Name: Salted Caramel Apple Pie Cookies
Prep time: 27 min
Cook time: 15 min
Total time: 42 min
Yield: 6
Cuisine: American
Ingredients: 1 cup unsalted butter, cold and sliced; 3⁄4 cup light brown sugar, packed; 3⁄4 cup sugar; 2 large eggs, room temperature; 1 tsp vanilla extract; 2 cups all-purpose flour; 1 cup cake flour; 1 tsp baking soda; 1⁄2 tsp salt; 1⁄2 tsp cornstarch; 1⁄2 tsp apple pie spice; 1⁄4 cup caramel bits; Caramel drizzle, garnish; Sea Salt, garnish; Apple Pie Filling:; 4 medium apples, gala or red or jazz, core removed and diced; 1⁄3 cup sugar; 3 tbsp water; 2 tbsp unsalted butter; 1 tsp cinnamon; 1 tsp nutmeg; 1 tbsp cornstarch

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Made from scratch, these Salted Caramel Apple Pie Cookies are stuffed with a cinnamon-spiced fruity filling and drizzled with salted caramel for a delicious finish. Perfect any time of year, these cookies will be gobbled up in a flash!

These cookies are a sweet hand-held treat with just the right amount of spiced apple goodness in every bite. The salted caramel drizzle adds the perfect touch of a salty and sugary topping that makes these cookies a holiday favorite.

My favorite part about these cookies is the homemade apple filling. While it might be tempting to use a canned filling, it simply won’t work in these cookies. It’s the wrong consistency and texture. Here, you’ll dice the apples small and cook and spice them so the filling will fit perfectly within the cookie dough. Plus, your kitchen will smell absolutely delicious as you cook the apple filling on the stove!

The batter is a simple cookie dough that’s made from scratch. I find that it’s most easily made using a stand mixer with a paddle. However, I did take a shortcut with the salted caramel – it’s pre-made and purchased!

Ingredients Needed

Cookie Dough

Wet Ingredients: unsalted butter, egg, vanilla extract

Dry Ingredients: light brown sugar, white granulated sugar, all-purpose flour, cake flour, baking soda, salt, cornstarch

Spices: apple pie spice, caramel bits

Apple Pie Filling

Apples – remove the core and dice into small pieces

Sugar – use white granulated

Water – to help the ingredients mix and simmer

Butter – use unsalted

Spices – ground cinnamon, ground nutmeg

Cornstarch – to help thicken the filling

Garnishes

Caramel Sauce – use your favorite store-bought brand

Sea Salt – use flaky sea salt

How To Make Salted Caramel Apple Pie Cookies

Note: This is a summary of the recipe steps. For complete instructions, see the recipe card down below.

STEP 1: Make the apple filling. To a small saucepan, add the butter and sugar. Whisk and cook until butter is melted and sugar is combined. Add in the diced apples and spices and cook until softened. Add the cornstarch and water slurry and cook on low, stirring, until thickened. Remove from heat and set aside to cool.

STEP 2: Preheat the oven to 410°F and line a baking sheet with parchment paper or a baking mat. Set aside.

STEP 3: Mix the wet cookie dough ingredients. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars. Add egg and vanilla and mix until combined.

STEP 4: Mix the dry ingredients in a large mixing bowl. Add flour, cake flour, apple pie spice, baking soda, cornstarch, and salt. Whisk to combine.

STEP 5: Add the dry ingredients to the butter mixture and mix to combine.

STEP 6: Assemble the cookies. Use a large cookie scoop and scoop out dough balls and place them on the lined baking sheet. Create a well in the middle of the dough balls using the palm of your hand. Using a small cookie scoop, scoop apple pie filling and place it in the center of half of the cookies. Add a second flattened dough ball on top of the filled cookies and roll them together to form a ball. Place the dough ball back on the baking sheet.

STEP 7: Bake for 14-15 minutes or until the dough ball is just barely set and no longer shiny. Remove from the oven and set to the side to let cookies cool.

STEP 8: Drizzle the caramel on top and garnish with sea salt.

Do I Need To Chill The Dough?

No, you don’t. That said, there’s no harm in doing so, especially if you’re making the dough ahead of time and will be assembling the cookies later.

Can I Freeze The Cookie Dough For Later Use?

Absolutely. Just make sure to wrap it well and thaw it completely in the refrigerator before assembling the cookies.

Which Variety Of Apple Should I Use?

It’s hard to go wrong with the standard baking apple, which is Granny Smith, but I’ve also used Gala, Red, or Jazz with wonderful results. Honey Crisp is also another great one to use.

Can I Substitute Canned Apple Filling?

As I mentioned earlier, I don’t suggest doing this. The canned version contains large pieces of apple and its sauce is too runny to work in this recipe. Here, the filling is cooked down with small diced and spiced apple pieces which fit perfectly into the cookie dough wells without compromising the texture of the cookie dough.

