Caramel Apple Cookies with Peanuts bring the flavors of a caramel apple on a stick into a soft homemade cookie. Fresh Granny Smith apple and chopped dry-roasted peanuts are mixed into the dough, then each cookie is topped with caramel buttercream frosting and an extra sprinkle of peanuts. They are a fun addition to my collection of Fall Cookies.
Fall is my favorite time of year. I love the cooler weather, the changing colors of the leaves, and finally being able to curl up under a blanket again. My husband just laughs and walks away. If you enjoy baking with apples, try my Apple Cider Cookies with a spiced cider glaze or my Applesauce and Walnut Cookies with cinnamon and a sweet applesauce icing.
A Quick Look: Caramel Apple Cookies with Peanuts
Recipe Name: Caramel Apple Cookies with Peanuts
Ready In: About 1 hour 7 minutes, including 30 minutes of chilling
Yield: 24 cookies
Texture: Soft cookies with tender apple pieces, creamy caramel frosting, and crunchy peanuts
Flavor Profile: Tart apple, sweet caramel, roasted peanuts, and a hint of cinnamon
Difficulty: Easy
Why You'll Love These Cookies
🍏 Fresh apple in every bite: Small pieces of tart Granny Smith apple spread throughout the soft cookie dough.
🍮 Caramel apple flavor: Creamy caramel buttercream turns these cookies into a fun twist on a caramel apple.
🥜 A sweet and salty crunch: Dry-roasted peanuts are mixed into the cookies and sprinkled over the frosting.
Ingredients
Cookies
- Granny Smith apple: Its firm texture holds up well during baking, while its tart flavor balances the sweet cookie and caramel frosting. Dice the apple into small pieces so it spreads evenly throughout the dough.
- Dry-roasted peanuts: These add roasted peanut flavor and crunch that give the cookies their caramel-apple-on-a-stick character. Look for peanuts that are already chopped. If you cannot find them prepared that way, chop whole dry-roasted peanuts before adding them to the dough and topping.
See the recipe card for full information on ingredients and quantities.
Caramel Buttercream Frosting
- Butter: Bring the butter to room temperature so it blends smoothly with the caramel dip and powdered sugar.
- Caramel dip: Use a thick prepared caramel dip rather than a thin caramel sauce. The thicker consistency helps the buttercream hold its shape on the cookies.
See the recipe card for full information on ingredients and quantities.
How to Make Caramel Apple Cookies with Peanuts
Prep
Step 1: Weigh or measure the white sugar and light brown sugar into a bowl, then set it aside.
Step 2: In a separate bowl, weigh or measure the flour, baking powder, kosher salt, and cinnamon. Whisk the ingredients together until well blended, then set the bowl aside.
Dicing the Apple
Step 3: Cut the apple into 8 sections, remove the core, and cut away the peel. Dice each section into small pieces so the apple spreads evenly throughout the cookie dough.
Step 4: Squeeze a small amount of juice from half a lemon over the diced apple. Gently toss the pieces so they are lightly coated. This helps prevent browning, but avoid adding too much or the lemon flavor may come through in the cookies.
Mix the Dough
Step 5: Bring the unsalted butter to room temperature. I take mine out of the refrigerator about 1 hour before baking when my kitchen is around 72°F.
Step 6: Cut the softened butter into cubes and add them to the mixer bowl.
Step 7: Cream the butter on medium speed for 1 to 2 minutes, depending on how soft it is.
Step 8: Add both sugars to the creamed butter and mix on medium speed for 3 minutes. Stop and scrape down the sides of the bowl, then mix for another 30 seconds.
Step 9: Add the egg and apple juice. Mix until the egg is fully incorporated, scraping down the bowl if needed.
Step 10: With the mixer on low speed, add the flour mixture about one-third at a time. Mix just until the flour is incorporated, taking care not to overmix.
Step 11: Scrape down the sides of the bowl, then add the diced apple and chopped peanuts. Mix on low just until they are distributed throughout the dough. Finish mixing with a spatula if needed.
Chill
Step 12: Cover the mixer bowl and chill the cookie dough for 30 minutes.
Scoop and Bake
Step 13: Preheat the oven to 350°F (175°C or 180°C) and line two sheet pans with parchment paper. Using a medium cookie scoop, place 12 mounds of dough on each pan. Bake for 10 to 12 minutes. Let the cookies rest on the pan for 1 to 2 minutes before moving them to a wire cooling rack.
Caramel Buttercream Frosting
The caramel buttercream comes together in one mixer bowl. Make sure the butter is softened and the cookies are completely cool before adding the frosting.
Step 14: Spoon the caramel dip into the mixer bowl. Slice the softened butter and add it on top of the caramel, followed by the powdered sugar.
Step 15: Start the mixer on its lowest speed until the powdered sugar begins to blend into the butter and caramel. Otherwise, look out for the sugar bath!
