Caramel Apple Cookie Skillet Recipe – Easy One-Pan Fall Dessert

The sizzle of a caramel apple cookie skillet coming out of the oven is seriously one of life’s little joys. The aroma—warm cinnamon, brown sugar, and melting caramel—just wraps itself around you like a cozy blanket. I still remember the first time I baked this on a chilly October evening, my kitchen windows fogged up and my kids counting down the minutes until dessert. There’s something magical about combining classic autumn flavors into one epic, shareable treat—especially when the whole thing bakes up in a single pan.

Honestly, the caramel apple cookie skillet recipe has been my go-to whenever I need to impress friends without spending hours fussing. I love how you get gooey caramel pockets, tender chunks of apple, and a chewy cookie base all in one bite. It’s like an apple pie and a cookie had a delicious, skillet-baked baby! Whether you’re hosting a last-minute gathering or just craving something sweet after dinner, this dessert delivers. Plus, it’s perfect for fall, but let’s face it—I’ve baked it in July too. No regrets!

As someone who’s tested this recipe more times than I can count, I can promise you won’t be disappointed. The caramel apple cookie skillet is great for busy families, date nights, or even solo treats (no judgment here). It’s high on comfort, low on effort, and always gets rave reviews. So grab your favorite skillet and let’s dive in—because this cookie skillet is about to become your new fall obsession.

Why You’ll Love This Recipe

Let me tell you, this caramel apple cookie skillet isn’t just another dessert—it’s the one people ask for again and again. After dozens of batches, family taste tests, and a couple of baking fails (don’t ask about the time I burned the caramel…), I’ve dialed in a recipe that’s worthy of any cozy evening.

• Quick & Easy: You can whip this up in under 40 minutes. It’s a lifesaver when you need a dessert fast but want something special.
• Simple Ingredients: Everything here is pantry-friendly—apples, caramel candies, flour, butter, and a handful of spices. No strange ingredients, no wild goose chase at the store.
• Perfect for Sharing: The skillet presentation is so fun! You just scoop or cut wedges and serve straight from the pan. Great for movie nights, family dinners, or Friendsgiving.
• Crowd-Pleaser: Kids love the gooey caramel and soft apples, adults appreciate the warm spices and homemade vibe. It’s always gone before you know it.
• One-Pan Wonder: No endless dishes! Everything mixes and bakes in the same skillet, which means less cleanup and more time enjoying dessert.

What really makes this caramel apple cookie skillet shine is the balance of textures and flavors. The apples soften but keep a little bite, the cookie dough is chewy at the edges and soft in the center, and the caramel melts into glorious puddles. I use a special trick—pressing the caramel pieces deep into the dough—to ensure every slice is loaded. Plus, you can tweak the spices or swap in different apples for a custom twist. This isn’t your average cookie or apple dessert—it’s a mashup that feels both nostalgic and exciting.

Trust me, you’ll find yourself making this over and over. It’s the kind of treat that brings people together—whether you’re huddled around the skillet with spoons or plating up elegant wedges for guests. Comfort food, but make it shareable and seriously irresistible.

Ingredients Needed

This caramel apple cookie skillet recipe uses everyday ingredients. You won’t have to hunt for anything fancy—just grab what you have and get ready for some deliciousness. Here’s what you’ll need:

• For the Cookie Dough:
• 1/2 cup (113g) unsalted butter, softened (adds richness and classic cookie flavor)
• 1/2 cup (100g) brown sugar, packed (for deep caramel taste)
• 1/4 cup (50g) granulated sugar (balances the sweetness)
• 1 large egg, room temperature (binds the dough)
• 1 teaspoon pure vanilla extract (boosts flavor)
• 1 3/4 cups (220g) all-purpose flour (or use gluten-free blend if needed)
• 1/2 teaspoon baking soda (helps the cookie skillet rise)
• 1/2 teaspoon salt (brings out the flavors)
• 1 teaspoon ground cinnamon (essential for fall vibes)
• 1/4 teaspoon ground nutmeg (optional, adds warmth)
• For the Filling:
• 1 medium apple (about 150g), peeled, cored, and chopped into 1/2-inch cubes (I love Honeycrisp or Granny Smith—choose tart for more contrast or sweet for a mellow flavor)
• 1/2 cup (85g) caramel candies, chopped (or use caramel bits for easy melting)
• Optional Toppings:
• Vanilla ice cream (for serving—highly recommended!)
• Extra caramel sauce (drizzle for even more gooey goodness)
• Chopped toasted pecans or walnuts (for crunch)
• Pinch of flaky sea salt (balances all the sweetness)

If you don’t have caramel candies, you can use homemade caramel sauce (just swirl it on top before baking). For a gluten-free version, swap the flour for a 1:1 baking blend—I like King Arthur’s. Dairy-free? Sub in vegan butter and check your caramel source. Apples are flexible: use what’s in season or try pears for a twist. The best part is how forgiving this recipe is—mix and match, and it’ll still be delicious.

