Imagine walking into your kitchen filled with the warm, comforting scent of freshly baked cookies, cinnamon, and caramel. The kind of aroma that wraps around you like a cozy hug. That’s exactly what you’ll find when you bake these Salted Caramel Apple Pie Cookies soft, chewy, and packed with the sweet-tart flavor of spiced apples, finished with a drizzle of rich salted caramel.
These cookies are more than a treat they’re a little slice of fall comfort. Perfect for brunches, cozy afternoons, or sharing with family and friends, each bite feels like a warm celebration of the season.
Ready to bake a batch of joy? Pin this recipe for later!
Table of Contents
Why You’ll Love This Recipe
- Easy to make with simple, approachable ingredients
- A delightful twist on classic apple pie flavors
- Perfect for cozy weekends or brunch with family
- Great for gifting or sharing at potlucks
- A beautiful way to celebrate the fall season
Ingredients You’ll Need
For the Cookie Dough
- 1 cup salted butter, softened (226 g)
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1½ tsp vanilla extract
- 2 large eggs
- 3 cups all-purpose flour, spooned & leveled (390 g)
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1¼ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice
- ⅛ tsp ground cloves
For the Apple Filling
- 4 large apples, peeled & diced (≈775 g / 27 oz)
- ¼ cup salted butter (4 tbsp)
- 2 tbsp apple cider (or 1 tsp lemon juice as a substitute not cider vinegar!)
- ½ cup packed brown sugar
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
For the Salted Caramel Sauce
- 1 cup granulated sugar (206 g)
- 6 tbsp salted butter, cubed
- ½ cup + 1 tbsp heavy cream
- Pinch of flaky sea salt (Maldon recommended)
For the Coating
- ½ cup granulated sugar
- 2¾ tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp allspice
- ⅛ tsp ground cloves
For the Crumble
- ¼ cup salted butter, melted
- ¼ cup packed light brown sugar
- 1½ tbsp granulated sugar
- ½ cup + 1 tbsp all-purpose flour
- ¾ tsp cinnamon
- Pinch of salt
Step-by-Step Directions
Make the Cookie Dough
In a large bowl, cream the softened butter using an electric mixer on medium-high speed. Add the granulated and brown sugars, mixing until well combined and creamy, about 1 minute. Incorporate the vanilla extract and eggs, mixing just until combined. Gradually add the dry ingredients, ensuring they’re mixed thoroughly until a soft dough forms. For easier handling, chill the dough for at least 30 minutes.
Make-Ahead Tip: You can ball and freeze the dough for up to 1 month. Simply thaw it in the fridge overnight before baking.
Make the Apple Filling
Start by rinsing and peeling your apples. Dice them into bite-sized chunks. In a medium pan over medium-high heat, add all the apple filling ingredients. Cook for about 15 to 18 minutes, stirring occasionally. Once your apples are tender, transfer the mixture to a medium bowl to cool completely.
Make-Ahead Tip: You can prepare the apple filling up to 2 days in advance. Just store it in a jar in the fridge.
Make the Salted Caramel Sauce
Prepare the salted caramel sauce using your favorite easy, 10-minute recipe and allow it to cool at room temperature for around 20 minutes until it thickens.
Make-Ahead Tip: This sauce can be stored in a jar in the refrigerator for up to 2 weeks after cooling.
Scoop & Chill the Dough
Using a large cookie scoop, portion out the dough into balls weighing 65 grams each. Place them in an airtight container and chill in the fridge for at least 4 hours, or freeze for 2 hours. For optimal results, allow them to chill in the fridge for up to 48 hours after scooping.
Note: It’s important to scoop the dough before chilling. If the dough is chilled solid, it will be difficult to scoop later on.
Make the Crumble
To create the crumble topping, preheat your oven to 350° F (177° C). Melt the butter in a medium mixing bowl and stir in the remaining crumble ingredients. The mixture should be crumbly. Spread it out onto a parchment-lined baking sheet and bake for 12-14 minutes until it turns a deep golden brown. Allow it to cool, then break it into smaller pieces as desired.
Make-Ahead Tip: You can prepare the crumble 1-2 days in advance and store it in an airtight container at room temperature or freeze it for up to 1-2 months.
Bake the Cookies
Preheat oven to 365°F (185°C). Line baking sheets with parchment.
Mix the sugar and spices for coating, roll each dough ball in the mix, and place 6 cookies per sheet.
Bake 10–12 minutes until edges are set and centers are soft.
Indent centers gently with a spoon while still warm.
Assemble Cookies
Once cooled, generously spoon apple pie filling into the cookie centers. Sprinkle the crumble over the filling and drizzle with the prepared salted caramel sauce.
Serve & Store
Enjoy these delicious treats right after assembling! Store any leftover cookies in an airtight container in the refrigerator for 4-5 days. Due to the fresh fruit, I don’t recommend leaving them at room temperature overnight.
Pro Tips for Success
- Measure flour correctly: Spoon and level for a light and fluffy texture.
- Allow baked goods to cool before glazing to retain their integrity.
- Store leftovers in an airtight container to maintain freshness and moisture.
- Experiment with rolling the cookie dough in different flavor combinations of spices.
