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Salted Caramel Apple Pie Cookies

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These Salted Caramel Apple Pie Cookies are a cozy, bite-sized twist on classic apple pie, featuring buttery cookie dough, cinnamon-spiced apples, and a gooey homemade salted caramel drizzle. Perfect for fall gatherings, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 2 cups peeled and finely diced tart apples (such as Granny Smith or Honeycrisp)
  • 2 tbsp unsalted butter
  • 1/3 cup brown sugar, packed
  • 1/2 tsp ground cinnamon
  • Pinch of ground nutmeg (optional)
  • 1 tsp cornstarch
  • 1 tbsp lemon juice
  • 1/2 cup granulated sugar (for caramel)
  • 2 tbsp unsalted butter, cubed (for caramel)
  • 1/4 cup heavy cream
  • 1/4 tsp flaky sea salt (plus extra for sprinkling)

Instructions

  1. Peel and finely dice apples. In a skillet, melt 2 tbsp butter over medium heat. Add apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook, stirring, until apples are soft but hold their shape (6-8 minutes). Sprinkle with cornstarch, stir, and cook 2 more minutes until thickened. Set aside to cool.
  2. In a large bowl, whisk together flour, baking powder, and salt. In another bowl, beat 3/4 cup butter and 3/4 cup sugar until light and fluffy (2-3 minutes). Add egg and vanilla; mix until combined.
  3. Gradually add dry ingredients to wet, mixing just until a soft dough forms. Cover and chill dough for 15 minutes.
  4. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  5. Portion dough into 1 1/2-inch balls. Flatten slightly and make a shallow indent with your thumb. Spoon about 1 tsp apple filling into the center of each cookie. Pinch edges up slightly.
  6. Bake for 12-15 minutes, or until edges are golden and centers are set. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
  7. For the caramel: In a small saucepan over medium heat, melt 1/2 cup sugar until deep amber, swirling but not stirring. Add 2 tbsp butter; stir until melted. Slowly pour in heavy cream, whisking constantly. Remove from heat and stir in 1/4 tsp flaky sea salt. Let cool slightly.
  8. Drizzle cooled cookies with warm salted caramel and sprinkle with extra sea salt. Let caramel set before serving.

Notes

Chill the dough to prevent spreading. Dice apples small for even cooking. Don’t overfill cookies to avoid leaks. Watch caramel closely to prevent burning. For gluten-free, use a 1:1 gluten-free flour blend. Store in an airtight container for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: salted caramel apple pie cookies, apple pie cookies, fall dessert, caramel cookies, apple cookies, easy apple dessert, autumn cookies, Thanksgiving cookies, homemade caramel, apple pie recipe

Find it online: https://tempotaste.com/salted-caramel-apple-pie-cookies-recipe-easy-fall-dessert/