Personally, I like to chop the apples pretty small so they cook evenly and don’t weigh down the dough. If you want bigger apple chunks, just keep an eye on the baking time and test with a toothpick. When it comes to caramel, Werther’s Soft Caramels melt beautifully and don’t get too hard. If you use salted caramels, skip the added salt in the dough—trust me, I learned that the salty way!

Equipment Needed

You don’t need a fancy kitchen to make a stellar caramel apple cookie skillet. Here’s what I use:

• 10-inch oven-safe skillet (cast iron is best for crispy edges, but a heavy-duty nonstick works too)
• Mixing bowls (one large, one medium)
• Wooden spoon or silicone spatula (for mixing the dough—easy cleanup)
• Measuring cups and spoons (accuracy is key!)
• Sharp knife and cutting board (for dicing apples and caramels)

If you don’t have a cast iron skillet, you can use a round cake pan or pie dish. Just grease it well and keep an eye on the edges—they may brown a bit faster. I’ve used both silicone spatulas and wooden spoons, and honestly, either works. For budget-friendly options, check out thrift stores for cast iron (season it before using) or grab a basic nonstick pan at any big box store. After baking, let your skillet cool before washing—never soak cast iron, just wipe and oil it lightly.

One tip: if your skillet is smaller (8-inch), reduce all ingredient quantities by about 1/4 and check it a few minutes earlier. The beauty of this recipe is how adaptable it is, no matter your kitchen setup.

Preparation Method

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease your skillet with a bit of butter or nonstick spray—this helps the cookie release perfectly later.
2. Cream the Butter & Sugars: In a large bowl, beat together 1/2 cup (113g) softened butter, 1/2 cup (100g) brown sugar, and 1/4 cup (50g) granulated sugar until light and fluffy—about 2-3 minutes. If you’re using a hand mixer, start on low then ramp up. The mixture should look pale and creamy.
3. Add Wet Ingredients: Crack in 1 large egg and pour in 1 teaspoon vanilla extract. Mix until fully combined. The dough will be smooth and slightly sticky.
4. Combine Dry Ingredients: In a separate bowl, whisk together 1 3/4 cups (220g) flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg (if using). This step ensures even distribution of leavening and spices.
5. Mix the Dough: Gradually stir the dry mixture into the wet ingredients. I add it in thirds, stirring gently after each addition. (Pro tip: don’t overmix—just until no streaks of flour remain.) Dough should be thick but scoopable.
6. Fold in Apples & Caramel: Gently fold in 1 medium apple (about 150g), chopped, and 1/2 cup (85g) caramel candies or bits. Make sure the apples and caramel are evenly distributed. If the dough feels too stiff, use clean hands to mix.
7. Spread & Press: Scrape the dough into your prepared skillet. Use a spatula or your fingers to spread it evenly to the edges. Press extra caramel pieces deep into the top for gooey puddles. (Don’t worry if it looks rustic—imperfections are part of the charm!)
8. Bake: Place the skillet in the oven and bake for 25-30 minutes, or until the edges are golden brown and the center is set but still soft. A toothpick inserted in the middle should come out with a few moist crumbs, not wet batter. (If you like a gooier center, bake for closer to 25 minutes.)
9. Cool & Serve: Remove from the oven and let sit for 10 minutes. The caramel will be molten, so resist the urge to dive in immediately! For extra wow, top with ice cream, a drizzle of caramel sauce, or chopped nuts.
10. Slice or Scoop: Serve warm, straight from the skillet. Use a large spoon or slice into wedges. (It’s normal for the caramel to pool at the bottom or edges—just scoop it up!)

Troubleshooting Tips: If the cookie seems too soft in the center, let it sit in the turned-off oven for 5-10 extra minutes. Apples should be tender but not mushy; try different varieties to find your favorite texture. If your caramel candies are super sticky, freeze them for 10 minutes before chopping—they’ll hold their shape better. If you notice excess browning, tent the skillet with foil for the last 5 minutes.

One last note: The cookie will firm up as it cools, so don’t worry if it feels a little gooey at first. That’s part of the irresistible magic!

