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
A delicious, crispy cookie with an apple topping and a drizzle of homemade caramel sauce
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 28 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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