The “Cookies & Cream” Caramel Apple

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Pretty sure this apple speaks for itself. Cookies and cream is a classic combo, and its hard to find someone who doesn’t love those iconic chocolate sandwich cookies. I love the crunch of the cookies with the sweetness of the white chocolate, and chewy caramel… sigh. I am one happy girl when munching on this apple!


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As with all of the apples this week I am not including measurement for the toppings so you can customize your apples as you please!

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The “Cookies & Cream” Caramel Apple


  • Caramel:
  • ¼ cups Butter
  • 1 cup White Syrup
  • 14 ounces, fluid Eagle Brand Condensed Milk
  • 2 cups White Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • Apples
  • White Chocolate Chips, melted
  • Crushed chocolate sandwich cookies


  • Assemble all ingredients: wash and dry apples, insert sticks, and butter a cookie sheet or like cookie sheet with silicone baking mat.
  • Heat all ingredients except vanilla in a heavy 2-quart saucepan over medium/low heat, stirring constantly.
  • When caramel reaches soft ball stage (235°F–240°F) remove from heat and add vanilla. Let cool a few minutes. I like to pour the caramel into a preheated slow cooker to keep warm.
  • Using the stick inserted in the apples, dunk apples in the hot caramel and twirl slowly away from the heat for a couple of minutes.
  • Dip apples in white chocolate and roll in crushed cookies.
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