Irresistible Apple Pie Cookies with Salted Caramel Drizzle: Your Ultimate Fall Baking Delight
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Embrace the cozy flavors of autumn with these truly irresistible Apple Pie Cookies. Imagine fall encapsulated in a single bite: a delicious, thick, and gooey cookie bursting with warm cinnamon flavor, generously topped with tender cinnamon-spiced apples and a luscious drizzle of homemade salted caramel. These aren’t just any cookies; they offer a delightful contrast with their perfectly crispy edges and an unbelievably soft, chewy center. What makes them even better is their simplicity – you only need a hand whisk and a spatula, making them a joy to bake for any skill level. Get ready to impress your family and friends with this seasonal treat that tastes like a miniature apple pie in cookie form.
These Apple Pie Cookies are destined to become your new favorite fall dessert. Each bite delivers a comforting symphony of flavors and textures that evoke memories of crisp autumn days and holiday gatherings. The cookies themselves are wonderfully thick and incredibly soft, infused with a generous amount of cinnamon that perfectly complements the sweet and slightly tart apple topping. The final touch of rich, salty caramel elevates these treats from delicious to utterly divine. The textural contrast between the slightly crisp exterior and the melt-in-your-mouth gooey interior is what truly sets this recipe apart, making them an unforgettable experience. Prepare yourself for a baking adventure that you’ll want to revisit every season!
This apple pie cookie recipe is not just full of flavor; it’s a celebration of classic fall tastes, crafted into a convenient and delightful cookie form. Once you try them, you’ll understand why they’re so addictive and why you’ll be making them repeatedly!
For more delicious cookie recipes that are sure to satisfy your sweet tooth, make sure to try our Lemon Blueberry Cookies, a bright and zesty treat; our sophisticated Tiramisu Cookies; and our comforting Coffee Cake Cookies.
WHY THIS RECIPE WORKS
These Apple Pie Cookies aren’t just another cookie recipe; they’re a carefully crafted combination of flavors and textures designed to deliver the ultimate fall experience. Here’s why this recipe truly shines and why it will quickly become a cherished part of your seasonal baking repertoire:
- Cinnamon Cookies: The base of this delightful treat is a soft, chewy cookie dough generously flavored with an abundance of warming cinnamon. This isn’t just a hint of spice; it’s a deep, aromatic cinnamon embrace that forms the perfect foundation for the apple pie elements. The rich cinnamon flavor permeates every inch of the cookie, ensuring a comforting warmth with every bite.
- Crispy Edges and Soft Center: Achieving the perfect cookie texture is an art, and this recipe masters it. You’ll be treated to cookies with beautifully crispy, golden-brown edges that provide a satisfying crunch, seamlessly transitioning into an incredibly soft, gooey, and chewy center. This contrast in textures is a hallmark of a truly great cookie and elevates the entire eating experience.
- Apples and Caramel: The cookies are decadently topped with a homemade cinnamon-spiced apple filling that tastes just like the heart of a warm apple pie. This is then finished with a drizzle of rich, homemade salted caramel, adding a layer of complex sweetness and a hint of saltiness that perfectly balances the fruit and spice. This combination delivers a sophisticated flavor profile that is both familiar and exciting.
INGREDIENT NOTES
Understanding the role of each ingredient is key to successful baking. Below are some essential notes on the key components of this recipe. For a complete and detailed list of all ingredients and their precise measurements, please refer to the comprehensive recipe card located at the bottom of this post.
- Butter: The recipe calls for melted butter, which is then cooled to room temperature. This specific temperature is vital for incorporating it properly with the sugars, creating a smooth batter that results in a chewy, tender cookie with delightful crispy edges. Avoid using hot butter, as it can “fry” the eggs and affect the cookie’s texture.
- Dark brown sugar: Dark brown sugar is a star ingredient here, chosen for its higher molasses content compared to light brown sugar. This extra molasses contributes significantly more moisture to the cookie dough, which is essential for achieving that wonderfully soft and chewy texture that makes these cookies so satisfying. It also adds a deeper, richer caramel-like flavor.
