Apple Pie Cookies with Cinnamon Sugar Coating and Salted Caramel Recipe
These Apple Pie Cookies combine the comforting flavors of classic apple pie with the chewy, buttery texture of cookies. Featuring browned butter for a rich, nutty base, a cinnamon sugar coating for extra sweetness and crunch, and a homemade apple pie filling topped with salted caramel, these cookies are perfect for fall or any time you crave a delightful dessert treat.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: About 18-20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cookies:
- ¾ cup unsalted butter
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cornstarch
- 2 tsp pumpkin pie spice
- ¼ tsp salt
For the Cinnamon Sugar Coating:
- ⅓ cup granulated sugar
- 1 tsp ground cinnamon
For the Apple Pie Filling:
- 2 medium apples (peeled, diced, Honeycrisp recommended)
- 1 tbsp unsalted butter
- 3 tbsp brown sugar
- 1 tsp ground cinnamon
- ½ tsp cornstarch
For Topping:
- Salted caramel sauce (store-bought or homemade)
Instructions
- Brown the Butter: In a small saucepan, melt the ¾ cup of butter over medium heat. Continue cooking while swirling the pan occasionally until the butter turns golden brown and emits a nutty aroma. Remove from heat and let cool for 5-10 minutes.
- Prepare the Cookie Dough: In a large bowl, beat the cooled browned butter with granulated and brown sugars until smooth and creamy. Add eggs and vanilla extract, mixing until fully combined. In a separate bowl, whisk together flour, baking powder, cornstarch, pumpkin pie spice, and salt. Gradually blend the dry ingredients into the wet mixture until just combined.
- Form and Chill the Dough: Combine granulated sugar and cinnamon in a small bowl for the coating. Scoop about 2 tablespoons of dough, roll into balls, and coat fully in the cinnamon sugar mixture. Place coated dough balls on a baking sheet and refrigerate for 30 minutes to prevent spreading during baking.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Make the Apple Pie Filling: While dough chills, melt 1 tablespoon unsalted butter in a saucepan over medium heat. Add diced apples, brown sugar, and cinnamon, stirring occasionally. Cook for about 5 minutes until apples begin to soften. Sprinkle cornstarch over the apples and stir well, cooking an additional 5-10 minutes until thickened and tender. Remove from heat and let cool.
- Bake the Apple Pie Cookies: Bake the chilled dough balls for 10-12 minutes at 375°F until edges are set but centers remain slightly soft. Immediately after baking, press the center of each cookie with a spoon or cookie scoop to form an indent for the filling.
- Assemble the Apple Pie Cookies: Once cookies have cooled slightly, spoon the prepared apple pie filling into the indents. Drizzle each cookie with salted caramel sauce.
- Serve and Enjoy: These cookies are best served warm, allowing the gooey caramel and apple filling to meld beautifully. Perfect with a glass of milk or your favorite warm beverage.
Notes
- Use Honeycrisp or a similarly tart apple for the best texture and flavor in the filling.
- Chilling the dough is essential to prevent cookies from spreading too much.
- Invite creativity by swapping salted caramel for vanilla glaze if preferred.
- Cookies can be stored in an airtight container and warmed slightly before serving.
- For a gluten-free version, substitute the flour with a gluten-free all-purpose blend.
Keywords: apple pie cookies, brown butter cookies, autumn cookies, cinnamon sugar cookies, caramel apple cookies, homemade apple pie filling