Can I Make These Cookies Ahead Of Time?

Yes! One of the best ideas for these cookies is to make the dough and the apple pie filling ahead of time and let them chill in the fridge until you’re ready to assemble the cookies. You can make the filling ahead and it will keep in the fridge for 4-5 days.

The dough can be frozen and thawed in the fridge before you scoop it to make the cookies. I do this frequently when I don’t have time to devote to a full day of baking. This way, my only time spent on the baking day is the assembly (5 minutes) and actually baking time (15 minutes), plus cooling time. And, the clean-up at this stage is minimal. Win-win!

Variations

Nuts: If you love nuts, consider adding a smattering of finely chopped pecans or walnuts in the dough or as a garnish on the top of the cookies, lightly pressed in before baking.
Pears: Did you know that pears are a wonderful swap for apples in almost any dessert that calls for apples? Or, do a combo of some of each. The pears have a more delicate flavor, but pair just as deliciously with the caramel drizzle on top!
Toffee Bits: Press toffee bits into the top of the unbaked cookies in addition to or as a substitute for the caramel drizzle.

Storage

Store these cookies in an airtight container on the counter or in the fridge for up to 5 days.

More Apple Recipes

Apple Blondies With Cinnamon Glaze

Air Fryer Apple Pie Slices

Slow Cooker Apple Pear Crisp

Best Apple Muffins

Irish Apple Cake with Whiskey Cream Sauce

Salted Caramel Apple Cookies

Mini Apple Pies

Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her viral website Moore or Less Cooking

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6-7 cookies

Salted Caramel Apple Pie Cookies

Prep Time: 27 minutes

Cook Time: 15 minutes

Total Time: 42 minutes

Made from scratch, these Salted Caramel Apple Pie Cookies are stuffed with a cinnamon-spiced fruity filling and drizzled with salted caramel for a delicious finish. Perfect for any time of the year. these cookies will be gobbled up in a flash!

Ingredients

1 cup unsalted butter, cold and sliced
3⁄4 cup light brown sugar, packed
3⁄4 cup sugar
2 large eggs, room temperature
1 tsp vanilla extract
2 cups all-purpose flour
1 cup cake flour
1 tsp baking soda
1⁄2 tsp salt
1⁄2 tsp cornstarch
1⁄2 tsp apple pie spice
1⁄4 cup caramel bits
Caramel drizzle, garnish
Sea Salt, garnish
Apple Pie Filling:
4 medium apples, gala or red or jazz, core removed and diced
1⁄3 cup sugar
3 tbsp water
2 tbsp unsalted butter
1 tsp cinnamon
1 tsp nutmeg
1 tbsp cornstarch

Instructions

Gather all of the ingredients.
Pie filling:
Peel and core and chop the apples. Pat the apples dry.
In a small saucepan add butter and sugar, and cook for 2-3 minutes until the butter is melted.
Whisk the butter and sugar to combine. Add the apples, cinnamon, and nutmeg.
Toss to combine. Cook over medium heat for 4-5 minutes or until softened.
Reduce the heat to low and continue to cook. Stir the apple mixture often.
In a small bowl add cornstarch and water. Whisk to combine. Add the cornstarch mixture to the apples and stir to combine. Continue to heat on low for another 5 minutes. Remove from the heat and allow to cool to room temperature.
Cookies:
Preheat the oven to 410°F. Line a baking sheet with parchment paper or a baking mat.
Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars on medium speed for 2-3 minutes. Add eggs and vanilla and mix until combined. Scrape down the sides of the bowl as needed.
In a large bowl add flour, cake flour, apple pie spice, baking soda, cornstarch, and salt.
Whisk to combine. Add the dry ingredients to the butter mixture. Mix to combine.
Use a large cookie scoop and scoop 3.5oz dough balls. Place the balls on a parchment-lined baking sheet. Use the palm of your hand to press down on the cookie slightly, so that the cookie dough ball creates a thin disk. Using a small cookie scoop, scoop apple pie filling and place it on half of the cookies in the center. Take the dough ball with the apple pie filling and add a second flattened dough ball on top. Roll the dough together to form a ball. Place the dough ball on the baking sheet.
Bake for 14-15 minutes or until the dough ball is just barely set and no longer shiny. Remove from the oven and set to the side to let cookies cool. Drizzle the caramel on top and sprinkle sea salt on top.

Notes

Variations:

Nuts: If you love nuts, consider adding a smattering of finely chopped pecans or walnuts in the dough or as a garnish on the top of the cookies, lightly pressed in before baking.
Pears: Did you know that pears are a wonderful swap for apples in almost any dessert that calls for apples? Or, do a combo of some of each. The pears have a more delicate flavor, but pair just as deliciously with the caramel drizzle on top!
Toffee Bits: Press toffee bits into the top of the unbaked cookies in addition to or as a substitute for the caramel drizzle.