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I love Fall.  I love jeans and hoodies and piles of brown, crunchy leaves and warm apple cider and pumpkin carving…

And caramel.

I really love caramel.

I’ve recently become addicted to anything and everything salted caramel from Starbucks – hot chocolates, mochas, Frappuccinos, cake pops…it’s all amazing. And then, at the grocery store, I saw Kraft’s Caramel Bits.  AKA – I can use little bits of caramel in a recipe without unwrapping a million individual pieces.  Love.

Combine bits of caramel with dried apple chunks, throw them in a cookie, and you have warm, gooey, sweet bites of Fall (like most cookies, they’re fantastic fresh out of the oven!).

Be warned – the caramel bits can stick to the pan a little.  It helped when I let the cookies cool on the pan for a few more minutes than normal so that the cookies didn’t fall apart when the spatula caught on the caramel.  Or just use a Silpat. They were well worth it!


Caramel Apple Cookies

  • Yield: 2 1x


  • 1 cup (2 sticks) butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 (11 oz) package caramel bits
  • 1 cup dried apples, chopped


  1. Cream butter and both sugars.
  2. Beat in eggs and vanilla extract.
  3. In a separate bowl, mix together flour, baking soda, and salt with a fork or whisk.
  4. Add dry mixture to wet butter mixture and stir to combine.
  5. Fold in caramel bits and dried apples.
  6. Drop dough onto an ungreased cookie sheet in tablespoon sized pieces.
  7. Bake for 8-10 minutes at 350 degrees.