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Soft and chewy caramel apple cookie sandwiches are filled with brown sugar and cinnamon buttercream frosting and a drizzle of salted caramel. Think of the perfect caramel apple pie you can eat with your hands.
If you love cookies stuffed with buttercream, these fresh caramel apple cookie sandwiches will be your new favorite love. Chewy cinnamon spiced oatmeal cookies with diced apples in every bite.
What you’ll love about this recipe:
soft, chewy oatmeal cookies
fresh apples in the cookies
brown sugar cinnamon buttercream
great for fall parties and potlucks
What apple should you choose for baking?
We prefer to use Granny Smith apples in most of our baked goods. They are a tangy apple which pairs so well with the sweet cookie and frosting. They also don’t turn to mush when baking, which is important for the texture of the cookie.
Tips for Making Apple Oatmeal Cookies
We normally use salted butter in baking because that is the type of butter we keep in the fridge.
Both brown sugar and white sugar give flavor and softness the cookie needs.
If you’re having trouble with cookies spreading too much, adding a tablespoon of cornstarch (or tapioca starch) can help this problem. This is optional and you can leave it out if you’d like.
It’s best to use quick cook oats so those oats can absorb the moisture in the cookie, preventing it from overspreading.
Adjust the spices to your liking!
Make sure the cookie batter is creamed really well and that you scrape the sides of the bowl while mixing. This will help the cookies hold their shape while baking.
Refrigerate the dough for at least 1 hour before baking for the best results.
Allow the cookies to cool for 5 minutes on the pan before moving them. They’ll be very soft!
Tips for Making Brown Sugar Cinnamon Buttercream
When making buttercream, you want the butter to be softened to room temperature, but not at all melted. The stick of butter should give just slightly when you touch it.
Brown sugar will give the buttercream amazing flavor and using powdered sugar for the remaining amount will keep the frosting creamy.
A higher fat milk will make your frosting extra creamy, so we recommend whole milk or half and half (or even heavy cream) for the best results.
If you want just a small amount of frosting on the cookies, make half a recipe.
Making the sandwiches:
You can use a disposable frosting bag with a large tip (Wilton 1M or 2D works great) to pipe pretty swirls on the cookies after they are cooled. If you don’t have a decorating tip, put the frosting in a zippered bag and snip the corner. Squeeze the frosting through. It might not look as pretty as the swirls, but it won’t be as messy as just using a knife.
Caramel Apple Cookie Sandwiches
4.50 from 14 votes
Caramel Apple Cookie Sandwiches: Soft and chewy apple spice oatmeal cookies sandwiched with brown sugar and cinnamon buttercream frosting and drizzled with salted caramel. Think of the perfect caramel apple pie you can eat with your hands!
Preheat your oven to 350 Fahrenheit and line your cookie sheets with parchment or a non-stick baking mat.
In a medium bowl whisk together the flour, cornstarch, oats, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugars until light and fluffy.
Add the eggs and vanilla and mix until smooth.
Slowly mix in the dry ingredients until just combined. Fold in the apples.
Using a cookie scoop, drop the dough onto the cookie sheets, leaving about 2-3 inches between each cookie.
Chill the dough for at least 1 hour.
Bake for 10-12 minutes.
Let cool for 5 minutes on the baking sheets, then remove to wire racks to cool completely.
Brown Sugar and Cinnamon Buttercream
Beat the butter until light and fluffy. Add the brown sugar and cinnamon and beat until incorporated.
Add 3 cups of the powdered sugar on low until mixed.
Beat in vanilla and cream until fully incorporated.
Then add the remaining powdered sugar to the desired thickness.
Beat on high until super light and fluffy.
Swirl the frosting onto each cookie and drizzle with caramel. Top with another cookie.
Store in an airtight container.
The calories shown are based on the recipe making 24 cookie sandwiches, with 1 serving being 1 sandwich. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
I don’t think I will put cornstarch in next time. The cookies did not spread & they tasted heavy; not soft/spongy.Only needed to bake 9-10 min in my convection oven. At the 8 min mark, I flattened them down with a fork or they would have remained as round balls. The cookie dough is very sweet so much less sugar is required IMO, but the apples taste amazing. I used whipping cream rather than than milk, & it was delicious. Made both the cookies & filling a day ahead (kept sealed in fridge) & then made them the day I… Read more »
Since the icing is made with butter should the cookies be refrigerated ? How do you store them ? How long are they good for ?