- Apples: For the best results in this recipe, I highly recommend using red Gala apples. Gala apples are a fantastic choice for baking because they are sweet, crisp, and hold their shape well when cooked, preventing them from turning into mush. Remember to rinse and peel them thoroughly before cutting them into thin, uniform slices to ensure even cooking and a tender bite in your filling.
- Cinnamon: Cinnamon is the undisputed star spice in these cookies, woven throughout multiple layers of the recipe. It’s not just an accent; it’s a foundational flavor. Its warm, sweet, and woody notes are the epitome of fall and perfectly complement the natural sweetness of apples. This classic pairing truly brings out that quintessential “fall in a cookie” taste.
- All-Purpose Flour: This forms the structure of our cookies. Make sure to measure it correctly, ideally by weight, to avoid a dense or dry cookie. Sifting it with other dry ingredients helps prevent lumps.
- Eggs: Large eggs bind the ingredients together, add moisture, and contribute to the cookie’s rich flavor and texture. Ensure your egg is at room temperature for better emulsification with the butter and sugar.
- Baking Powder & Baking Soda: These are our leavening agents, working in tandem to give the cookies their perfect lift and chewy texture. Baking soda reacts with the acidic brown sugar, while baking powder provides additional rise.
- Vanilla Extract: A good quality vanilla extract enhances all the other flavors in the cookie, adding depth and a touch of sweetness.
STEP BY STEP INSTRUCTIONS – APPLES AND CARAMEL
Creating these magnificent Apple Pie Cookies is a straightforward process, and the best part is, you won’t need any fancy equipment. A simple hand whisk and a spatula are all that’s required to bring these delightful flavors to life. Here’s how to prepare the crucial apple filling and the luscious salted caramel that will crown your cookies. The complete recipe with detailed measurements and instructions can be found in the recipe card below.
STEP 1: Prepare the Apple Pie Filling. Begin by taking your thinly sliced apple pieces and adding them to a large pan. To these, incorporate the softened butter, aromatic cinnamon, rich brown sugar, a splash of lemon juice to balance the sweetness, fragrant vanilla extract, and a small pinch of salt to enhance all the flavors. Place the pan over medium heat and allow the mixture to cook gently for approximately 8-9 minutes. During this time, the apples will soften beautifully, becoming tender but still retaining a slight bite, and the liquid will gradually evaporate, leaving behind a thick, glossy sugar coating that clings to the apple slices. Once achieved, carefully transfer this warm, fragrant filling to a bowl and set it aside to cool completely to room temperature. This cooling step is important to ensure it doesn’t melt the cookie when assembled.
STEP 2: Make the Salted Caramel. In a small, heavy-bottomed saucepan, combine the granulated sugar and water. Place the saucepan over medium heat. Allow the sugar to slowly melt and caramelize without stirring initially. Resist the urge to stir until the sugar begins to dissolve and turn into a liquid. Continue cooking until it reaches a beautiful golden-brown color. Once the caramel has reached this perfect hue, carefully stir in the butter until it is completely melted and smoothly incorporated. Next, gradually add the heavy cream, a little at a time, while stirring continuously. Be cautious as the mixture will bubble up quite vigorously at this stage – a strong reaction is normal, but keep your fingers away from the hot caramel. Keep stirring constantly until the caramel has thickened and gathered into a cohesive sauce. Continue to stir for an additional minute after it has come together, ensuring a smooth and consistent texture.
STEP 3: Cool the Caramel. Immediately remove the saucepan from the heat. Add a generous pinch of salt to the caramel and stir it in thoroughly to combine. This salt is crucial for balancing the sweetness and adding that signature “salted caramel” flavor. For faster cooling, transfer the warm caramel to a shallow bowl or dish. Let it cool down to room temperature on your kitchen counter. As it cools, the caramel will thicken further, reaching a perfect drizzling consistency. If you’re not using it immediately, it can be stored in an airtight container in the fridge.
