The Best Caramel Apple Cookies: Crumbl Copycat Recipe

The Best Caramel Apple Cookies, Crumbl Copycat

If you have been waiting all season for Crumbl to bring back their caramel apple cookie, I have some very good news for you.

You can make it right at home, and it comes out just as soft, chewy, and full of fall flavor as the bakery version.

These Crumbl style caramel apple cookies start with a tender cinnamon brown sugar apple cookie base, then get topped with a swirl of caramel cream cheese frosting, diced green apple, and a buttery homemade streusel.

This recipe is a copycat of Crumbl’s caramel apple cookie, which brings together the sweetness of caramel and the bright tartness of green apple. Now, here is the thing I want you to know up front.

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A real caramel apple is a piece of fruit dipped in sugary caramel, so a cookie cannot taste exactly like that. What this recipe does instead is recreate those same flavor components in cookie form, so every bite gives you that familiar caramel apple feeling.

Since you’re here, let me tell you what makes these cookies so special:

• A soft, chewy base spiced with warm fall flavors
• A caramel cream cheese frosting that is sweet but never heavy
• Fresh green apple pieces for a crisp, tart finish
• A quick stovetop streusel for crunch
• A thick drizzle of caramel to tie it all together

The recipe makes 9 large bakery style cookies and takes about 42 minutes from start to finish, with 30 minutes of prep and 12 minutes in the oven. If you love a dessert that tastes like a crisp fall afternoon, this is the one.

And if you want another treat built around fresh Granny Smith apples, my chocolate caramel apple bark is a wonderful next project.

This is the best caramel apple cookie ever!

Everything about this cookie works together. The base is chewy and apple spiced, made with warming fall spices and a splash of concentrated apple juice that brings both apple flavor and a lovely soft texture to every bite.

Then comes the topping, and this is where the magic really happens. Each cookie gets a generous layer of homemade caramel cream cheese frosting, the same kind of silky frosting I use on my caramel pumpkin cookies.

After that comes a spoonful of homemade cinnamon streusel, a handful of chopped green apple for tartness, and a thick drizzle of caramel sauce over the top.

You get creamy, crunchy, tart, and sweet in every single bite. I know you will also love how the green apple keeps the whole cookie from feeling too rich, which is exactly why I keep coming back to this recipe every October.

Why you need to make this recipe!

There are so many reasons to bake these cookies this week. First, it is simply a fun fall recipe. The spices, the apples, and the caramel all feel like sweater weather in dessert form, and your kitchen will smell incredible while they bake.

• It is a great way to use up extra apples from apple picking
• Making them at home saves money compared to buying Crumbl cookies
• You can enjoy them whenever you crave them instead of waiting for Crumbl to bring them back
• They are perfect for fall parties, potlucks, and holidays
• They can be made smaller to serve a crowd

That last point is a big one for me. If you are feeding a group at a fall gathering, you can make smaller cookies instead of the big bakery size, and they disappear fast. I brought a platter of these to a family get together last year and watched the whole thing vanish before dinner was even on the table.

Ingredients for this caramel apple cookie recipe

You will need three sets of ingredients, one for the cookie base, one for the caramel cream cheese frosting, and one for the homemade streusel. Full detailed measurements are in the recipe card below, but here is the complete list so you can shop with confidence.

Before you start mixing, a few notes that make a real difference:

• Butter can be salted or unsalted, whichever you keep on hand.
• Concentrated apple juice adds chewiness and a hint of apple flavor, so please do not skip it.
• Use a room temperature egg so the dough comes together smoothly.
• Vanilla extract flavors both the cookies and the frosting.
• All purpose flour is all you need here.
• Salt balances the sweetness and keeps the spices from taking over.
• The warming spices are cinnamon, nutmeg, ginger, and allspice.
• Baking powder and baking soda are the leavening agents.
• Use full fat cream cheese for the frosting so it sets up nicely.
• Powdered sugar sweetens the frosting and gives it the hold it needs for spreading.
• You can use store bought caramel, but homemade caramel gives better results if you have the time.
• Green apple is used to decorate the cookies and add that tart finish.

For reference, the source nutrition for this recipe comes out to about 511 calories, 71 grams of carbohydrates, 8 grams of protein, and 22 grams of fat per serving, along with 43 grams of sugar and 899 milligrams of sodium.

Why Imperial Sugar?

I reach for Imperial Sugar in this recipe because the sugars are reliable and full of flavor, which matters a lot in a cookie that depends on sweetness and texture.

The dark brown sugar in particular has a strong molasses taste, and that deep flavor adds real depth to the cookies instead of just plain sugar sweetness. It is a small swap that makes a noticeable difference.

How to make Crumbl caramel apple copycats

Making these cookies is a three part process, and each part is simple on its own. You will start the streusel, then mix and bake the cookie dough, then whip up the frosting while the cookies cool. Preheat your oven to 350F and line your baking sheet before you begin. The full detailed instructions are in the recipe card.

