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Easy Crumbl Caramel Apple Cookies

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Imagine a warm, spiced cookie studded with tart apple pieces, topped with a tangy cream cheese frosting and a sweet caramel drizzle. That’s the magic of these Copycat Crumbl Caramel Apple Cookies.

Ingredients

Scale
  • 1/2 cup softened butter
  • 3/4 cup imperial sugar white 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 cups all-purpose flour
  • 3/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp allspice
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 5 oz softened cream cheese
  • 4 tbsp butter, softened
  • 3 tbsp caramel sauce (homemade or purchased)
  • 1 tsp vanilla extract
  • 3/4 cup imperial sugar powdered sugar
  • 1/4 cup flour
  • 1 tbsp imperial sugar white sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 tbsp cold butter, cubed
  • 1 green apple, chopped into cubes

Instructions

  1. Prepare the Cinnamon Streusel: In a small bowl, whisk together the 1/4 cup flour, 1 tablespoon white sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Add the cold, cubed butter. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside. (Pro tip: Keeping the butter cold ensures the streusel stays crumbly and doesn't melt into the dough during baking).
  2. Mix the Wet Cookie Ingredients: In a large mixing bowl, cream together the 1/2 cup softened butter, 3/4 cup white sugar, and 1/4 cup dark brown sugar for 2-3 minutes until light and fluffy. This process, called creaming, incorporates air for a softer cookie. Beat in the egg, concentrated apple juice, and 1 teaspoon vanilla extract until fully combined.
  3. Combine Dry Ingredients and Form Dough: In a separate bowl, whisk together the 2 cups flour, 3/4 teaspoon cinnamon, nutmeg, ginger, allspice, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain. Fold in the chopped green apple cubes by hand to avoid over-mixing.
  4. Portion and Bake the Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into 3-tablespoon portions, roll into balls, and place them 3 inches apart on the sheets. Gently press a small indentation into the center of each ball and sprinkle generously with the prepared cinnamon streusel. Bake for 12-14 minutes, or until the edges are lightly golden and the centers look just set. In my tests, 13 minutes was the sweet spot for a soft, cake-like texture. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  5. Make the Cream Cheese Caramel Frosting: While the cookies cool, prepare the frosting. In a medium bowl, beat the softened cream cheese and 4 tablespoons of softened butter together until completely smooth. Beat in the 3 tablespoons of caramel sauce and 1 teaspoon of vanilla extract. Gradually add the 3/4 cup powdered sugar, beating on low speed until incorporated, then on high until the frosting is light and fluffy.
  6. Frost and Serve: Once the cookies are completely cool, spread or pipe a generous swirl of the cream cheese caramel frosting onto each one. For the final touch, drizzle with a little extra caramel sauce. Serve immediately for the ultimate soft and creamy experience. Unlike frosted cookies that sit, these are best assembled just before eating to maintain the perfect cookie texture.

Find it online: https://www.receipster.com/copycat-crumbl-caramel-apple-cookies/

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