Salted Caramel Apple Pie Cookies

Why You’ll Love This Recipe

I like this recipe because it’s the perfect fusion of classic apple pie and indulgent bakery-style cookies. Every element is thoughtfully layered—from the soft spiced cookie base to the rich apple filling and crunchy crumble topping. The salted caramel drizzle adds the final touch, balancing sweetness with a hint of salt. They take some time to prep, but the results are absolutely worth it—perfect for fall gatherings, gifting, or just treating myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookies:
1 cup salted butter, softened
1 cup granulated sugar
½ cup packed light brown sugar
1½ tsp vanilla extract
2 large eggs
3 cups all-purpose flour (spooned and leveled)
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
1¼ tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
⅛ tsp ground cloves

For the Apple Filling:
4 large apples, peeled and diced (about 27 oz or 775 grams)
¼ cup salted butter, cubed
2 tbsp apple cider (or 1 tsp lemon juice)
½ cup packed brown sugar
1½ tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves

For the Salted Caramel Sauce:
1 cup granulated sugar
6 tbsp salted butter, cubed
½ cup + 1 tbsp heavy cream
Pinch of flaky sea salt

Cinnamon Sugar Mixture:
½ cup granulated sugar
2¾ tsp cinnamon
¼ tsp nutmeg
⅛ tsp allspice
⅛ tsp ground cloves

For the Crumble Topping:
¼ cup salted butter, melted
¼ cup packed light brown sugar
1½ tbsp granulated sugar
½ cup + 1 tbsp all-purpose flour
¾ tsp cinnamon
Pinch of salt

Directions

Make the Cookie Dough:

1. I cream the softened butter with both sugars using an electric mixer until light and fluffy.

2. I mix in the vanilla and eggs just until combined.

3. I add the dry ingredients (flour, baking soda, baking powder, salt, and spices) and mix until a dough forms.

4. I chill the dough for 30 minutes to make it easier to shape, then scoop into 65-gram balls. After that, I chill the dough balls in the fridge for at least 4 hours (or freeze for 2 hours).

Make the Apple Filling:

1. I cook the diced apples with butter, apple cider, brown sugar, and spices over medium-high heat, stirring often.

2. After 15–18 minutes, when the apples are tender and caramelized, I transfer the filling to a bowl to cool.
   Tip: If the filling seems too wet, I dissolve 1 tsp cornstarch in 1 tsp water and stir it in while still cooking, until thickened.

Make the Salted Caramel Sauce:

1. I melt the sugar over medium heat, stirring until it’s amber in color.

2. I stir in the butter, then slowly whisk in the cream until smooth and bubbly.

3. I finish with a pinch of flaky sea salt and let it cool for 20 minutes.

Make the Crumble:

1. I melt the butter and stir in the sugars, flour, cinnamon, and salt until crumbly.

2. I bake the crumble on a parchment-lined pan at 350°F for 12–14 minutes until golden brown.

3. Once cooled, I break the crumble into smaller pieces for topping.

Bake the Cookies:

1. I preheat the oven to 365°F and line baking sheets with parchment.

2. I roll the chilled dough balls in the cinnamon sugar mixture.

3. I place about 6 cookies per sheet and bake for 10–12 minutes. The edges should be set and the centers slightly underdone.

4. I gently press an indent into the center of each cookie with the back of a spoon after baking, then cool on a rack.

Assemble the Cookies:

1. Once cooled, I spoon some apple filling into the center of each cookie.

2. I sprinkle on the crumble topping and drizzle with the salted caramel.

Serve & Store:

These are best enjoyed fresh after assembling. I store them in the fridge in an airtight container for 4–5 days. I don’t leave them at room temperature overnight because of the fresh apple filling.

Servings and timing

This recipe makes about 14 large cookies.
Prep time: 1 hour
Chill time: 2–4 hours
Bake time: 13 minutes
Total time: About 6 hours (with chilling and cooling)

Variations

• I’ve swapped the apple filling with pears or used a mix of both.

• A dash of cardamom adds extra warmth to the spice mix.

• I sometimes skip the crumble for a cleaner look, or double it for more crunch.

• A splash of bourbon in the apple filling gives the cookies a deeper, richer flavor.

• For a shortcut, I use store-bought caramel and premade apple pie filling (though homemade tastes better!).

Storage/Reheating

Once assembled, I keep the cookies refrigerated in a sealed container. They stay fresh for up to 5 days. If I want to warm them slightly, I microwave for 10–15 seconds. I don’t recommend freezing assembled cookies, but the dough balls, apple filling, and crumble can all be frozen separately.

FAQs

Can I make these ahead of time?

Yes. I make the dough, apple filling, crumble, and caramel up to 2 days ahead. I assemble them fresh after baking.

Do I have to use homemade caramel?

Not at all. Store-bought salted caramel sauce works just fine if I’m short on time.

What’s the best apple variety to use?

I like using Honeycrisp, Granny Smith, or a mix. They hold their shape well and give a balanced sweet-tart flavor.

Can I freeze the cookie dough?

Yes. I freeze the scooped dough balls for up to a month. I thaw them in the fridge overnight before baking.

Why do the cookies need to chill so long?

Chilling prevents spreading and intensifies the flavor. It also gives the cookies their thick, chewy texture.

Conclusion

Salted Caramel Apple Pie Cookies are a show-stopping fall dessert that brings together everything I love about apple pie in a portable, gooey, caramel-drizzled cookie. They’re a bit of a baking project—but once I take that first bite, I know every minute was worth it. Whether I’m baking for a holiday or just because, these cookies never fail to impress.

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