Cooking Tips & Techniques

I’ve learned a few things from making caramel apple cookie skillets over the years. Here’s what really makes a difference:

• Room Temperature Ingredients: Make sure your butter and egg aren’t fridge-cold. They mix better, giving you a smoother, fluffier dough.
• Chop Apples Evenly: Irregular chunks can leave some bites crunchy and others mushy. Aim for 1/2-inch cubes—small enough to melt in but big enough for texture.
• Press Caramel Deep: Don’t just sprinkle caramel on top. Press pieces into the dough so they melt inside. This prevents burnt caramel on the surface (learned that one the hard way!).
• Skillet Size Matters: Too small and the dough overflows, too large and the cookie is thin. Stick to a 10-inch pan, or adjust ingredient amounts if needed.
• Don’t Overbake: The skillet will continue to cook after you pull it from the oven. If the center looks just barely set, you’re good! Overbaking leads to dry cookie, not gooey comfort.
• Multitasking: While the cookie bakes, get your toppings ready—ice cream, nuts, extra caramel sauce. Having everything prepped means you serve it at its gooey best.

I’ve tried making this with both fresh and store-bought caramel. While homemade tastes amazing, store-bought candies melt more predictably (less risk of burning). If you’re using a glass or ceramic pan, watch for hot spots—rotate the pan halfway through baking if needed.

And here’s a funny fail: once I forgot the baking soda and ended up with a dense, fudgy cookie. Tasty, but not quite the skillet experience! So double-check your ingredients before mixing—they’re simple, but each one matters.

Consistency is key: Always check the center with a toothpick or fork. If it looks underdone, let it rest for a few extra minutes. The residual heat in the skillet does wonders. And for easy serving (and Pinterest-worthy presentation), scoop with a big spoon and let that caramel drizzle over the top. It’s all about those imperfect, oozy bites!

Variations & Adaptations

One of the things I love most about the caramel apple cookie skillet recipe is how customizable it is. Here are a few ways you can switch things up:

• Gluten-Free: Substitute the all-purpose flour with a gluten-free 1:1 baking blend. I’ve made it with King Arthur’s and Bob’s Red Mill—they both work great. Just check your caramel candies for wheat ingredients, too.
• Vegan: Use plant-based butter and swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Choose a dairy-free caramel or make your own with coconut milk and sugar.
• Fall Spice Boost: Add 1/4 teaspoon ground ginger or allspice to the dough for extra autumn flavor. If you love spicy-sweet, a pinch of cayenne is surprisingly good!
• Fruit Swap: Not in apple season? Try pears, peaches, or even berries (just pat dry before adding to avoid excess moisture).
• Nutty Crunch: Stir in chopped pecans, walnuts, or hazelnuts for texture. Toast them first for maximum flavor.
• Different Cooking Methods: No skillet? Press the dough into a parchment-lined baking dish and bake as cookie bars. Or try mini skillets for individual servings—super cute for parties!
• Allergen Substitutions: Use sunflower seed butter instead of regular butter for a nut-free option, and double-check all store-bought toppings for allergens.

My personal favorite version? I add a handful of dried cranberries with the apples for a tart-sweet kick. It’s unexpectedly delicious! Remember, this recipe is forgiving—you can play around with flavors, mix-ins, and toppings based on what you have or what you crave.

So don’t be afraid to make this caramel apple cookie skillet your own. Each batch tells its own story, and honestly, some of my best results happened when I was just winging it with pantry leftovers!

Serving & Storage Suggestions

For the full caramel apple cookie skillet experience, serve it warm—straight from the pan. The caramel will be gooey, the apples tender, and the cookie edges crispy. Scoop with a big spoon or slice into wedges if you want to be fancy.

Serving Ideas:

• Top with vanilla ice cream (the cold creaminess is perfect against the warm cookie)
• Drizzle extra caramel sauce or sprinkle with toasted nuts
• Pair with hot apple cider, coffee, or a chai latte for a cozy vibe
• Serve with whipped cream for an even lighter touch

If you somehow have leftovers (it’s rare, but it happens!), store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 1 week. To freeze, wrap individual wedges in plastic and keep in a zip-top bag—good for up to 2 months.

Reheating Tips: Warm slices in the microwave for 10-15 seconds, or pop the skillet back in a low oven (300°F/150°C) for 8-10 minutes. The caramel may firm up in the fridge, so reheating brings back the gooey magic. The flavors deepen overnight, so don’t be surprised if it tastes even better the next day.

One last note: If you reheat in the skillet, cover with foil to prevent drying. The cookie will stay soft and moist—just the way you want it!

Nutritional Information & Benefits

Here’s the scoop on what you’re eating. Each serving of caramel apple cookie skillet (about 1/8 of a 10-inch pan) contains roughly:

• Calories: 320
• Fat: 14g
• Carbohydrates: 48g
• Sugar: 28g
• Protein: 3g

Key benefits? Apples offer fiber, vitamin C, and a little natural sweetness. Cinnamon and nutmeg not only taste amazing but are linked to blood sugar support and antioxidant benefits. If you use nuts, you’ll get healthy fats and a bit more protein.

