These salted caramel apple pie cookies are little bites of happiness! They have a soft cookie base filled with sweet apple chunks and drizzled with rich caramel.
Oh, the best part? The sprinkle of sea salt on top makes it all even yummier! 🍏 I love sharing these treats with friends or enjoying one (or two) with my coffee. So good!
Key Ingredients & Substitutions
Unsalted Butter: This adds rich flavor to the cookies. If you’re out of unsalted butter, you can use salted butter. Just reduce the added salt in the recipe by a pinch.
Granulated Sugar: This is essential for sweetness and texture. If you’re looking to cut sugar, try substituting half with coconut sugar or a sugar alternative like Stevia.
Apples: Granny Smith adds a nice tart flavor, but Honeycrisp is sweet and crunchy, making them great too! You can also use any firm apples you have on hand.
Cinnamon: The warm spice brings the flavors together. If you’re out, you could use pumpkin pie spice for a fun twist.
Caramel Sauce: You can use store-bought caramel to save time, but homemade is super tasty! If you want to lighten it up, look for sugar-free caramel sauce.
How Do I Make Sure My Cookies Stay Soft and Chewy?
Keeping your cookies soft is all about the mixing and baking times. Don’t overmix the dough once you add the flour; mix just until everything is combined. This helps keep them soft!
- Chill the dough before baking to prevent spreading too much.
- Keep an eye on the baking time! Check them at the lower end; they should be set and a little soft in the center.
- Letting them rest on the baking sheet for a few minutes before transferring to a wire rack helps them firm up without becoming hard.
Salted Caramel Apple Pie Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2½ cups (312g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
For the Apple Pie Filling:
- 2 medium apples (such as Granny Smith or Honeycrisp), peeled and finely diced
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon unsalted butter
- 1 teaspoon lemon juice
For the Caramel Drizzle and Finishing:
- ¾ cup (200g) caramel sauce (store-bought or homemade)
- Flaky sea salt, for sprinkling
How Much Time Will You Need?
This delightful recipe takes about 20 minutes of prep time, plus 1 hour of chilling the dough. Baking will take approximately 12-15 minutes. Overall, you can expect about 1 hour and 35 minutes from start to finish, including cooling before drizzling.
Step-by-Step Instructions:
1. Preparing the Cookie Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This might take about 2-3 minutes. Then, beat in the egg and vanilla extract until everything is well combined.
2. Mixing the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, mixing just until everything is combined. Be careful not to overmix!
3. Chilling the Dough:
Wrap the cookie dough in plastic wrap and chill it in the refrigerator for at least 1 hour. This helps the dough firm up for easier handling.
4. Preparing the Apple Pie Filling:
In a small skillet over medium heat, melt the unsalted butter. Add the diced apples, granulated sugar, ground cinnamon, ground nutmeg, and lemon juice. Cook for about 5-7 minutes, stirring often, until the apples are softened but still hold their shape. Remove from heat and allow to cool completely.
5. Prepping for Baking:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
6. Rolling Out the Dough:
On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Using a round cookie cutter (around 3 inches in diameter), cut out bases for the cookies and transfer them to the prepared baking sheets.
7. Making the Lattice Tops:
Using a smaller round cutter or a knife, cut out matching-sized dough pieces for the lattice tops. You can also cut strips for a crisscross lattice pattern.
8. Adding the Apple Filling:
Spoon about 1 teaspoon of the cooled apple filling onto each cookie base, spreading it slightly while keeping it contained.
9. Assembling the Cookies:
For the lattice design, place your dough strips over the apple filling. Alternatively, you can cover them with the round cut-out pieces and gently press down the edges to seal.
10. Baking the Cookies:
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking!
11. Cooling:
Once done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
12. Drizzling the Caramel:
After the cookies have cooled, generously drizzle the caramel sauce over the tops.
13. Finishing Touch:
Sprinkle flaky sea salt on top of the caramel drizzle for that perfect salted caramel flavor.
14. Serve and Enjoy:
Let the caramel set slightly before serving. Enjoy every delicious bite of your Salted Caramel Apple Pie Cookies!
These cookies can be stored in an airtight container at room temperature for up to 3 days. Enjoy!
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Can I Use Different Types of Apples for This Recipe?
Absolutely! While Granny Smith and Honeycrisp are great options, feel free to use any firm variety you like. Fuji, Gala, or Braeburn apples also work well and can give a different flavor profile to your cookies.
How Can I Make These Cookies Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free baking mix. Just ensure it’s a blend that includes xanthan gum for the best texture. Also, check that your baking powder is gluten-free!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough a day ahead, wrap it tightly in plastic wrap, and store it in the refrigerator. Just make sure to let it come to room temperature for about 10 minutes before rolling it out for easier handling.
What’s the Best Way to Store the Cookies?
Store the cooled cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them without the caramel drizzle for up to a month. Just thaw and drizzle when you’re ready to enjoy!