STEP BY STEP INSTRUCTIONS – COOKIES
Now that your apple filling and salted caramel are cooling, it’s time to prepare the star of the show: the cinnamon cookies! This process is designed to be user-friendly, ensuring delicious results without needing an electric mixer. Follow these steps carefully to achieve those perfect crispy edges and soft, gooey centers.
STEP 1: Combine Wet Ingredients. First, melt the butter gently, either in a microwave in short bursts or in a small saucepan over low-medium heat. The goal is to melt it without letting it bubble or brown, as this can affect the final texture. Once melted, pour the butter into a large mixing bowl and let it cool down significantly, ideally to room temperature or slightly cooler. You can speed this up by placing it in the fridge for about 15-20 minutes, stirring occasionally. Once cooled, add both the granulated sugar and the dark brown sugar to the melted butter. Using a spatula, whisk them together vigorously for about 1 minute until well combined and slightly lighter in color. Next, crack in the large egg and pour in the vanilla extract. Mix these ingredients thoroughly until they are fully incorporated into the sugar-butter mixture, ensuring a smooth and consistent base for your cookie dough.
STEP 2: Incorporate Dry Ingredients. In a separate, medium-sized bowl, prepare your dry ingredients. Whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Make sure these are thoroughly combined to ensure even distribution of leavening and flavor throughout the cookies. Gradually add this dry mixture to your wet ingredients. Using your spatula, gently mix everything together until just combined. It’s crucial not to overmix at this stage; overmixing can develop the gluten in the flour too much, leading to tough, dense cookies instead of soft and chewy ones.
STEP 3: Form and Chill the Cookies. Once your dough is ready, use a medium 2-ounce cookie scoop or a ¼ cup measurement (approximately 55g) to portion out 11 equally sized cookies. Take each scooped portion and, using the palms of your hands, gently roll it into a smooth, uniform ball. In a small, shallow bowl, combine the additional sugar and cinnamon for your coating. Roll each cookie dough ball generously in this cinnamon sugar mixture, ensuring it’s fully coated. Place the coated cookie dough balls onto a baking tray lined with parchment paper, leaving enough space between them. Transfer the tray to the fridge and allow the cookies to chill for at least 30 minutes. This chilling period is essential; it helps the butter solidify, preventing the cookies from spreading too much in the oven and ensuring they maintain their shape and develop those desirable crispy edges.
While your cookie dough is chilling, make sure to preheat your oven to 180ºC / 355ºF. Also, prepare an additional baking sheet by lining it with baking paper, ensuring you’re ready to bake as soon as the chilling time is complete.
STEP 4: Bake the Cookies. Once your oven is preheated and your cookies are chilled, arrange them on the prepared baking trays. For optimal baking and to prevent overcrowding, place 6 cookies on one tray and the remaining 5 on another. It’s best to bake one tray at a time to ensure even heat distribution and consistent results. Bake each tray for approximately 10-11 minutes. The cookies should have golden edges but still appear slightly soft and underbaked in the center. Remember to keep the unbaked cookies in the fridge until you are ready to bake them to maintain their chilled state.
STEP 5: Create the Indentations. This is a crucial step for filling your cookies! Immediately after removing a tray of baked cookies from the oven, while they are still warm and soft, use the back of a ¼ cup measuring cup or a large tablespoon to gently press into the middle of each cookie. Apply steady pressure to create a clear, deep indent. This creates the perfect little well for your delicious apple filling. Be careful not to press all the way through the cookie.
STEP 6: Cool, Fill, and Drizzle. Allow the indented cookies to cool on the baking tray for about 5 minutes. They will still be quite delicate and soft straight out of the oven, so this brief cooling period helps them firm up slightly. After 5 minutes, use a spatula to carefully transfer them to a wire cooling rack. It’s essential to let them cool down completely on the rack to room temperature. Once entirely cooled and firm, you can proceed to fill the indentations with your prepared cinnamon apples. Finally, generously drizzle each cookie with the homemade salted caramel. Serve immediately and enjoy the delightful flavors of fall! Any leftover caramel can be stored in an airtight jar in the fridge for up to 3 weeks.
