Copycat Crumbl Caramel Apple Cookie
This Copycat Crumbl Caramel Apple Cookie is a delicious and indulgent treat inspired by Crumbl's popular fall flavor. With a soft, chewy texture and a perfect balance of tart apples, warm cinnamon, and rich caramel, this homemade cookie is sure to become your new autumn favorite. Drizzle with extra caramel and top with nuts for a truly decadent experience.Nutrition Facts (Per Cookie)Calories: 300Total Fat: 15g, Saturated Fat: 9g, Trans Fat: 0g, Cholesterol: 35mg, Sodium: 125mg, Total Carbohydrates: 40g, Dietary Fiber: 1g, Sugars: 28g, Protein: 2g, Vitamin A: 8%, Vitamin C: 2%, Calcium: 2%, Iron: 4%Estimated based on one serving (assuming 12 servings per batch)
Equipment
- Mixing Bowls (2 medium-sized)
- Electric mixer – Handheld or stand mixer
- Measuring cups – For dry and wet ingredients
- Measuring spoons – For accurate measurements of cinnamon, salt, etc.
- Baking sheet – 1 large, lined with parchment paper
- Cookie scoop – or tablespoon for portioning dough
- Saucepan – For making homemade caramel sauce
- Cooling rack – Optional, but helpful for cooling the cookies
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 Granny Smith apple peeled and diced
For the Caramel Sauce:
- ½ cup heavy cream
- ½ cup unsalted butter
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
For Topping (Optional):
- ½ cup chopped walnuts or pecans optional
- 1 small apple thinly sliced or apple chips (optional)
Instructions
Step 1: Prepare the Caramel Sauce
- In a medium saucepan, combine heavy cream, unsalted butter, and brown sugar.
- Cook over medium heat, stirring constantly until the butter is melted and the sugar dissolves. Bring to a simmer.
- Stir for 3-5 minutes until the sauce thickens slightly.
- Remove from heat and stir in vanilla extract and a pinch of salt.
- Set aside to cool while you prepare the cookie dough.
Step 2: Make the Cookie Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the diced apples, being careful not to overmix.
Step 3: Shape and Bake the Cookies
- Use a cookie scoop or tablespoon to portion dough into large balls (about 2 tablespoons each).
- Place dough balls on the baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden and the centers are still soft.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a cooling rack.
Step 4: Drizzle and Garnish
- Once the cookies have cooled slightly, drizzle them generously with the homemade caramel sauce.
- Optionally, sprinkle with chopped walnuts or pecans and top with thin apple slices or apple chips for extra flavor and texture.
Notes
- Caramel Sauce Tip: If you’re short on time, store-bought caramel sauce can be used in place of the homemade version, though the flavor will be less rich.
- Apple Variety: Granny Smith apples are recommended for their tartness, which balances the sweetness of the caramel, but you can use any apple variety you prefer.
- Dough Consistency: The dough will be thick and slightly sticky. If it’s too sticky to handle, refrigerate it for 30 minutes to make it easier to scoop and shape.
- Make Ahead: You can freeze the cookie dough before baking. Shape the dough into balls and freeze them on a baking sheet, then transfer them to a ziplock bag. Bake from frozen, adding a few extra minutes to the baking time.