Easy Caramel Apple Cake Mix Cookies

I thought I was pretty clever using cake mix to make cookies until my neighbor told me she’d been doing it for years. Turns out, it’s one of those “secrets” that everyone knows except me.

But here’s what I added to the mix—literally. These caramel apple cake mix cookies start with a simple spice cake mix, but then I throw in some caramel bits and dried apple pieces. The result is a cookie that tastes like fall in every bite, and they’re ready in about 20 minutes. My kids think I’m some kind of baking genius, and I’m not telling them how easy these actually are.

What Kind of Apple Should I Use?

For these caramel apple cake mix cookies, you’ll want to pick an apple that holds its shape well when baked and won’t turn to mush. Granny Smith apples are a great choice because they’re tart enough to balance the sweet caramel and cake mix, plus they stay firm during baking. Honeycrisp and Braeburn apples also work well since they have a nice crisp texture and won’t get too soft. Make sure to peel your apple and chop it into small, uniform pieces so they distribute evenly throughout the cookies and bake at the same rate as the dough.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Rolo candies: If you can’t find Rolos, try chopped caramel squares, butterscotch chips, or even cinnamon chips. You could also use mini chocolate chips mixed with a drizzle of caramel sauce.
• Yellow cake mix: Spice cake mix or vanilla cake mix work great here and might even taste better with the apple theme. White cake mix is fine too, though you’ll lose a bit of that golden color.
• Light brown sugar: Dark brown sugar will give you a deeper molasses flavor, or you can use regular white sugar if that’s what you have on hand.
• Fresh apple: Granny Smith apples are perfect for baking, but Honeycrisp or Gala work well too. Make sure to chop them small so they bake evenly. You could also use ½ cup of dried apple pieces if fresh isn’t available.
• Butter: Margarine or vegetable shortening can work in place of butter, though you might lose some of that rich flavor. Make sure whatever you use is softened to room temperature.

Watch Out for These Mistakes While Baking

The biggest mistake when making cake mix cookies is overmixing the dough, which can lead to tough, dense cookies instead of the soft, chewy texture you want – just mix until the ingredients are barely combined.

Another common error is not softening your butter properly; it should give slightly when pressed but not be melted or too warm, as this affects how the cookies spread and hold their shape.

To prevent your apple pieces from making the cookies soggy, make sure to chop them into small, uniform pieces and pat them dry with paper towels before folding them into the dough.

Finally, don’t skip chilling the dough for at least 30 minutes before baking, as this helps the cookies maintain their shape and prevents them from spreading too much on the baking sheet.

What to Serve With Caramel Apple Cake Mix Cookies?

These caramel apple cookies are perfect on their own, but they’re even better with a cold glass of milk for dunking or a warm cup of coffee if you’re serving them to adults. Since they already have that cozy fall flavor from the apples and caramel, they pair really well with vanilla ice cream for an easy dessert that feels more special. You could also serve them alongside some hot apple cider or even a scoop of cinnamon ice cream to really play up those autumn vibes. For a fun presentation, try arranging them on a platter with some fresh apple slices and a small bowl of caramel sauce for extra dipping.

Storage Instructions

Store: These caramel apple cookies stay soft and chewy when kept in an airtight container at room temperature for up to a week. I like to place a piece of bread in the container to help keep them from getting too hard. The apple pieces and Rolo chunks make them extra moist, so they actually get better after a day or two!

Freeze: You can freeze these cookies for up to 3 months in a freezer-safe container with parchment paper between layers. They thaw really well at room temperature in about 30 minutes. I sometimes make a double batch just so I can stash some in the freezer for unexpected guests or when I’m craving something sweet.

Make Ahead: The cookie dough can be made ahead and chilled in the fridge for up to 2 days before baking. Just cover the bowl tightly with plastic wrap. You can also scoop the dough into balls and freeze them on a baking sheet, then transfer to a freezer bag and bake straight from frozen – just add an extra minute or two to the baking time.

Preparation Time	10-15 minutes
Cooking Time	11-13 minutes
Total Time	21-28 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3700
• Protein: 25-30 g
• Fat: 120-135 g
• Carbohydrates: 540-580 g

Ingredients

• 2 to 3 packages (1.7 oz each) rolo candies, unwrapped and chopped into quarters
• 1 package yellow cake mix (18.25 oz)
• 1/2 cup unsalted butter, softened
• 1/4 cup packed light brown sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1 apple, peeled and diced

Step 1: Prep the Oven and Chopped Rolo Candies

• 2 to 3 packages (1.7 oz each) Rolo candies, unwrapped and chopped into quarters
• 1 package yellow cake mix (18.25 oz) (2 tablespoons reserved)

Preheat your oven to 350°F (175°C) to get it ready for baking.

In a small bowl, toss the unwrapped and chopped Rolo candies with 2 tablespoons of the yellow cake mix until the candies are coated.

This helps prevent them from sticking together during baking.

Set the coated candies aside for later use.

Step 2: Make the Cookie Dough

• remaining yellow cake mix from Step 1
• 1/2 cup unsalted butter, softened
• 1/4 cup packed light brown sugar
• 1 large egg
• 1 tsp pure vanilla extract

In a large mixing bowl, combine the remaining yellow cake mix (reserving the 2 tablespoons used previously) with the softened unsalted butter, packed light brown sugar, egg, and pure vanilla extract.

Use an electric mixer to blend the ingredients together until a soft dough forms.

I always make sure my butter is truly softened to get that super smooth cookie dough texture.

Step 3: Fold in Apples and Rolos

• 1 apple, peeled and diced
• chopped and coated Rolo candies from Step 1

Gently fold the peeled and diced apple and the coated Rolo candies (from Step 1) into the dough.

Mix until the apples and Rolos are evenly distributed throughout.

If using a spatula instead of the mixer helps prevent the Rolos from breaking apart too much.

Step 4: Shape and Bake the Cookies

Line a cookie sheet with parchment paper or a silicone baking mat.

Using a cookie scoop or tablespoon, drop even portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 11-13 minutes, or until the cookies are just barely set in the center.

For a gooey center, I like to err on the shorter side of the baking time.

Step 5: Cool and Serve

Let the cookies cool on the baking sheet for 5-10 minutes after removing them from the oven to firm up and finish setting.

Then transfer the cookies to a wire rack to cool completely before serving.