EXPERT BAKING TIPS
Achieving bakery-quality results in your home kitchen is easier than you think with these expert tips. These small adjustments can make a significant difference in the outcome of your Apple Pie Cookies, ensuring they turn out perfectly every time.
- Use a kitchen scale: For consistent and precise baking, a digital kitchen scale is your best friend. My default setting for recipes is grams because it is the most accurate way of measuring ingredients, especially flour and sugars. Unlike volume measurements (cups), which can vary significantly depending on how ingredients are packed, weighing ensures you use the exact quantities needed for the perfect chemical balance in your recipe. I therefore highly recommend investing in and using a kitchen scale for optimal results.
- Don’t over mix your batter: Once you’ve added the dry ingredients to the wet, mix them only until they are just combined. Overmixing the dough develops the gluten in the flour, which can lead to tough, dry cookies rather than the soft and chewy texture we’re aiming for. I always finish with a spatula after everything has mixed together, giving it one final gentle fold. This ensures that any pockets of unmixed flour at the bottom of the mixing bowl are fully incorporated without overworking the dough.
- Light vs. dark baking pans: The type of baking pan you use can greatly impact your cookies. For the best result, use an aluminum baking pan, preferably greased lightly and lined with baking paper on the bottom. Aluminum pans are light in color and reflect heat, meaning they bake more gently and evenly. This results in a softer cookie with a lighter, golden-brown crust. If you use a dark-colored baking pan, it will absorb more heat, leading to a darker, crispier bottom crust and potentially a dryer cookie overall.
- Chill the Dough Properly: Don’t skip the chilling step! Refrigerating the cookie dough for at least 30 minutes allows the butter to re-solidify and the flavors to meld. This prevents the cookies from spreading too much in the oven, ensuring thicker cookies with those desirable chewy centers and crispy edges. It also enhances the overall flavor.
- Don’t Overcrowd the Baking Sheet: Give your cookies space! Placing too many cookies on a single baking sheet can lead to uneven baking. The cookies will spread into each other, and the trapped moisture can steam them rather than bake them properly, preventing those lovely crispy edges. Bake in batches if necessary, keeping the unbaked dough chilled in the fridge.
- Correct Oven Temperature: Ensure your oven is accurately calibrated. An oven thermometer can confirm if your oven is running at the correct temperature. An oven that is too hot can burn the edges before the center cooks, while one that is too cool can lead to flat, overly spread cookies.
FAQ
Have questions about making these delectable Apple Pie Cookies? We’ve got answers! Here are some frequently asked questions to help you bake with confidence and ensure perfect results every time.
Absolutely! If you prefer a larger, more indulgent cookie, you can certainly adjust the size. Use a large cookie scoop (around 2.5-3 ounces or about 70-85g of dough per cookie). When baking larger cookies, you will need to increase the baking time slightly to ensure they cook through evenly. Bake them for approximately 12-13 minutes, or until the edges are golden brown and the centers are just set but still slightly soft.
Yes, preparing parts of this recipe ahead of time is a fantastic way to streamline your baking process! For the cookie dough, scoop it into individual balls and place them in an airtight container, or tightly cover the tray with plastic wrap. Store these cookie balls in the fridge overnight. When you’re ready to bake, follow the instructions in the recipe. The homemade salted caramel can also be made in advance; store it in an airtight container in the fridge for up to 3 weeks. However, for the freshest taste and best texture, I recommend making the apple filling on the day you plan to assemble and serve the cookies, as fresh apples tend to hold their texture better.
