Description

These Salted Caramel Apple Pie Cookies combine the best of apple pie and cookies into one delightful treat. Soft, cinnamon-spiced cookie dough balls encase tender apple filling, topped with a crunchy crumble and drizzled with luscious homemade salted caramel sauce. Perfect for fall or any time you crave a comforting, sweet dessert with a touch of salty caramel goodness.

Ingredients

Scale

Cookie Dough

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

Apple Filling

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

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 (Maldon recommended)

Cookie 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

Crumble Topping

1/4 cup salted butter, melted
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

Instructions

Make the Cookie Dough: In a large bowl, cream the softened butter with an electric mixer on medium-high speed. Add the granulated and light brown sugars and mix until fully combined and creamy, about 1 minute. Incorporate the vanilla extract and eggs, mixing until just combined. Gradually add the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cloves), mixing until a cohesive dough forms. Cover and chill the dough for 30 minutes to make it easier to handle. Note: The dough can be portioned into balls and frozen for up to 1 month; thaw in the fridge overnight before baking.
Make the Apple Filling: Peel and dice the apples into bite-sized pieces. In a medium pan over medium-high heat, combine the diced apples, salted butter, apple cider (or lemon juice), brown sugar, cinnamon, nutmeg, and ground cloves. Cook for 15 to 18 minutes, stirring occasionally to prevent sticking. Cook until apples are tender to your liking. Transfer the mixture to a medium bowl and cool completely at room temperature or in the fridge. This filling can be prepared up to 2 days ahead and stored in a sealed container in the refrigerator.
Make the Salted Caramel Sauce: Prepare the salted caramel sauce following an easy 10-minute homemade caramel sauce recipe: melt sugar over medium heat until amber, add cubed butter stirring until combined, then slowly add heavy cream and a pinch of flaky sea salt. Allow the sauce to cool at room temperature for about 20 minutes until thickened. Store refrigerated in a jar for up to 2 weeks if not using immediately.
Scoop & Chill the Dough: Using a large cookie scoop, portion the dough into 65-gram balls. Place the balls in an airtight container and chill them in the fridge for at least 4 hours, or freeze for 2 hours, or refrigerate up to 48 hours. Important: Scoop the dough into balls before chilling; this makes rolling and baking easier. If chilling before scooping, dough becomes hard and warms again during shaping.
Make the Crumble Topping: Preheat the oven to 350°F (177°C). In a medium mixing bowl, melt the butter, then add the brown sugar, granulated sugar, flour, cinnamon, and a pinch of salt. Stir until the mixture forms coarse crumbs. Spread the crumbs evenly over a parchment-lined baking sheet and bake for 12 to 14 minutes until deep golden brown. Allow to cool completely; crumble further with a spatula as desired. This topping can be made 1-2 days ahead and stored at room temperature or frozen for 1-2 months.
Bake the Cookies: Preheat the oven to 365°F (185°C). Line cookie sheets with parchment paper or silicone mats. In a small bowl, mix together the granulated sugar and spices (cinnamon, nutmeg, allspice, ground cloves) for coating. Roll each dough ball in the cinnamon sugar mixture until fully coated. Arrange about 6 cookies per sheet, spacing to allow spreading. Bake for 10-12 minutes until edges are set and centers are puffy but slightly underdone. Allow cookies to rest on the sheet for 1-2 minutes, then gently press an indent into the center of each cookie using the back of a tablespoon. Cool a few more minutes, then transfer to a wire rack to cool completely.
Assemble Cookies: Once cookies are completely cooled, fill each indent with a spoonful of the apple pie filling. Sprinkle crumble topping generously over the filling, then drizzle with the salted caramel sauce.
Serve & Store: Serve immediately for best texture and flavor. Store assembled cookies in an airtight container in the refrigerator for up to 4-5 days. Due to fresh fruit, avoid leaving cookies at room temperature overnight to maintain freshness and safety.

Notes

Dough can be frozen in balls for up to 1 month and thawed in the fridge overnight before baking.
Apple filling can be prepared up to 2 days in advance and stored refrigerated.
Salted caramel sauce can be made up to 2 weeks ahead and stored refrigerated.
Chilling dough balls before baking helps maintain cookie shape and texture.
Make crumble topping 1-2 days ahead for convenience; it freezes well.
Use apple cider (not apple cider vinegar) or lemon juice as a substitute for acidity in the filling.
Cookies are best stored refrigerated once assembled because of the fresh fruit filling.

Prep Time: 45 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 320
Sugar: 30g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg

Keywords: salted caramel, apple pie, cookies, autumn dessert, cinnamon cookies, caramel sauce, crumble topping