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Caramel Apple Pie Cookies Recipe

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3.9 from 9 reviews

These Caramel Apple Pie Cookies feature a tender, spiced apple filling nestled inside soft, cinnamon-infused cookies, finished with a delicious drizzle of caramel sauce. Perfectly capturing the essence of classic apple pie in a convenient cookie form, these treats provide a wonderful balance of sweet and warm flavors, ideal for fall baking or anytime you crave a comforting dessert.

Ingredients

Apple Filling

  • 2 1/2 cups peeled & finely diced apples
  • 1 Tbsp lemon juice
  • 1/2 cup (118ml) water
  • 1/3 cup (71g) packed brown sugar
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 Tbsp cornstarch

Cookie Dough

  • 3 cups (360g) all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup (226g) unsalted butter, room temperature
  • 1 1/4 cups (267g) brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract

Finishing

  • Caramel sauce (store-bought jarred sauce)

Instructions

  1. Prepare Apple Filling: In a skillet over medium-low heat, combine the diced apples, lemon juice, water, brown sugar, cinnamon, nutmeg, and cornstarch. Stir occasionally and simmer for 5-7 minutes until the apples are tender and the mixture thickens. Set aside to cool or refrigerate if preparing ahead.
  2. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350ºF (175ºC). Line a cookie sheet with a silicone baking mat or parchment paper for easy removal and cleanup.
  3. Mix Dry Ingredients for Cookies: In a mixing bowl, whisk together flour, cornstarch, baking soda, cinnamon, and salt. Set aside.
  4. Cream Butter and Sugars: In a large mixing bowl, beat the room temperature butter, brown sugar, and granulated sugar on medium speed for about 2 minutes until the mixture is fluffy and pale in color.
  5. Add Eggs and Vanilla: Beat in the eggs and vanilla extract for 30 seconds until well combined.
  6. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture on low speed. The dough will be thick. Finish mixing by hand with a spatula to ensure everything is fully incorporated.
  7. Shape Cookies: Using a cookie scoop, form golf ball-sized dough balls, then roll them into smooth balls between your hands. Arrange about 8 cookies per prepared baking sheet, spacing them evenly for baking.
  8. Bake Initial Cookies: Bake the cookies for 10-12 minutes until set but not fully baked through.
  9. Add Apple Filling: Remove the cookie sheet from the oven. Use the back of a tablespoon to gently create a well in the center of each cookie. Spoon about 1 tablespoon of the apple filling into each well.
  10. Finish Baking: Return the cookies to the oven and bake for an additional 3-4 minutes until the filling is heated and cookies are fully baked.
  11. Cool and Drizzle: Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack. Drizzle with caramel sauce just before serving.

Notes

  • You can prepare the apple filling up to 3 days in advance and store it in the refrigerator until ready to use.
  • Only bake one cookie sheet at a time to ensure even baking and consistent results.
  • Use a silicone baking mat or parchment paper to prevent sticking and facilitate easy cleanup.
  • For best results, use room temperature butter to ensure proper creaming with the sugars.
  • If preferred, homemade caramel sauce can be used instead of store-bought.

Find it online: https://glowcooks.com/caramel-apple-pie-cookies-recipe/