The streusel topping

Start with the streusel so it has time to cool. Melt the butter in a medium skillet, then remove the pan from the heat. Add the flour, sugar, cinnamon, and salt and stir until everything is fully moistened and small clumps begin to form.

Return the skillet to the heat and keep stirring frequently until the streusel turns golden brown. This can take a few minutes, so stay with it and keep the heat at medium. Transfer the streusel to a plate and let it cool completely.

Make the cookie base

Cream the butter, granulated sugar, and dark brown sugar together until light and fluffy. Add the egg, the concentrated apple juice, and the vanilla extract, and mix to combine.

Next, gently mix in the flour, cinnamon, ginger, nutmeg, allspice, salt, baking soda, and baking powder. Stop mixing as soon as the flour mixture disappears, because overmixing makes a tougher cookie.

Using a large cookie scoop, about 1/4 cup or 4 tablespoons, scoop out 9 equal sized dough balls and place them on your prepared baking sheet. Bake for 12 minutes at 350F. Let the cookies cool down completely before frosting them, or the frosting will slide right off.

The caramel cream cheese frosting

Cream the cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla, and caramel, then whip until the frosting is light and fluffy.

I like to place the frosting in a piping bag fitted with a large round tip and frost the cookies in a swirling motion, because it gives that signature bakery look. You can also spread it with an offset spatula if you prefer a more rustic finish.

Finish each cookie with cubed green apple, a sprinkle of the homemade streusel, and a drizzle of caramel sauce. Serve right away for the crispest apple topping.

Quick tip: wait to add the chopped green apple until the moment you serve the cookies. It takes one minute and keeps the topping bright and crisp.

How to store Crumbl caramel apple cookies?

Store the cookies in an airtight container in the refrigerator for up to 4 days. If you are serving them later, you can frost the cookies ahead of time, but wait to add the chopped apples until just before serving so they do not brown.

A reader once asked me how to keep the diced apple topping from turning brown, and my favorite trick is to brush the diced apple with a little lemon juice. It is a tiny extra step that keeps everything looking fresh on the platter, and nobody will guess the cookies were made the day before.

How to make catering sized Crumbl caramel apple cookies?

Feeding a crowd? Make 18 smaller cookies instead of 9 large ones. Bake the smaller cookies for 10 minutes instead of 12, then frost and decorate them exactly the same way as the larger cookies.

Smaller cookies are easier to serve at fall parties, holidays, and bake sales, and guests love that they can grab two without feeling guilty about it.

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Caramel apple cookies- Crumbl copycat

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The Best Caramel Apple Cookies, Crumbl Copycat If you have been waiting all season for Crumbl to bring back their caramel apple cookie, I have some very good news for you. You can make it right at home, and it comes out just as soft, chewy, and full of fall flavor as the bakery version.

• Total Time: 42 min
• Yield: 9 cookies 1x

Ingredients

Scale 1x2x3x

Cookie base recipe
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

Cream cheese frosting
5 oz Cream cheese, Softened
4 tablespoon Butter, softened
3 tablespoon Caramel sauce, Homemade or store bought
1 teaspoon vanilla extract
3/4 cup Imperial Sugar powdered sugar
1 green apple, sliced into cubes

Homemade streusel
1/4 cup Flour
1 tbsp Imperial Sugar granulated sugar
1/4 tsp cinnamon
1/4 tsp salt
1 & 1/2 tbsp Butter, cold, cubed

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Instructions

Make the streusel
1-Melt the butter in a medium skillet: Melt the butter in a medium skillet. Remove from the heat, add the flour, sugar, cinnamon, and salt, and mix until fully moistened and forming small clumps. Return to the heat, stirring frequently until the streusel turns golden brown. Transfer to a plate and let cool.

Make the cookie dough
2-Cream the butter, granulated sugar, and brown: Cream the butter, granulated sugar, and brown sugar together until light and fluffy. Add the egg, concentrated apple juice, and vanilla extract, and mix to combine.
3-Gently mix in the flour, cinnamon, ginger,: Gently mix in the flour, cinnamon, ginger, nutmeg, allspice, salt, baking soda, and baking powder until the flour mixture disappears.
4-Using a large cookie scoop (1/4 cup: Using a large cookie scoop (1/4 cup or 4 tbsp), scoop out 9 equal-sized cookie dough balls, place them on the baking sheet, and bake for 12 minutes. Let the cookies cool down.

Make the cream cheese frosting
5-Cream the cream cheese and butter together: Cream the cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla, and caramel, and whip until light and fluffy.
6-Frost the cooled-down cookies with the cream: Frost the cooled-down cookies with the cream cheese frosting, top with cubed green apples, a sprinkle of homemade streusel, and a drizzle of caramel. Enjoy!

Last Step:

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• Prep Time: 30 min
• Cook Time: 12 min
• Method: stovetop

Nutrition

• Calories: 511
• Sugar: 43g
• Sodium: 899mg
• Fat: 22g
• Saturated Fat: 13g
• Carbohydrates: 71g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 68mg