Salted Caramel Apple Pie Cookies
These cozy fall cookies are filled with tender spiced apples, topped with brown sugar crumble, and finished with a rich salted caramel drizzle—just like mini apple pies!
- Prep Time: 1 hour
- Cook Time: 13 minutes
- Total Time: 1 hour 13 minutes
- Yield: 14 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies:
1 cup salted butter, softened (226g)
1 cup granulated sugar
½ cup light brown sugar, packed
1½ tsp vanilla extract
2 large eggs
3 cups all-purpose flour (390g), spooned & 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 775g or 27 oz)
¼ cup salted butter, cubed (4 tbsp)
2 tbsp apple cider (or 1 tsp lemon juice)
½ cup brown sugar, packed
1½ tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
For the Salted Caramel Sauce:
1 cup granulated sugar (206g)
6 tbsp salted butter, cubed
½ cup + 1 tbsp heavy cream
Pinch of flaky sea salt
For the Cinnamon Sugar Coating:
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 light brown sugar, packed
1½ tbsp granulated sugar
½ cup + 1 tbsp all-purpose flour
¾ tsp cinnamon
Pinch of salt
Instructions
1. Make the Cookie Dough:
Cream butter and sugars until fluffy. Mix in vanilla and eggs. Add dry ingredients and mix until a dough forms. Chill for 30 minutes, then scoop into 65g balls. Chill again for at least 4 hours (or 2 hours in the freezer).
2. Make the Apple Filling:
Cook diced apples with butter, cider, brown sugar, and spices for 15–18 minutes, stirring occasionally. Let cool completely. (Can be made up to 2 days ahead.)
3. Make the Salted Caramel Sauce:
Melt sugar until amber, then stir in butter and cream. Add salt. Let cool for 20 minutes. (Can be made up to 2 weeks ahead and stored refrigerated.)
4. Make the Crumble:
Mix all ingredients and bake at 350°F for 12–14 minutes until golden. Let cool and break into smaller pieces.
5. Bake the Cookies:
Preheat oven to 365°F. Roll dough balls in cinnamon sugar. Place 6 per tray and bake for 10–12 minutes. Once out of the oven, press a well into the center of each cookie and let cool.
6. Assemble:
Fill cookie wells with apple filling, sprinkle with crumble, and drizzle with caramel sauce.
Notes
If apple filling is too runny, mix 1 tsp cornstarch with 1 tsp water and cook into the filling until thickened.
Cookie dough can be pre-scooped and frozen for up to 1 month.
Assembled cookies are best enjoyed immediately but can be stored in the fridge for up to 4–5 days.
Find it online: https://allrecipesmade.com/salted-caramel-apple-pie-cookies/
