Caramel apple cookies so utterly irresistible, reminiscent of the beloved treats you’d find at a popular cookie shop. Get ready to recreate that magic in your own kitchen with this easy-to-follow Crumbl copycat recipe!

Caramel Apple Crumbl Copycat Cookies

Get ready to experience the ultimate fall indulgence right in your own kitchen! These Caramel Apple Crumbl Copycat Cookies are a delicious tribute to the beloved bakery treat, packed with warm apple flavor, sweet caramel notes, and a delightful chewy texture. Forget the long lines and hefty price tag – with this recipe, you can recreate that magic anytime you crave a taste of autumn. These cookies are perfect for bake sales, holiday gatherings, or simply treating yourself after a long day. They have that perfect balance of soft, chewy cookie and bursts of apple, all brought together with a luscious caramel topping that makes them truly irresistible.

Ingredients:

• 1/2 cup butter (softened)
• 3/4 cup Imperial Sugar granulated 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 cup AP flour
• 3/4 tsp cinnamon
• 1/8 tsp nutmeg
• 1/4 tsp ginger
• 1/8 tsp allspice
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 5 oz Cream cheese (softened)
• 1/2 cup finely diced fresh apple (like Honeycrisp or Gala, peeled and cored)
• 1/4 cup chopped pecans or walnuts (optional, for extra crunch)
• For the Caramel Glaze:
• 1/2 cup packed light brown sugar
• 1/4 cup butter
• 2 tbsp heavy cream
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

Preparing the Cookie Dough:

1. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, Imperial Sugar granulated sugar, and Imperial Sugar dark brown sugar. You can use an electric mixer on medium speed or a sturdy whisk and some elbow grease. Beat until the mixture is light and fluffy, which usually takes about 3-5 minutes with an electric mixer. This step is crucial for incorporating air into the dough, which contributes to the cookie’s tender texture. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
2. Incorporate Wet Ingredients: Add the room temperature large egg to the creamed butter and sugar mixture. Beat until well combined. It’s important that your egg is at room temperature because it emulsifies better with the fats in the batter, leading to a smoother, more uniform cookie. Next, stir in the concentrated apple juice and vanilla extract. The concentrated apple juice will provide a more intense apple flavor without adding excess moisture to the dough, which can make cookies spread too much. Mix until everything is just combined.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the AP flour, cinnamon, nutmeg, ginger, allspice, baking soda, baking powder, and salt. Whisking the dry ingredients together ensures that the leavening agents and spices are evenly distributed throughout the flour. This prevents pockets of unmixed ingredients and helps the cookies bake uniformly.
4. Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients in the large mixing bowl. Mix on low speed or stir with a spatula until just combined. Be careful not to overmix the dough at this stage. Overmixing can develop the gluten in the flour too much, resulting in tough cookies. Just mix until you no longer see streaks of dry flour.
5. Add the Cream Cheese and Apple: Now comes the secret ingredient that makes these cookies extra special! Add the softened cream cheese to the dough. Cream cheese adds a wonderful tang and incredible chewiness to cookies. Mix on low speed until the cream cheese is fully incorporated and the dough is smooth. Gently fold in the finely diced fresh apple and optional chopped nuts. The small pieces of apple will provide lovely bursts of tender fruitiness in every bite. Ensure the apple and nuts are evenly distributed throughout the dough.

Chilling and Baking:

Forming the Cookies:

For the best texture and to prevent excessive spreading, it’s essential to chill the cookie dough. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 3 days. Chilling allows the fats to firm up and the flavors to meld, resulting in a thicker, chewier cookie. When you’re ready to bake, preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

Scoop generous portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. I like to use a large cookie scoop (about 3 tablespoons) for that signature thick Crumbl cookie size. You can gently press down on the tops of the dough balls with your palm or the bottom of a glass to slightly flatten them before baking.

Baking the Cookies:

Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. The exact baking time will depend on your oven and the size of your cookies. They will continue to set up as they cool. Let the cookies cool on the baking sheets for about 5-10 minutes before carefully transferring them to a wire rack to cool completely. This brief cooling period on the sheet helps them firm up before you move them.