This cookie skillet is vegetarian and easily adapted for gluten-free or vegan diets. Just beware of caramel candy ingredients if you have allergies (milk and soy are common). In my experience, making small tweaks can fit most dietary needs—and you still get all the comfort food feels!

For me, this dessert is all about balance. It’s a treat, sure, but it’s also packed with real fruit and cozy spices. Enjoy in moderation and savor every bite!

Conclusion

So, why should you try this caramel apple cookie skillet recipe? It’s easy, comforting, and absolutely delicious—everything you want in a fall dessert. You get gooey caramel, fresh apples, and a chewy cookie base, all baked in one pan with minimal fuss. It’s perfect for sharing, but I fully support sneaking a second helping for yourself.

Feel free to make this recipe your own—switch up the fruit, add nuts, or spice it to your liking. That’s the beauty of skillet cookies; every batch can be a little different. Personally, I love it for its simplicity and how it brings my family together. It’s the kind of dessert that makes memories.

If you bake this caramel apple cookie skillet, let me know in the comments! Share your tweaks, your serving ideas, and your best caramel-drizzle pics. Pin it, pass it on, and most importantly—enjoy every cozy, irresistible bite. Happy baking!

Frequently Asked Questions

Can I make the caramel apple cookie skillet ahead of time?

Yes! Bake it, cool, and store covered at room temp for up to 2 days. Reheat in a low oven or microwave before serving to restore that gooey caramel texture.

What kind of apples work best in this recipe?

Honeycrisp and Granny Smith are my favorites—Honeycrisp for sweetness, Granny Smith for tartness. Any firm apple will do; just avoid mushy apples like Red Delicious.

Can I use a different pan if I don’t have a skillet?

Absolutely. A round cake pan, pie dish, or even a square baking dish works. Just grease it well and watch the edges for browning.

Is this recipe gluten-free or can it be made gluten-free?

You can make it gluten-free by swapping the flour for a 1:1 baking blend. Check your caramel candies to be sure they’re gluten-free too.

How do I prevent my caramel from burning?

Press caramel pieces into the center of the dough, not just on top. If using homemade caramel, swirl it into the dough. If the edges start browning too quickly, tent with foil for the last 5 minutes of baking.

Caramel Apple Cookie Skillet

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• Author: Ananya Patel
• Total Time: 40-45 minutes
• Yield: 8 servings 1x

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Description

This easy one-pan dessert combines gooey caramel, tender apples, and a chewy cookie base for the ultimate fall treat. Perfect for sharing, it bakes up in under 40 minutes and delivers cozy comfort in every bite.

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Ingredients

Scale 1x2x3x

• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 3/4 cups (220g) all-purpose flour (or gluten-free blend)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1 medium apple (about 150g), peeled, cored, and chopped into 1/2-inch cubes
• 1/2 cup (85g) caramel candies, chopped (or caramel bits)
• Vanilla ice cream (optional, for serving)
• Extra caramel sauce (optional, for serving)
• Chopped toasted pecans or walnuts (optional, for serving)
• Pinch of flaky sea salt (optional, for serving)

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Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 10-inch oven-safe skillet with butter or nonstick spray.
2. In a large bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
3. Add egg and vanilla extract; mix until fully combined.
4. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg (if using).
5. Gradually stir the dry mixture into the wet ingredients in thirds, mixing gently until no streaks of flour remain.
6. Fold in chopped apple and caramel candies or bits until evenly distributed.
7. Scrape dough into prepared skillet and spread evenly to the edges. Press extra caramel pieces deep into the top.
8. Bake for 25-30 minutes, until edges are golden and center is set but still soft. A toothpick should come out with moist crumbs.
9. Remove from oven and let sit for 10 minutes before serving.
10. Serve warm, straight from the skillet. Top with ice cream, caramel sauce, nuts, or sea salt as desired. Slice or scoop into wedges.

Notes

For gluten-free, use a 1:1 baking blend. Vegan adaptation: use plant-based butter and a flax egg. Press caramel pieces deep into the dough to prevent burning. Apples should be chopped evenly for best texture. If using a smaller skillet, reduce ingredients by 1/4 and check baking time earlier. Let the skillet cool before washing, especially if using cast iron. The cookie will firm up as it cools; serve warm for gooey texture.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1/8 of a 10-inch skillet
• Calories: 320
• Sugar: 28
• Sodium: 180
• Fat: 14
• Saturated Fat: 8
• Carbohydrates: 48
• Fiber: 2
• Protein: 3

Keywords: caramel apple cookie skillet, fall dessert, skillet cookie, easy dessert, one-pan dessert, apple dessert, caramel dessert, comfort food, autumn baking