Variations and Creative Twists
- Add a handful of chocolate chips for a decadent twist.
- Consider a swirl of peanut butter in the cookie dough for added richness.
- Replace the apples with pears for a different kind of fruity goodness.
- Include nuts such as pecans or walnuts in the crumble for added crunch.
How to Store or Freeze
Refrigerate in an airtight container up to 5 days.
To freeze, wrap cookies individually and store up to 2 months.
Thaw overnight and warm slightly before serving.
Serving Ideas
Serve these Salted Caramel Apple Pie Cookies warm, alongside a cup of coffee or tea for an afternoon treat. They make delightful lunchbox additions and are perfect for sharing at Sunday brunch or holiday gatherings. For an extra-indulgent experience, pair with vanilla ice cream or whipped cream.
For More Recipe Inspiration
If you love this cozy recipe, check out these delightful options for more baking fun:
Salted Caramel Apple Pie Cookies – FAQs
FAQs
Can I use other types of apples for the filling?
Absolutely! Tart apples like Granny Smith or sweet ones like Honeycrisp work wonderfully. You can even mix varieties for more depth of flavor.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a one-to-one gluten-free baking blend. The texture remains soft and chewy while still capturing all the cozy flavors.
How can I enhance the salted caramel flavor?
Try adding a teaspoon of vanilla extract or a pinch of espresso powder to your caramel sauce. Both bring out the rich, buttery notes and deepen the flavor beautifully.
Can I prepare the dough ahead of time?
Yes. You can scoop and refrigerate the dough balls for up to 48 hours or freeze them for up to a month. Bake directly from chilled for the perfect texture.
How should I store leftover cookies?
Store cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months and reheat briefly before serving.
Follow Me for More Cozy Recipes
If you love simple, cozy bakes, follow me for more recipe inspiration.
Pinterest: Quick Cake Recipes
Facebook: Quick Cake Recipes
Salted Caramel Apple Pie Cookies
Ingredients
For the Cookie Dough
- 1 cup salted butter, softened at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1.5 tsp vanilla extract
- 2 large eggs
- 3 cups all-purpose flour, spooned & leveled
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1.25 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/8 tsp ground cloves
For the Apple Filling
- 4 large apples, peeled and diced (775 grams or 27 ounces of diced apple)
- 1/4 cup salted butter, cubed (4 tbsp)
- 2 tbsp apple cider (or 1 tsp of lemon juice if cider unavailable)
- 1/2 cup brown sugar, packed
- 1.5 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
For the Salted Caramel Sauce
- 1 cup granulated sugar (206 grams)
- 6 tbsp salted butter, cubed
- 1/2 cup heavy cream (plus 1 tbsp)
- 1 pinch flaky sea salt (e.g., Maldon brand)
For the Crumble Topping
- 1/4 cup salted butter, melted
- 1/4 cup light brown sugar, packed
- 1.5 tbsp granulated sugar
- 1/2 cup all-purpose flour (plus 1 tbsp)
- 3/4 tsp cinnamon
- 1 pinch salt
Instructions
Make the Cookie Dough
- In a large bowl, cream the softened butter using an electric mixer on medium-high speed.
- Add the granulated and brown sugars, mixing until well combined and creamy, about 1 minute.
- Incorporate the vanilla extract and eggs, mixing just until combined.
- Gradually add the dry ingredients, ensuring they’re mixed thoroughly until a soft dough forms.
- For easier handling, chill the dough for at least 30 minutes.
Make the Apple Filling
- Rinse and peel your apples, then dice them into bite-sized chunks.
- In a medium pan over medium-high heat, add all the apple filling ingredients.
- Cook for about 15 to 18 minutes, stirring occasionally until the apples are tender.
- Transfer the mixture to a medium bowl to cool completely.
Make the Salted Caramel Sauce
- Prepare the salted caramel sauce using your favorite easy, 10-minute recipe.
- Allow it to cool at room temperature for around 20 minutes until it thickens.
Scoop & Chill the Dough
- Using a large cookie scoop, portion out the dough into balls weighing 65 grams each.
- Place them in an airtight container and chill in the fridge for at least 4 hours, or freeze for 2 hours.
- For optimal results, allow them to chill in the fridge for up to 48 hours after scooping.
Make the Crumble
- Preheat your oven to 350° F (177° C).
- Melt the butter in a medium mixing bowl and stir in the remaining crumble ingredients.
- Spread it out onto a parchment-lined baking sheet and bake for 12-14 minutes until it turns a deep golden brown.
- Allow it to cool, then break it into smaller pieces as desired.
Bake the Cookies
- Preheat your oven to 365° F (185° C). Line cookie sheets with parchment paper or silicone baking mats.
- In a small bowl, mix together the sugar and spices for coating.
- Roll each ball of cookie dough in the cinnamon-sugar mixture before placing on baking sheets.
- Bake for 10-12 minutes; the edges should feel firm, while the centers will remain slightly puffy.
- Once cooled slightly, indent the centers of the cookies with the back of a tablespoon.
Assemble Cookies
- Once cooled, generously spoon apple pie filling into the cookie centers.
- Sprinkle the crumble over the filling and drizzle with the prepared salted caramel sauce.