Craving the cozy flavors of apple pie in a quick, shareable treat? Caramel Apple Pie Cookies combine tender apples, warm spices, and gooey caramel in a soft, cinnamon-sugar-coated cookie. Perfect for fall gatherings or a sweet snack, these cookies are easy to make and ready in under an hour. Bake these apple cookies for a delightful burst of autumn goodness!
Why You’ll Love This Recipe
- Cozy Flavors: Apples, caramel, and spices in every bite.
- Quick and Easy: Ready in about an hour for fast cookies.
- Perfect for Sharing: Ideal for parties or cozy nights in.
- Soft and Sweet: Tender cookies with gooey caramel and crumble.
- Make-Ahead Friendly: Prep dough and filling ahead for convenience.
Ingredients for Caramel Apple Pie Cookies
Here’s what you’ll need for these apple cookies (makes 12 cookies):
Cookie Dough
- 1 cup (225g) salted butter, room temperature
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 ½ tsp vanilla extract
- 2 large eggs
- 3 cups (360g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ⅛ tsp ground cloves
Apple Filling
- 4 large apples (750g), peeled and diced (Granny Smith or Honeycrisp)
- ¼ cup (55g) salted butter, cubed
- 2 tbsp (30ml) apple cider (or 1 tsp lemon juice)
- ½ cup (100g) packed brown sugar
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Salted Caramel Sauce
- 1 cup (200g) granulated sugar
- 6 tbsp (85g) salted butter, cubed
- ½ cup + 1 tbsp (135ml) heavy cream
- Pinch of flaky sea salt
Crumble Topping
- ¼ cup (55g) salted butter, melted
- ¼ cup (50g) packed light brown sugar
- 1 ½ tbsp (20g) granulated sugar
- ½ cup + 1 tbsp (70g) all-purpose flour
- ¾ tsp ground cinnamon
- Pinch of salt
Cinnamon Sugar Coating
- ½ cup (100g) granulated sugar
- 2 ¾ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground allspice
- ⅛ tsp ground cloves
Equipment
- Large mixing bowl
- Medium saucepan
- Baking sheets
- Parchment paper or silicone mats
- Cookie scoop (large)
- Wire rack
Ingredient Tips
- Apples: Granny Smith or Honeycrisp hold shape well in these cookies.
- Butter: Use unsalted butter with an extra pinch of salt if needed.
- Caramel: Half-and-half can replace cream for a thinner sauce.
- Spices: Swap individual spices with 2 tsp pumpkin pie spice for ease.
- Flour: Stick to all-purpose flour for the best cookie structure.
Directions for Caramel Apple Pie Cookies
Let’s bake these delicious Caramel Apple Pie Cookies!
Make the Cookie Dough
- In a large bowl, I cream 1 cup butter, 1 cup granulated sugar, and ½ cup brown sugar with a mixer until fluffy, about 1 minute.
- I add 1 ½ tsp vanilla and 2 eggs, mixing until combined.
- In another bowl, I whisk 3 cups flour, 1 tsp baking soda, 1 tsp baking powder, ¼ tsp salt, 1 ¼ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp allspice, and ⅛ tsp cloves.
- I gradually mix the dry ingredients into the wet, forming a dough, then chill it for 30 minutes.
Prepare the Apple Filling
- I peel and dice 4 apples into ¼-inch pieces.
- In a medium saucepan over medium-high heat, I cook the apples with ¼ cup butter, 2 tbsp apple cider, ½ cup brown sugar, 1 ½ tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves for 15–18 minutes until tender and thickened. I cool the filling in a bowl.
Make the Caramel Sauce
- In a saucepan over medium heat, I melt 1 cup granulated sugar, stirring until amber-colored.
- I add 6 tbsp butter, then slowly stir in ½ cup + 1 tbsp cream, mixing until smooth.
- I add a pinch of sea salt and cool for 20 minutes until thickened.
Scoop and Chill Dough
- I scoop the chilled dough into 12 balls (65g each) using a large cookie scoop, then chill in an airtight container in the fridge for 4 hours or freezer for 2 hours to prevent spreading.
Bake the Crumble
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
- I mix ¼ cup melted butter, ¼ cup brown sugar, 1 ½ tbsp granulated sugar, ½ cup + 1 tbsp flour, ¾ tsp cinnamon, and a pinch of salt into crumbs.
- I spread them on the baking sheet and bake for 12–14 minutes until golden, then break into pieces.
Bake the Cookies
- I preheat the oven to 365°F (185°C) and line baking sheets with parchment.
- I mix ½ cup granulated sugar, 2 ¾ tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp allspice, and ⅛ tsp cloves for the coating.
- I roll the chilled dough balls in the mixture, place 6 per sheet, and bake for 10–12 minutes until edges are set.
- I press an indent in each cookie’s center after 1–2 minutes, then cool completely on a wire rack.
Assemble and Serve
- I spoon cooled apple filling into each cookie’s indent, sprinkle with crumble, and drizzle with caramel sauce.
- I serve these Caramel Apple Pie Cookies warm for maximum coziness.
Nutrition
- Prep Time: 30–45 minutes
- Cook Time: 22–26 minutes
- Total Time: 52–71 minutes
- Servings: 12 cookies (1 per serving)
- Calories: ~330–375 kcal per cookie
- Macros per Cookie: 42g carbs, 3g protein, 21g fat, 1g fiber
Nutrition Notes
Calories and macros are estimates based on 1 cookie. Using less caramel may reduce fat to ~18g per cookie.
Variations for Caramel Apple Pie Cookies
Try these twists on this apple cookie recipe:
- Spicy Twist: Add a pinch of cayenne for bold Apple Pie Cookies.