Freezing the cookie dough is an excellent option for future cravings! After scooping the cookie dough into balls, arrange them on a baking sheet and flash freeze them for about an hour until solid. Once firm, transfer the frozen cookie dough balls to an airtight freezer-safe bag or container. You can store them in the freezer for up to 30 days. When you’re ready to bake, there’s no need to thaw completely; simply let the cookie balls sit at room temperature for about 1 hour before baking them as instructed in the recipe, adding an extra minute or two to the baking time if needed.
While Gala apples are recommended for their sweet flavor and ability to hold their shape, other firm, slightly tart apples also work well. Good alternatives include Honeycrisp, Fuji, Granny Smith (for a tarter filling), or Braeburn. Avoid apples that become too mushy when cooked.
Caramel crystallization can happen if sugar crystals form on the sides of the pan and fall back into the syrup. To prevent this, ensure your saucepan is impeccably clean, and avoid stirring the sugar and water mixture until it starts to turn golden. If crystals do form, you can try adding a tablespoon or two of hot water and stirring gently over low heat to dissolve them, but sometimes it’s best to start over for the best results.
Yes, while the homemade salted caramel adds a special touch, you can definitely use your favorite high-quality store-bought caramel sauce as a convenient alternative. Simply warm it slightly before drizzling for easier application and a smooth finish.
STORAGE
To maintain the delicious freshness and optimal texture of your Apple Pie Cookies, proper storage is essential. Once the cookies have completely cooled to room temperature after being filled and drizzled, transfer them to an airtight container. Store them at room temperature on your kitchen counter. While they are undoubtedly best enjoyed within the first 1-2 days for peak crispiness and chewiness, these cookies will remain wonderfully moist and flavorful for up to 3-4 days when stored correctly. If storing longer, the caramel and apple filling might soften the cookie slightly, but they will still be incredibly tasty.
Other Cookie Recipes To Try
If you’ve fallen in love with these Apple Pie Cookies, you’re in for a treat! Our collection of cookie recipes is filled with unique and delicious options perfect for any occasion or craving. Whether you’re looking for something festive, fruity, or comforting, you’ll find a new favorite among these:
- Red Velvet Cookies with Cream Cheese Frosting
- 25 Best Summer Dessert Ideas
- Carrot Cake Cookies
- 20 Best Easter Dessert Ideas
If you loved baking and tasting this recipe, please make sure to leave a STAR REVIEW to let us know your thoughts! Don’t forget to tag me on Instagram @juliemarieeats when you share your delicious creations. To get even more baking inspiration and ideas, be sure to follow me on Pinterest.
Apple Pie Cookies
Pin Recipe
Equipment
- Cookie scoops
- Large pan
- Small saucepan
- Two large mixing bowls
- Spatula
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
APPLE PIE FILLING
- 1 (150 g) large gala apple peeled, cored and cut into thin slices
- 15 g butter
- 25 g dark brown sugar
- 1 teaspoon lemon juice
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- A small pinch of salt
SALTED CARAMEL (OPTIONAL – CAN BE REPLACED WITH STORE-BOUGHT CARAMEL)
- 45 gram granulated sugar
- 1 ½ teaspoon water
- 10 gram butter
- 50 gram heavy cream
- Pinch of salt
CINNAMON COOKIES
- 110 g butter melted and cooled
- 100 g granulated sugar
- 100 g dark brown sugar
- 1 large egg around 56 g with shell
- 1 teaspoon vanilla extract
- 230 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon salt
CINNAMON SUGAR COATING
- 50 g sugar
- 1 teaspoon cinnamon
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it’s recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
APPLE PIE FILLING
- Rinse, peel and core the apple. Then cut the apple into thin, uniform slices, ensuring they are roughly the same thickness for even cooking.
