With warm, golden-baked cookie dough intertwined with juicy apple pieces and ribbons of caramel, this Caramel Apple Cookie Skillet offers a cozy twist on classic cookie baking. The rich aroma of melted butter and cinnamon-laced apples will have your kitchen humming with comfort!
Table of Contents
What is Caramel Apple Cookie Skillet?
The caramel apple cookie skillet is a single-pan dessert that blends the soft chew of cookie dough with the bright, juicy bite of chopped apples and the smooth richness of caramel. It brings together familiar flavors in a way that feels elevated yet approachable.
Unlike a simple drop-cookie batch, this caramel apple cookie recipe cooks in a skillet so the edges crisp up beautifully while the center stays tender and slightly gooey. You’ll taste the buttery cookie base, the tender apple chunks, and bursts of caramel in every forkful!
Ingredients You Need
- Old-Fashioned Oats – These add a hearty texture and a little chew to the cookie base. We love how they create contrast with the soft apples underneath.
- Egg – This binds the dough together and gives it structure. We add it for that perfect balance between chewy and soft.
- Butter (Melted and Slightly Cooled) – Melted butter keeps the dough rich and moist while helping the top bake into golden perfection. We use unsalted butter so the sweetness stays balanced.
- White Sugar – Sugar makes sure you have crisp edges and a bit of sparkle on the top of the cookie. We love how it balances the brown sugar’s deeper sweetness.
- Brown Sugar (Packed) – This gives the cookie its caramel flavor and chewy texture. The molasses in brown sugar adds warmth and depth that pairs beautifully with apples.
- All-Purpose Flour – This is the foundation of the dough and helps create a soft, thick texture. We use it for its dependable structure in skillet desserts.
- Pure Vanilla Extract – We love adding this extract because it rounds out the sweetness and enhances the butter and caramel notes. It’s subtle but makes a big difference.
- Baking Soda – This gives the cookie a bit of lift and helps it bake evenly throughout. We add just enough to keep the texture soft and airy.
- Salt – A touch of salt brings out the sweetness and keeps the flavors balanced. It makes every bite taste more complex.
- Toffee Bites – These melt slightly as the skillet bakes, adding caramelized crunch and pockets of rich flavor. We love how they echo the caramel drizzle.
- Apples (Peeled and Diced – Mix of Honeycrisp and Granny Smith) – Fresh apples bring natural sweetness and juicy texture. We use a mix for the best balance of tart and sweet.
- All-Purpose Flour – This lightly coats the apple mixture so the juices thicken instead of pooling at the bottom. It helps keep the texture perfect.
- Granulated Sugar – We add this to sweeten the filling and encourage a golden, glossy finish as the apples bake.
- Cinnamon – This is a great way to add cozy, warm flavor that ties the apples and caramel together. It also gives the kitchen that unmistakable fall aroma!
- Pinch of Salt – Just a small pinch keeps the filling balanced and prevents it from being overly sweet.
- Prepared Store-Bought Caramel – This makes the whole dessert easy and indulgent. We drizzle it on top for a glossy finish and gooey sweetness.
How to Make Caramel Apple Cookie Skillet
- Cream the butter and sugars. In a large bowl or the bowl of a stand mixer, blend the melted butter with both sugars until smooth and glossy. The mixture should look light in color and feel thick but pourable.
- Add the egg and vanilla. Whisk in the egg and vanilla extract until fully incorporated. The dough base will become silky and fragrant.
- Combine the dry ingredients. Add the flour, baking soda, and salt to a separate bowl and mix together. Slowly add the dry mixture to the butter mixture, stirring gently until almost blended.
- Fold in the mix-ins. Add the oats and toffee bites, stirring just until everything comes together. The dough will be thick and slightly sticky—perfect for spreading.
- Prepare the apples. In another bowl, toss the chopped apples with flour, sugar, cinnamon, and a pinch of salt until evenly coated.
- Assemble the skillet. Spread the apple mixture evenly in an ungreased cast-iron skillet or oven-safe pan, then drizzle caramel sauce generously over the top.