- Nut Crunch: Sprinkle chopped pecans on the crumble for nutty cookies.
- Fruit Swap: Use pears for a softer, sweeter filling in these rolls.
- Vegan Option: Use plant-based butter and cream for vegan apple cookies.
- Mini Size: Make smaller cookies for bite-sized treats.
Serving Ideas:
- Pair with vanilla ice cream for a decadent dessert.
- Serve with hot cider for a cozy fall vibe.
- Enjoy with coffee to complement the spices.
Storage
I store cooled apple cookies in an airtight container with parchment between layers at room temperature for up to 5 days. For freezing, I freeze baked cookies in a freezer-safe container for up to 3 months, thawing at room temperature for 30 minutes. I prep dough or filling up to 2 days ahead, stored in the fridge, or freeze dough balls for baking later.
Serving Tips
- Presentation: Arrange cookies on a rustic tray for a fall-inspired look.
- Garnish: Drizzle extra caramel or dust with powdered sugar.
- Pairing: Serve with ice cream or tea to enhance these apple cookies.
- Portion Size: 1–2 cookies per person as a dessert or snack.
- Occasions: Perfect for fall parties, holidays, or cozy evenings.
FAQs About Caramel Apple Pie Cookies
Here are answers to common questions about these apple cookies:
What apples are best for these cookies?
Granny Smith or Honeycrisp hold shape well for these treats.
How do I prevent soggy cookies?
Cook apples until thickened and chill dough for firm cookies.
Can I prep these apple cookies ahead?
Make dough and filling up to 2 days ahead for easy baking.
What can I use instead of caramel sauce?
Dulce de leche or maple syrup works for these cookies.
Can I make these cookies vegan?
Use plant-based butter and cream for vegan-friendly treats.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Caramel Apple Pie Cookies are a cozy, flavorful way to enjoy fall. This apple cookie recipe is a must-try. Bake these cookies, share with loved ones, and savor the warm, sweet goodness!
Caramel Apple Pie Cookies
Craving the cozy flavors of apple pie in a quick, shareable treat? Caramel Apple Pie Cookies combine tender apples, warm spices, and gooey caramel in a soft, cinnamon-sugar-coated cookie.
Ingredients
Cookie Dough
- 1 cup 225g salted butter, room temperature
- 1 cup 200g granulated sugar
- ½ cup 100g packed light brown sugar
- 1 ½ tsp vanilla extract
- 2 large eggs
- 3 cups 360g all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ⅛ tsp ground cloves
Apple Filling
- 4 large apples 750g, peeled and diced (Granny Smith or Honeycrisp)
- ¼ cup 55g salted butter, cubed
- 2 tbsp 30ml apple cider (or 1 tsp lemon juice)
- ½ cup 100g packed brown sugar
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Salted Caramel Sauce
- 1 cup 200g granulated sugar
- 6 tbsp 85g salted butter, cubed
- ½ cup + 1 tbsp 135ml heavy cream
- Pinch of flaky sea salt
Crumble Topping
- ¼ cup 55g salted butter, melted
- ¼ cup 50g packed light brown sugar
- 1 ½ tbsp 20g granulated sugar
- ½ cup + 1 tbsp 70g all-purpose flour
- ¾ tsp ground cinnamon
- Pinch of salt
Cinnamon Sugar Coating
- ½ cup 100g granulated sugar
- 2 ¾ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground allspice
- ⅛ tsp ground cloves
Instructions
Make the Cookie Dough
- In a large bowl, I cream 1 cup butter, 1 cup granulated sugar, and ½ cup brown sugar with a mixer until fluffy, about 1 minute. I add 1 ½ tsp vanilla and 2 eggs, mixing until combined. In another bowl, I whisk 3 cups flour, 1 tsp baking soda, 1 tsp baking powder, ¼ tsp salt, 1 ¼ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp allspice, and ⅛ tsp cloves. I gradually mix the dry ingredients into the wet, forming a dough, then chill it for 30 minutes.
Prepare the Apple Filling
- I peel and dice 4 apples into ¼-inch pieces. In a medium saucepan over medium-high heat, I cook the apples with ¼ cup butter, 2 tbsp apple cider, ½ cup brown sugar, 1 ½ tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves for 15–18 minutes until tender and thickened. I cool the filling in a bowl.
Make the Caramel Sauce
- In a saucepan over medium heat, I melt 1 cup granulated sugar, stirring until amber-colored. I add 6 tbsp butter, then slowly stir in ½ cup + 1 tbsp cream, mixing until smooth. I add a pinch of sea salt and cool for 20 minutes until thickened.
Scoop and Chill Dough
- I scoop the chilled dough into 12 balls (65g each) using a large cookie scoop, then chill in an airtight container in the fridge for 4 hours or freezer for 2 hours to prevent spreading.
Bake the Crumble
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment. I mix ¼ cup melted butter, ¼ cup brown sugar, 1 ½ tbsp granulated sugar, ½ cup + 1 tbsp flour, ¾ tsp cinnamon, and a pinch of salt into crumbs. I spread them on the baking sheet and bake for 12–14 minutes until golden, then break into pieces.
Bake the Cookies
- I preheat the oven to 365°F (185°C) and line baking sheets with parchment. I mix ½ cup granulated sugar, 2 ¾ tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp allspice, and ⅛ tsp cloves for the coating. I roll the chilled dough balls in the mixture, place 6 per sheet, and bake for 10–12 minutes until edges are set. I press an indent in each cookie’s center after 1–2 minutes, then cool completely on a wire rack.
Assemble and Serve
- I spoon cooled apple filling into each cookie’s indent, sprinkle with crumble, and drizzle with caramel sauce. I serve these Caramel Apple Pie Cookies warm for maximum coziness.
Notes
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