Salted Caramel Apple Pie Cookies

Growing up, my kitchen was often filled with the warm, inviting scents of baked goods, especially around autumn. On crisp fall days, my family would gather to make apple pie. It was a cherished tradition where laughter mingled with the aroma of cinnamon and caramel, creating memories that still warm my heart. As I got older, I wanted to capture that experience in a new way and create something that combines the comfort of apple pie with the fun of cookies. That’s how I came up with these Salted Caramel Apple Pie Cookies. They’re perfect for sharing with friends or enjoying with a warm cup of cider.

These cookies fuse the classic flavors of apple pie with the delightful portability of a cookie. With juicy apples, salted caramel drizzle, and a crunchy crumble topping, each bite is packed with fall flavor. Plus, they’re easier to make than a traditional pie, making them the ideal treat for any occasion.

why make this recipe

Salted Caramel Apple Pie Cookies are not just delicious; they bring together the best elements of two beloved desserts. The combination of buttery cookies, tender apple filling, and the sweet, salty richness of caramel creates an irresistible treat. They’re simple enough to make for a weeknight snack, yet impressive enough to serve at gatherings. This recipe is perfect for anyone looking to impress without the hassle of a full pie.

how to make Salted Caramel Apple Pie Cookies

Ingredients

• For the Cookies:

  • 1 cup salted butter, softened at room temperature (226 grams)
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 and 1/2 tsp vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour, spooned & leveled (390 grams)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 and 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/8 tsp ground cloves

• For the Apple Filling:

  • 4 large apples, peeled and diced (775 grams or 27 ounces of diced apple)
  • 1/4 cup salted butter, cubed (4 tbsp)
  • 2 tbsp apple cider (or 1 tsp of lemon juice)
  • 1/2 cup brown sugar, packed
  • 1 and 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves

• For the Salted Caramel Sauce:

  • 1 cup granulated sugar (206 grams)
  • 6 tbsp salted butter, cubed
  • 1/2 cup + 1 tbsp heavy cream
  • Pinch of flaky sea salt (like Maldon brand)

• For the Cinnamon Sugar Coating:

  • 1/2 cup granulated sugar
  • 2 and 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • 1/8 tsp ground cloves
  • 1/4 cup salted butter, melted

• For the Crumble:

  • 1/4 cup light brown sugar, packed
  • 1 and 1/2 tbsp granulated sugar
  • 1/2 cup + 1 tbsp all-purpose flour
  • 3/4 tsp cinnamon
  • Pinch of salt

Directions

1. 
   

   Make the Cookie Dough: In a large bowl, cream the softened butter with an electric mixer on medium-high speed. Add the sugars and mix until combined, about 1 minute. Add the vanilla and eggs, mixing until just combined. Add all the dry ingredients and mix until a dough forms. Chill in the fridge for 30 minutes to make rolling easier.

   
   

   Make-Ahead Tip: You can freeze the dough balls for up to a month and simply thaw in the fridge before baking.

   
   
2. 
   

   Make the Apple Filling: Peel and dice the apples into bite-size chunks. In a medium pan over medium-high heat, combine the apple filling ingredients and cook for 15 to 18 minutes, stirring occasionally until tender. Transfer to a medium bowl to cool.

   
   

   Make-Ahead Tip: This can be made up to 2 days in advance and stored in the fridge.

   
   
3. 
   

   Make the Salted Caramel Sauce: Prepare the salted caramel sauce according to your favorite 10-minute recipe. Allow it to cool at room temperature for about 20 minutes until it thickens.

   
   

   Make-Ahead Tip: Store it in a jar in the refrigerator for up to 2 weeks.

   
   
4. 
   

   Scoop & Chill the Dough: Scoop the dough into 65-gram balls with a cookie scoop and chill in an airtight container in the fridge for at least 4 hours or in the freezer for 2 hours.

   
   
5. 
   

   Make the Crumble: Preheat your oven to 350° F. Melt the butter in a medium bowl, then stir in the remaining crumble ingredients until crumbly. Spread it onto a parchment-lined pan and bake for 12-14 minutes until golden brown. Let it cool, breaking it into smaller pieces.

   
   

   Make-Ahead Tip: This can be made 1-2 days in advance and stored at room temperature.

   
   
6. 
   

   Bake the Cookies: Preheat the oven to 365° F. Line cookie sheets with parchment paper. Mix the sugar and spices for coating in a small bowl. Roll the dough balls in this mixture, placing about 6 on each sheet. Bake for 10-12 minutes until the edges are set but the centers look slightly underdone. Let them cool on the sheets for a few minutes before transferring to a wire rack.

   
   
7. 
   

   Assemble the Cookies: Once the cookies are cooled, spoon the apple filling into the centers, sprinkle crumble on top, and drizzle salted caramel sauce over them.

   
   
8. 
   

   Serve & Store: Enjoy your cookies right away! Store any leftovers in an airtight container in the fridge for 4-5 days. Avoid leaving them at room temperature due to the fresh fruit.

   
   

tips to make Salted Caramel Apple Pie Cookies

• Ensure your butter is softened to room temperature for easy mixing.
• Don’t skip chilling the dough; it helps the cookies keep their shape.
• Taste your apple filling and adjust the sugar and spices to fit your taste!

how to serve Salted Caramel Apple Pie Cookies

These cookies are best served warm and can be enjoyed on their own or alongside a scoop of vanilla ice cream. They make a delightful addition to any dessert platter or serve them with coffee for a cozy gathering.

how to store Salted Caramel Apple Pie Cookies

Store the cookies in an airtight container in the refrigerator for 4-5 days. If you have leftovers, make sure they stay cool to keep the apple filling fresh.

variation

Feel free to mix up the filling by adding dried cranberries, walnuts, or even caramel bits for an extra layer of flavor and texture.

Print

FAQs

• Can I use other fruits? Yes! Pears or berries work well for a different twist on the filling.
• How do I make these cookies gluten-free? Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Can these cookies be frozen? Yes! Assemble them and freeze before baking. When ready, bake straight from the freezer, adding a minute or two to the baking time.