Caramel Apple Cookie Butter Cookie Cake

caramel apple cookie butter cookie cake with Reece's chips

Is it a cookie? Or a cake? I say something in between. This soft, dense treat is a happy medium between cookies and cake – hence the name, cookie cake. Succulent apples and cinnamon, along with tasty caramels, are complemented by the infallible Speculoos Cookie Butter. I first tasted cookie butter the week before making this, and it was truly a life-changing moment for me. My first thought was “mmm!” My second, “how can I incorporate this into a recipe?” And now I feel I have fulfilled that delicious task with this fun dessert for any occasion. Enjoy!

Caramel Apple Cookie Butter Cookie Cake

based on recipe from

makes one 9″ round cake, about 8 servings

caramel apple cookie butter cookie cake with Reece's peanut butter chips


for cookie cake

  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp baking powder
  • dash of cinnamon
  • scant 1/2 tsp salt
  • 2 eggs
  • 2 tbls milk
  • 1/2 cup organic light agave syrup
  • 1/4 cup Speculoos Cookie Butter
  • 1 tsp pure vanilla extract
  • 1/4 cup Reese’s peanut butter chips
  • 2 pouches Weight Watchers by Whitman’s brand Bite Size Caramels
  • about 3/4 of one medium-large Gala apple, chopped

for topping

  • remaining 1/4 of the Gala apple, sliced
  • large splatter of cinnamon
  • 1 tbl Speculoos cookie butter
  • 1 tbl caramel syrup (I used King’s Cupboard brand cream caramel sauce)


Preheat oven to 350 Fahrenheit. Spray a 9″ round pan with nonstick spray.

In a large bowl, combine the flours, baking powder, small sprinkling of cinnamon, and salt. Mix.

Beat in the eggs. Add milk, agave syrup, vanilla and 1/4 cup cookie butter (softening the cookie butter in the microwave first will help with mixing!) Mix well.

Use a sharp knife to chop the caramels into smaller pieces. Pour the caramel pieces into the mixture. Add Reece’s peanut butter chips and chopped 3/4 of the Gala apple.

Pour mixture into prepared pan. Arrange reserved apple slices in center, and sprinkle cinnamon generously over that. Bake in prepared oven for 35-40 minutes, or until a cake tester inserted in the center comes out clean.

Remove from oven. Microwave 1 tbl caramel sauce and 1 tbl cookie butter, separately, for 15 seconds each. While cake is still hot, drizzle caramel sauce and cookie butter over the surface, trying to cover each area evenly.

Enjoy warm.

apple caramel cookie butter cookie cake

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