These Caramel Apple Sourdough Cookies are soft, chewy, and packed with freeze-dried apples, warm cinnamon, and a gooey caramel center. They’re an easy fall dessert and a delicious way to use up your sourdough discard.

Several caramel apple sourdough cookies on a cutting board with a fresh green apple out of focus in the background.

If you've been following me for a while, you probably already know that when it comes to fall desserts, I'm choosing apple every time. So after recently remaking my pumpkin oatmeal and pumpkin chocolate cookies, I decided it was time to give apple the sourdough cookie treatment.

I knew I wanted plenty of apple flavor without adding extra moisture to the dough, so freeze-dried apples were an easy choice. And once I started thinking about apple cookies, I couldn't stop thinking about caramel. A soft, chewy caramel center seemed like the perfect addition, so I headed to the kitchen to start testing.

My first batch was good, but the cookies spread more than I wanted and the apple flavor wasn't quite as noticeable throughout the cookie. I had used all-purpose flour and left the freeze-dried apples in slightly larger pieces, so for the second batch, I switched to bread flour and crushed the apples a little smaller. That did the trick! The bread flour gives the cookies more structure to help prevent excessive spreading, while the smaller pieces of apple distribute more evenly throughout the dough.

And now? These are one of my new favorite fall cookies. They're buttery, soft and chewy, full of warm cinnamon and apple flavor, with a little pocket of caramel in the middle. Basically, everything I want in a fall dessert—and a nice break from pumpkin everything.

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Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard- A great way to use up extra discard. You can also use active starter if that's what you have on hand. For the best results, bring your discard to room temperature so it blends easily into the dough.
Freeze-Dried Apples- I used GourmetNut Simple Slices Apple Chips, but any freeze-dried apple slices or pieces will work. Crush them into small pieces before adding them to the dough.
Baking Caramels- I used Werther's Chewy Caramels, cut in half. You can use another soft baking caramel, but avoid caramel sauce or caramel bits, which won't give you the same soft, chewy center.
Cinnamon- Adds a warm, spiced flavor that pairs perfectly with the apple and caramel.
Bread Flour- Provides extra structure, which helps prevent the cookies from spreading too much. I tested these with all-purpose flour as well, and they work, but the cookies spread more.
Granulated & Brown Sugar- Using both types of sugar gives these cookies the right balance of sweetness, softness, and chewiness.
Butter- Use unsalted butter that has been softened to room temperature so it creams easily with the sugars.
Baking Soda- Helps the cookies spread and brown while keeping them soft and chewy.
Kosher Salt- I use Diamond Crystal Kosher Salt, which weighs about 2.8 grams per teaspoon. If you're using Morton's kosher salt or table salt, reduce the amount by half because they contain more salt by volume.

The ingredients to make sourdough caramel apple cookies. Each ingredient is labeled with text. They include salt, eggs, vanilla, sugar, freeze-dried apples, sourdough discard, caramels, cinnamon, butter, bread flour, brown sugar, and baking soda.

Tips for Success

Don't skip the chill. The dough needs at least 2 hours in the refrigerator to firm up. This helps keep the cookies from spreading too much in the oven.
Crush the freeze-dried apples into small pieces. You want plenty of apple flavor throughout the cookies without having large, awkward pieces that make the dough difficult to scoop or shape.
Don't worry about completely covering the caramel. Just press it into the center of each dough ball and gently pinch some dough around it. The caramel stayed contained during testing even when some was still exposed.
Watch the dough temperature before baking. If the dough balls feel warm or soft after adding the caramel, pop the baking sheet in the freezer for 10–15 minutes before baking.
Don't overbake. The cookies should look slightly underdone in the center when they come out of the oven. They'll continue to set as they cool.

How to Make Caramel Apple Sourdough Cookies

Follow along with these step-by-step photos to see how to make sourdough caramel apple cookies. For the full instructions and measurements, see the recipe card below.

Step 1: Mix the dry ingredients. Whisk together the flour, cinnamon, baking soda, and salt in a medium bowl.

The dry ingredients whisked together in a large glass measuring cup.

Step 2: Make the dough. Beat the butter and sugars until creamy. Add the eggs and beat until light and fluffy, then mix in the sourdough discard and vanilla. Add the dry ingredients and mix until just combined. Fold in the crushed freeze-dried apples. Chill 2 hours.

The wet ingredients beat together with a hand mixer in a large glass bowl.

Caramel apple sourdough cookie dough in a glass bowl.

Step 3: Portion and add caramel. Scoop the dough into tablespoon-sized balls. Press a piece of caramel into the center of each dough ball.

Twelve sourdough apple cookie dough balls each with a piece of caramel on a parchment-lined baking sheet.

Step 4: Bake. Bake at 350°F for 9–11 minutes. Cool completely on a wire rack.

A dozen baked sourdough caramel apple cookies on a baking sheet.

Caramel apple sourdough cookies cooling on a wire rack.

How to Store

Store caramel apple sourdough cookies in an airtight container at room temperature for up to 5 days.

For longer storage, freeze in a freezer-safe container for up to 6 months. Thaw at room temperature before serving.

A hand holding a caramel apple sourdough cookie that's been split in half to show the melty caramel-filled center.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

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