- Add the prepared apple slices to a large pan. To this, add the butter, dark brown sugar, lemon juice, cinnamon, vanilla extract, and a small pinch of salt. Cook this mixture over medium heat for 8-9 minutes, stirring occasionally. The apples should become tender but still hold their shape, and the liquid should evaporate, leaving a thick, syrupy sugar coating.1 (150 g) large gala apple, 15 g butter, 25 g dark brown sugar, 1 teaspoon lemon juice, ½ teaspoon cinnamon, ½ teaspoon vanilla extract, A small pinch of salt
- Once cooked, transfer the apple filling to a clean bowl. Allow it to cool completely to room temperature on the kitchen counter, or place it in the fridge for quicker cooling, until it’s ready to be used as a delicious topping.
SALTED CARAMEL
- In a small, heavy-bottomed saucepan, combine the granulated sugar and water. Place over medium heat and allow the sugar to melt and turn into a beautiful golden-brown caramel. Avoid stirring until the sugar has completely dissolved and changed color to prevent crystallization.45 gram granulated sugar, 1 ½ teaspoon water
- Once the caramel is a rich golden brown, carefully stir in the butter until it has fully melted and integrated. Then, gradually add the heavy cream, a small amount at a time, while continuously stirring. Be extremely cautious as the mixture will bubble up strongly; keep your hands clear. Continue stirring constantly until the caramel sauce has thickened and gathered together. Once it has reached this stage, continue stirring for another minute to ensure smoothness.10 gram butter, 50 gram heavy cream
- Turn off the heat and stir in a pinch of salt. Transfer the caramel to a shallow bowl to help it cool faster. Allow it to cool down to room temperature on your kitchen counter or in the fridge until it reaches a thick, drizzly consistency.Pinch of salt
COOKIES
- Melt the butter gently in the microwave or a small saucepan over low-medium heat; avoid bubbling or browning. Pour the melted butter into a large mixing bowl and let it cool to room temperature. This typically takes about 20 minutes in the fridge with occasional stirring.110 g butter
- Once the butter has reached room temperature, add both the granulated sugar and dark brown sugar to the bowl. Using a spatula, whisk them together for 1 minute until well combined and slightly lighter. Alternatively, use a stand mixer with a paddle attachment for this step.100 g granulated sugar, 100 g dark brown sugar
- Add the large egg and vanilla extract to the mixture. Mix thoroughly with the spatula until all ingredients are well combined and the mixture is smooth.1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, stir together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until evenly distributed. Gradually add these dry ingredients to the wet mixture. Using a spatula, mix until just combined, being careful not to overmix to maintain a tender cookie texture.230 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 ½ teaspoon ground cinnamon, ½ teaspoon salt
- Using a medium 2-ounce cookie scoop or ¼ cup (55g) measurement, scoop out 11 portions of cookie dough. Roll each portion gently between your hands to form a smooth, even ball.
- In a small bowl, mix together the sugar and cinnamon for the coating. Roll each cookie dough ball thoroughly in this cinnamon sugar mixture until fully coated. Place the coated cookie dough balls onto a baking tray lined with baking paper, ensuring they are spaced apart. Refrigerate the cookies for 30 minutes to allow them to set and prevent excessive spreading during baking.50 g sugar, 1 teaspoon cinnamon
- Meanwhile, preheat your oven to 180ºC / 355ºF and prepare a baking sheet with baking paper. Arrange 6 cookies on one tray and the remaining 5 on another. Bake one tray at a time for 10-11 minutes, or until the edges are golden and the centers are still soft.
- Immediately after removing the cookies from the oven, while they are still hot and soft, use the back of a ¼ cup measuring cup or a tablespoon to gently press into the middle of each cookie, creating a deep indentation. This creates the perfect well for your apple filling (refer to photos in the blog post for visual guidance).
- Allow the cookies to cool on the baking tray for 5 minutes. They will still be very soft, so this brief cooling helps them firm up slightly. Then, use a spatula to carefully lift them onto a wire cooling rack and let them cool down completely to room temperature.
- Once completely cooled, fill the indentations of each cookie generously with the prepared cinnamon apple filling. Finish by drizzling each cookie with the homemade salted caramel. Any leftover caramel can be stored in an airtight jar in the fridge for up to 3 weeks. Serve immediately and savor every delightful bite!