Apple Cookie Recipe – Caramel Apple Pie Cookies

I shared last week that I had two meetings to bake up some sweets for the hubby. For one meeting I made a simple spice cake but for the other I went cookie crazy. I made four different kinds of cookies from the cookbook Cookie Remix. Some of the recipes were a disappointment but I will be sharing the couple that I did end up working. This apple cookie recipe was the winner on the tray – everyone who had one went back for seconds.

Salted Caramel Apple Pie Cookies

Makes 28

For the Filling

• 2 cups apple, peeled, cored and small dice (about 2 medium)
• 1 TBS fresh lemon juice
• 4 TBS melted butter
• pinch of salt
• 1/2 cup brown sugar (not packed)
• 1/2 cup granulated sugar
• 2 TBS cinnamon

For the Cookies

• 1 cup of butter, at room temperature
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla
• 2 cups all purpose flour
• 1 tsp baking soda
• 1 1/4 tsp salt
• 1 tsp cinnamon

For the Caramel Sauce

• 1 cup granulated sugar
• 6 TBS cold butter
• 1/2 cup heavy cream
• pinch of salt
• 1 tsp vanilla

coarse sea salt if desired for topping

Make the Caramel Sauce:

• Add the sugar to a non reactive, high sided sauce pan over medium high heat.
• Stir until the sugar melts. It will start to look like sand, then small pebbles. Don’t worry, just keep stirring until the sugar melts.
• When the melted sugar turns a light amber in color add the cold butter. Be careful as the mixture will bubble up.
• Keep stirring until the butter melts and is incorporated into the sugar.
• Remove from heat and add the heavy cream. The mixture will bubble up again. Just keep stirring until it stops bubbling and is smooth and shiny.
• Let cool slightly in the pot and then remove to a container like a mason jar to cool completely.

Make the Filling

• Cut the apples into small dice and add to a medium bowl.
• Add in the lemon juice, melted butter, brown sugar, granulated sugar, cinnamon and pinch of salt.

• Stir to combine and set aside

Make the Cookie Dough

• Preheat the oven to 350°
• Line three cookie sheets with parchment paper
• In a stand mixer with the paddle attached mix the butter, brown sugar, granulated sugar, egg and vanilla until creamy and smooth.
• In a separate bowl whisk together the flour, baking soda, salt and cinnamon
• Add to the butter mixture in thirds, mixing just until combined.
• Use a medium cookie scoop or measure out 1 1/2 TBS of dough and roll into balls. Place the balls 2″ apart on the prepared cookie sheets.

• Press down in the center to create a well for the apple filling.

• Be sure there are no cracks or holes in the bottom or sides.

• Add about 1 tsp of filling to each well
• Bake in the preheated oven for 10 – 12 minutes until the cookies are baked in the center and slightly browned on the edges.

• Remove to a wire rack to let cool

Assemble the Cookies

• Drizzle a little of the caramel sauce over top of the cooled cookies.
• If desired sprinkle with a little coarse sea salt

How Was the Apple Cookie Recipe?

I made four different kinds of cookies; the Caramel Apple Pie Cookies, Cream Cheese Cookie Dough, Green Tea Blackberry, Dark Roast Chocolate. The apple cookie recipe was the most popular with the Dark Roast Chocolate being a close second. I’ll get that one posted in short order.

I have to admit that I might have taste tested several myself so I can tell you that they are very good cookies. The cookie is crispy around the edges and then soft and chewy in the center with the sweet/cinnamony apple pieces and then the lovely caramel on top. This recipe is a keeper.

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Apple Cookie Recipe – Caramel Apple Pie Cookies

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A delicious, crispy cookie with an apple topping and a drizzle of homemade caramel sauce

• Author: adapted from Cookie Remix by Megan Porta
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 28 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Filling

• 2 cups apple, peeled, cored and small dice (about 2 medium)
• 1 TBS fresh lemon juice
• 4 TBS melted butter
• pinch of salt
• 1/2 cup brown sugar (not packed)
• 1/2 cup granulated sugar
• 2 TBS cinnamon

For the Cookies

• 1 cup of butter, at room temperature
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla
• 2 cups all purpose flour
• 1 tsp baking soda
• 1 1/4 tsp salt
• 1 tsp cinnamon

For the Caramel Sauce

• 1 cup granulated sugar
• 6 TBS cold butter
• 1/2 cup heavy cream
• pinch of salt
• 1 tsp vanilla

coarse sea salt if desired for topping

Instructions

Make the Caramel Sauce:

• Add the sugar to a non reactive, high sided sauce pan over medium high heat.
• Stir until the sugar melts. It will start to look like sand, then small pebbles. Don’t worry, just keep stirring until the sugar melts.
• When the melted sugar turns a light amber in color add the cold butter. Be careful as the mixture will bubble up.
• Keep stirring until the butter melts and is incorporated into the sugar.
• Remove from heat and add the heavy cream. The mixture will bubble up again. Just keep stirring until it stops bubbling and is smooth and shiny.
• Let cool slightly in the pot and then remove to a container like a mason jar to cool completely.

Make the Filling

• Cut the apples into small dice and add to a medium bowl.
• Add in the lemon juice, melted butter, brown sugar, granulated sugar, cinnamon and pinch of salt.
• Stir to combine and set aside

Make the Cookie Dough

• Preheat the oven to 350°
• Line three cookie sheets with parchment paper
• In a stand mixer with the paddle attached mix the butter, brown sugar, granulated sugar, egg and vanilla until creamy and smooth.
• In a separate bowl whisk together the flour, baking soda, salt and cinnamon
• Add to the butter mixture in thirds, mixing just until combined.
• Use a medium cookie scoop or measure out 1 1/2 TBS of dough and roll into balls. Place the balls 2″ apart on the prepared cookie sheets.
• Press down in the center to create a well for the apple filling. Be sure there are no cracks or holes in the bottom or sides.
• Add about 1 tsp of filling to each well
• Bake in the preheated oven for 10 – 12 minutes until the cookies are baked in the center and slightly browned on the edges.
• Remove to a wire rack to let cool

Assemble the Cookies

• Drizzle a little of the caramel sauce over top of the cooled cookies.
• If desired sprinkle with a little coarse sea salt

Notes

I found that the full 12 minutes were necessary in my oven.

I found that cooking one tray at a time worked best

If you don’t want to make the caramel sauce you can use store bought

I had apple filling leftover. It’s tasty on waffles or pancakes

Keywords: cookies, apple cookies, apple pie cookies, caramel apple pie cookies, caramel