Making the Caramel Glaze:

Prepare the Glaze:

While the cookies are cooling, let’s whip up that irresistible caramel glaze. In a medium saucepan, combine the packed light brown sugar, butter, and heavy cream. Place the saucepan over medium heat. Stir constantly until the butter is melted and the sugar is dissolved.

Bring the mixture to a gentle boil, and cook for 1-2 minutes, stirring continuously. Be careful not to overcook, as it can become too thick. Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. The vanilla adds a lovely aroma and flavor, while the salt balances the sweetness of the caramel. Let the glaze cool slightly until it’s thick enough to drizzle but still pourable.

Glazing the Cookies:

Once the cookies have cooled completely, it’s time for the grand finale. Drizzle the slightly cooled caramel glaze generously over the top of each cookie. You can use a spoon to create swirls or use a piping bag for a more uniform look. If you’d like, you can sprinkle a few extra chopped pecans or walnuts over the wet glaze for added texture and flavor. Let the glaze set for about 15-20 minutes before serving or storing. Enjoy these delightful Caramel Apple Crumbl Copycat Cookies!

Conclusion:

And there you have it! My take on the irresistible Crumbl copycat caramel apple cookies. These chewy, decadent cookies are an absolute dream, bursting with sweet apple chunks and swirled with rich caramel. They truly capture that perfect blend of warm spice and comforting sweetness that makes them so addictive. I love how the soft cookie base perfectly complements the slightly tart apples and the gooey caramel, creating a flavor explosion in every bite. They’re incredibly satisfying and a wonderful way to enjoy the flavors of fall, or any time you crave something truly special. I highly encourage you to give this recipe a try – I promise you won’t be disappointed!

These caramel apple cookies are fantastic on their own, but they also pair wonderfully with a cold glass of milk or a warm mug of cider. For a truly decadent experience, try serving them slightly warm, perhaps with a scoop of vanilla bean ice cream. You can also get creative with variations! Consider adding a pinch of cinnamon or nutmeg to the dough for an extra layer of spice, or even drizzling a bit more caramel over the cooled cookies before serving.

Frequently Asked Questions:

Can I use fresh apples instead of cooked apples?

While this recipe is designed with softened, cooked apples for optimal texture and flavor distribution, you can experiment with finely diced fresh apples. Keep in mind that fresh apples will release more moisture, which might affect the cookie’s final chewiness. If you opt for fresh, consider dicing them very small and perhaps tossing them in a bit of flour before adding to the dough to absorb some of that extra moisture. You might also need to slightly increase the baking time.

How should I store these caramel apple cookies?

For the best flavor and texture, store your caramel apple cookies in an airtight container at room temperature. They will stay wonderfully chewy for up to 3-4 days. If you need to store them for longer, you can freeze them. Place them in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container. Thaw them at room temperature or gently warm them in the oven for a fresh-baked taste.

Caramel Apple Cookies (Crumbl Copycat)

Indulge in the warm, spiced flavors of autumn with these Crumbl copycat caramel apple cookies. Chewy, soft, and packed with apple and cinnamon, finished with a rich caramel glaze.

Prep Time
20 Minutes

Cook Time
12 Minutes

Total Time
32 Minutes

Servings
12 cookies

Ingredients

• 1/2 cup butter (softened)
• 3/4 cup Imperial Sugar granulated 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 cup AP flour
• 3/4 tsp cinnamon
• 1/8 tsp nutmeg
• 1/4 tsp ginger
• 1/8 tsp allspice
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 5 oz Cream cheese Softened

Instructions

1. Step 1
   In a large bowl, cream together the softened butter, granulated sugar, and dark brown sugar until light and fluffy.
2. Step 2
   Beat in the large egg, concentrated apple juice, and vanilla extract until well combined.
3. Step 3
   In a separate bowl, whisk together the AP flour, cinnamon, nutmeg, ginger, allspice, baking soda, baking powder, and salt.
4. Step 4
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Step 5
   Chill the dough for at least 30 minutes. While the dough chills, prepare the cream cheese frosting and caramel drizzle.
6. Step 6
   Preheat oven to 350°F (175°C). Scoop large portions of dough and place them on a baking sheet lined with parchment paper, leaving space between cookies.
7. Step 7
   Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still soft. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. Step 8
   Once cooled, frost the cookies with the cream cheese frosting and drizzle with caramel.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.