Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 25 minutes

Serves: 18


  • 1 cup packed light brown sugar
  • ½ cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups white whole-wheat flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon apple pie spice
  • ¼ cup whole milk
  • 1 ½ cups finely chopped peeled Granny Smith apples (about 2 apples)
  • 20 caramel candies (e.g., Kraft caramels)
  • 1 ½ teaspoons water


  1. Arrange oven racks in upper third and middle positions and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
  2. In a large bowl, beat the brown sugar and butter with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes. Add egg; beat until fully incorporated, about 30 seconds. Add vanilla; beat until fully incorporated, about 15 seconds.
  3. In a medium bowl, whisk together flour, baking soda, salt and apple pie spice. Gradually add flour mixture to the butter mixture alternately with milk, beginning and ending with the flour mixture and beating on low speed until just combined after each addition. Gently fold in apples.
  4. Scoop dough using a 1 ½-inch cookie scoop (or rounded tablespoonfuls) and arrange 2 inches apart on prepared baking sheets. Bake 2 pans until the cookies are browned on the bottoms and set, about 12 to 14 minutes, rotating the pans between the top and middle racks halfway through baking time. Let cookies cool on the pans for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes. Meanwhile, repeat the process with the remaining pan, using the middle oven rack.
  5. Place caramel candies and water in a small microwaveable bowl. Microwave on high until completely melted and smooth, about 1 minute, stirring after 30 seconds. Drizzle warm caramel mixture over cooled cookies. Let stand at room temperature until the caramel is set, about 15 minutes (or chill until set, about 5 minutes), and enjoy!

Nutrition Info

Calories per serving: 140

Total fat: 2g

Saturated fat: 1g

Cholesterol: 12mg

Sodium: 150mg

Total carbohydrate: 30g

Dietary fiber: 2g

Sugar: 19g

Protein: 3g

Recipe adapted from: