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Caramel Apple Snickerdoodle Skillet Cookie

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This easy caramel apple snickerdoodle skillet cookie combines the best of fall flavors—juicy apples, gooey caramel, and cinnamon-sugar—in a warm, shareable dessert. Perfect for cozy evenings, it bakes up golden and gooey in a single skillet with minimal fuss.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon fine sea salt
  • 1 1/4 teaspoons ground cinnamon
  • 1 large tart-sweet apple, peeled and diced small (such as Granny Smith or Honeycrisp)
  • 8–10 soft caramel candies, unwrapped and chopped
  • 1 tablespoon all-purpose flour (for apples)
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)
  • Pinch of flaky sea salt (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly butter a 10-inch cast iron skillet or spritz with nonstick spray. Let it warm in the oven for a couple minutes.
  2. In a small bowl, mix 2 tablespoons granulated sugar and 1 teaspoon cinnamon for the topping. Set aside.
  3. Peel and dice the apple into small (about 1/4-inch) cubes. Toss with 1 tablespoon flour in a separate bowl.
  4. In a mixing bowl, beat together softened butter, brown sugar, and 1/4 cup granulated sugar until creamy and light (2-3 minutes).
  5. Beat in the egg and vanilla extract until smooth, scraping down the sides as needed.
  6. Add 1 1/2 cups flour, baking soda, cream of tartar, salt, and 1 1/4 teaspoons cinnamon. Mix just until combined.
  7. Gently fold in the floured apple cubes and chopped caramels until evenly distributed.
  8. Dollop the dough into the prepared skillet and press into an even layer (use wet fingers or a spatula if sticky).
  9. Sprinkle the cinnamon sugar topping evenly over the dough. Add a pinch of flaky sea salt if desired.
  10. Bake in the center of the oven for 23-28 minutes, until edges are golden and center looks just set. For gooier texture, bake on the shorter side.
  11. Let cool for 10-15 minutes before serving. Serve warm, straight from the skillet, optionally with vanilla ice cream or extra caramel sauce.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and dairy-free caramels. Add nuts or swap apples for pears for variations. Don’t overbake for a gooey center. Let cool before serving to avoid burns from hot caramel. Store leftovers covered at room temperature for 2 days or refrigerate up to 5 days.

Nutrition

Keywords: caramel apple skillet cookie, snickerdoodle skillet cookie, fall dessert, easy skillet cookie, apple dessert, caramel apple dessert, shareable cookie, cast iron dessert

Find it online: https://bitematrix.com/caramel-apple-snickerdoodle-skillet-cookie-easy-fall-dessert-recipe/