Step 16: Gradually increase the mixer to medium-high speed and beat for 3 minutes. The frosting should be firm enough to hold its shape without drooping from the paddle.
Step 17: Scrape down the sides and bottom of the bowl to make sure all the caramel dip is incorporated. Mix for another minute.
Step 18: Spread the caramel buttercream over each completely cooled cookie, then sprinkle chopped dry-roasted peanuts on top.
🫙🍪 Storage
Store the cookies in a single layer in a container with a lid. I rest the lid loosely on top rather than sealing the container airtight. Since the caramel buttercream stays soft, avoid stacking the cookies. I use two containers so the frosting and peanut topping remain intact.
FAQs
Yes, but choose a firm apple that will hold its shape during baking. Granny Smith is my preference because its tart flavor balances the sweet cookie and caramel buttercream.
A thick prepared caramel dip works best. A thin caramel sauce may make the buttercream too soft to hold its shape on the cookies.
Chilling the dough for 30 minutes firms the butter and makes the soft dough easier to scoop. It also helps control how much the cookies spread while baking.
Still Have Questions?
Need help with ingredient swaps or wondering if these cookies freeze well? I've added a few extra baking helpers below for common home baker questions.
Other Apple Cookies
If you tried this Caramel Apple Cookies with Peanuts recipe or any other recipe on my blog, please leave a ⭐ star rating and share your thoughts in the comments. Thanks!
Recipe
Caramel Apple Cookies with Peanuts
Ingredients
COOKIES
- 1 cup (227 g) Butter unsalted
- ½ cup (110 g) Light brown sugar
- ½ cup (100 g) Sugar white
- 1 Egg
- 1 ½ Tablespoon Apple juice
- 2 ¾ cup (343.75 g) All-purpose flour
- 1 teaspoon Baking powder
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Cinnamon
- ½ cup (73 g) Peanuts dry roasted chopped
- 1 Granny Smith apples peeled and cut into small pieces
CARAMEL BUTTERCREAM FROSTING
- ½ cup (113.5 g) Butter unsalted
- ¼ cup (59.15 g) Caramel dip
- 1 ½ cup (180 g) Powdered sugar
- ½ cup (73 g) Chopped peanuts topping
Instructions
COOKIE DOUGH
- Dice the peeled and cored Granny Smith apple into small pieces. Squeeze a small amount of lemon juice over the apple and gently toss to help prevent browning.
- Weigh or measure the white sugar and light brown sugar into a bowl and set it aside. In a separate bowl, weigh or measure the flour, baking powder, kosher salt, and cinnamon. Whisk to blend.
- Cube the room-temperature butter into a mixer bowl and cream on medium speed for 1 to 2 minutes. Add both sugars and mix on medium speed for 3 minutes. Scrape down the sides of the bowl and mix for another 30 seconds.
- Add the egg and apple juice, mixing until incorporated. With the mixer on low speed, add the flour mixture about one-third at a time. Mix just until incorporated.
- Scrape down the bowl, then add the diced apple and chopped peanuts. Mix on low just until distributed throughout the dough. Finish mixing with a spatula if needed.
- Add the cut-up Granny Smith apples and the chopped peanuts. Turn the mixer on medium-low and blend for about 30 to 45 seconds. You may have to hand mix a little to get the apples and peanuts throughout the whole dough. Then, stick the mixing bowl into the refrigerator for half an hour.
- Cover the mixer bowl and refrigerate the cookie dough for 30 minutes.
- Preheat the oven to 350°F (175°C or 180°C) and line two sheet pans with parchment paper. Using a medium cookie scoop, place 12 mounds of dough on each pan.
- Bake for 10 to 12 minutes. Let the cookies rest on the pan for 1 to 2 minutes before moving them to a wire cooling rack.
CARAMEL BUTTERCREAM FROSTING
- Add the caramel dip, room-temperature butter, and powdered sugar to a mixer bowl fitted with the paddle attachment. Start on the lowest speed until the powdered sugar begins to blend into the butter and caramel. Otherwise, look out for the sugar bath!
- Gradually increase to medium-high speed and beat for 3 minutes. The frosting should be firm enough to hold its shape without drooping from the paddle. Scrape the sides and bottom of the bowl, then mix for another minute.
- Spread the caramel buttercream over the completely cooled cookies and sprinkle the chopped dry-roasted peanuts on top.
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Recipe Notes
- Dice the Granny Smith apple into small pieces so it spreads evenly throughout the dough. Use only enough lemon juice to lightly coat the apple and prevent browning.
- Use a thick prepared caramel dip for the buttercream. A thin caramel sauce may make the frosting too soft to hold its shape.
- Let the cookies cool completely before frosting. The caramel buttercream remains soft, so store the finished cookies in a single layer rather than stacking them.
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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