- Add the cookie dough. Drop spoonfuls of dough over the apples, gently pressing or spreading it to cover most of the surface without completely sealing it.
- Bake until golden. When the edges turn lightly brown and the center looks just set, remove from the oven and let the skillet rest briefly so the cookie firms up as it cools.
- Serve warm. Spoon into bowls while still warm and finish with a drizzle of caramel or a scoop of vanilla ice cream.
Variations
- Nuts – Stir in chopped walnuts or pecans for a buttery crunch that pairs perfectly with the caramel.
- Fruit – Replace apples with pears or peaches for a different seasonal twist that still feels cozy and sweet.
- Spice – Mix in nutmeg or cardamom for a warm, aromatic flavor that deepens the cinnamon.
- Chocolate chips – Swap the toffee bites for chocolate chips for a melty, rich version of this skillet cookie.
- Sea salt – Sprinkle flaky sea salt on top after baking to balance the sweetness and add a subtle crunch.
- Mini – Divide the dough and apples into small skillets or ramekins for personal-sized desserts.
- Glaze – Drizzle with maple or cinnamon glaze once cooled for an extra layer of flavor.
Can I Store Leftovers
Leftovers can be stored at room temperature for a day, but the edges will soften slightly and lose their crispness.
Refrigerate in an airtight container for up to three days. Warm individual portions before serving to bring back the texture.
Freeze tightly wrapped portions for up to one month. Reheat in the oven to restore the gooey caramel and chewy cookie texture.
Common Questions about Caramel Apple Cookie Skillet
We use a mix of Honeycrisp and Granny Smith apples—they hold their shape while baking and balance sweetness with a little tartness.
A cast-iron skillet gives the best texture and heat distribution, but any oven-safe baking dish will work just fine.
Look for golden edges and a slightly soft center—the cookie will continue to set as it cools in the skillet.
Yes! Use a 1:1 gluten-free flour blend and certified gluten-free oats for a texture very close to the original.
More Sweet Skillet Recipes
If you like the idea of combining everything in one pan to whip up sweets, you’re going to fall in love with these easy recipes!
Easy Skillet Chocolate Chip Cookie
Chocolate Hazelnut Skillet Brownie
Oatmeal S’mores Cookie Skillet
Caramel Apple Cookie Skillet
Ingredients
- 1 cup old-fashioned oats
- 1 egg
- ½ cup butter melted and slightly cooled
- 1/4 cup white sugar
- 1/2 cup brown sugar packed
- 1 cup all-purpose flour
- 1 tsp pure vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup toffee bites
- 5 apples peeled and diced (mix of Honeycrisp and Granny Smith)
- 2 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- pinch of salt
- 1/4 cup prepared store-bought caramel
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, or the bowl of a stand mixer, cream butter and sugars. Beat in egg and vanilla extract.½ cup butter , 1/4 cup white sugar, 1/2 cup brown sugar, 1 egg, 1 tsp pure vanilla extract
- In a small mixing bowl, whisk together flour, baking soda, and salt. Add to butter mixture and stir until almost combined. Add toffee and oats and stir until everything is fully combined.1 cup all-purpose flour, ½ tsp baking soda, ¼ tsp salt, ½ cup toffee bites, 1 cup old-fashioned oats
- Mix together apples, 2 tablespoons flour, granulated sugar, cinnamon, and a pinch of salt.5 apples, 2 tablespoons all-purpose flour, 3 tablespoons granulated sugar, pinch of salt, 1 teaspoon cinnamon
- Add apples to an ungreased 10'' cast-iron skillet or any small oven-safe pan. Drizzle caramel over the apples.1/4 cup prepared store-bought caramel
- Scoop the cookie dough on top of the apples and gently spread or ‘crumble” over the apples until all the cookie dough covers the apples.
- Bake for 25-30 minutes or until the edge is golden and the top is lightly browned. Allow the cookie pie to cool for at least 5 minutes before slicing. Spoon into a bowl and top with vanilla ice cream and caramel
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
