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Apple Pie Cookies with Salted Caramel Filling Recipe

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3.9 from 7 reviews

Delight in these homemade Apple Pie Cookies featuring tender spiced apple filling, a rich salted caramel drizzle, and soft cinnamon-sugar coated cookie bases. Perfectly baked and filled, these cookies combine the warmth of classic apple pie with the convenience of a handheld treat.

Ingredients

Apple Pie Filling

  • 1 (150 g) large gala apple, peeled, cored and cut into thin slices
  • 15 g butter
  • 25 g dark brown sugar
  • 1 tsp lemon juice
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • A small pinch of salt

Salted Caramel

  • 45 g granulated sugar
  • 1 1/2 tsp water
  • 10 g butter
  • 50 g heavy cream
  • Pinch of salt

Cookies

  • 110 g butter, melted and cooled
  • 100 g granulated sugar
  • 100 g dark brown sugar
  • 1 large egg (around 56 g with shell)
  • 1 tsp vanilla extract
  • 230 g all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt

Cinnamon Sugar Coating

  • 50 g sugar
  • 1 tsp cinnamon

Instructions

  1. Prepare Apple Pie Filling: Rinse, peel, and core the apple, then slice it thinly. Place the apple slices in a large pan along with butter, dark brown sugar, lemon juice, cinnamon, vanilla extract, and salt. Cook over medium heat for 8-9 minutes until apples are tender and the liquid has evaporated, leaving a thick sugar coating.
  2. Cool Filling: Transfer the apple filling to a bowl and let it cool to room temperature on the counter or in the fridge until ready to use.
  3. Make Salted Caramel: In a small saucepan, melt the granulated sugar and water over medium heat until it turns golden brown. Stir in butter until melted, then gradually add heavy cream while stirring cautiously as it bubbles strongly. Continue stirring until caramel gathers and cook for an additional minute.
  4. Finish Caramel: Remove from heat, add a pinch of salt, stir well, and transfer to a shallow bowl to cool to room temperature or chill in the fridge.
  5. Prepare Cookie Dough – Melt Butter: Melt 110 g butter gently either in the microwave or on the stove, ensuring it doesn’t bubble. Pour melted butter into a large bowl and cool to room temperature in the fridge, approximately 20 minutes.
  6. Mix Sugars and Butter: Add the granulated sugar and dark brown sugar to the cooled butter and whisk with a spatula or use a stand mixer with a paddle attachment for about 1 minute until combined.
  7. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the sugar-butter mixture and mix until combined.
  8. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, ground cinnamon, and salt. Gradually add these dry ingredients to the wet mixture, folding with a spatula until just combined. Avoid overmixing.
  9. Shape Cookies: Using a 2-ounce (approximately 55 g) cookie scoop or a ¼ cup measuring cup, portion out 11 equal cookie dough balls. Roll each into a smooth ball with your hands.
  10. Coat in Cinnamon Sugar: Mix 50 g sugar and 1 tsp cinnamon in a small bowl. Roll each cookie ball in this cinnamon sugar mixture until evenly coated.
  11. Chill Cookies: Arrange coated cookie balls on a baking tray lined with parchment paper. Refrigerate for 30 minutes to allow dough to firm up.
  12. Preheat Oven and Bake: Preheat the oven to 180ºC (355ºF). Place 6 cookies on one baking sheet and 5 on another lined with parchment paper; bake one tray at a time for 10-11 minutes until cookies are lightly golden.
  13. Indent Cookies: Immediately after baking, use a ¼ cup or tablespoon measure to press gently into the center of each cookie, creating an indent without breaking the cookie.
  14. Cool Cookies: Let baked cookies rest on the baking sheet for 5 minutes to set as they are still soft, then transfer them to a cooling rack and cool completely.
  15. Assemble Cookies: Once fully cooled, fill the indents with the prepared apple pie filling and drizzle with the cooled salted caramel sauce.
  16. Store Leftover Caramel: Keep any remaining caramel in an airtight jar in the fridge for up to 3 weeks for future use.

Notes

  • Ensure butter is fully cooled before combining with sugars to avoid melting the sugars prematurely.
  • Do not overmix the cookie dough to keep cookies tender and soft.
  • Press the indents gently after baking to prevent breaking.
  • Store assembled cookies in an airtight container; best eaten within 2-3 days for optimal freshness.
  • Use fresh apples like Gala for best flavor and texture in the filling.

Find it online: https://bitezly.com/apple-pie-cookies-with-salted-caramel-filling-recipe/