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Apple Pie Cookies with Salted Caramel Recipe

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3.9 from 40 reviews

These Apple Pie Cookies combine the classic flavors of apple pie with a soft, cinnamon-spiced cookie base. The cookies are filled with a homemade apple pie filling and topped with a luscious salted caramel drizzle, creating a delicious treat perfect for any occasion.

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
  • 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 (about 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

For Rolling

  • 50 g sugar
  • 1 tsp cinnamon

Instructions

  1. Prepare Apple Pie Filling: Rinse, peel, and core the apple. Cut into thin slices to ensure even cooking and soft texture in the filling.
  2. Cook Apple Filling: In a large pan, add apple slices with butter, dark brown sugar, lemon juice, cinnamon, vanilla extract, and a pinch of salt. Cook over medium heat for 8-9 minutes until apples are tender and liquid reduces to a thick sugar coating.
  3. Cool Filling: Transfer the cooked filling into a bowl and let it cool to room temperature either on the counter or in the fridge, preparing it for filling the cookies later.
  4. Make Salted Caramel: In a small saucepan over medium heat, slowly melt granulated sugar with water until it turns a golden brown color, carefully watching to avoid burning.
  5. Add Butter to Caramel: Stir in butter until melted and well combined with the caramelized sugar, creating a smooth mixture.
  6. Add Heavy Cream: Slowly pour in the heavy cream a little at a time while constantly stirring; this will cause bubbling. Continue stirring for 1 minute once mixed to ensure a smooth caramel.
  7. Season Caramel: Turn off heat, add a pinch of salt, stir well, then transfer to a shallow bowl to cool to room temperature for drizzling later.
  8. Prepare Cookie Dough: Melt butter gently either in microwave or on stove without boiling, then pour into a large bowl and cool to room temperature in the fridge for about 20 minutes.
  9. Mix Sugars and Butter: Once the butter is cooled, whisk in granulated sugar and dark brown sugar using a spatula or a stand mixer with paddle attachment for 1 minute until combined.
  10. Add Wet Ingredients: Beat in egg and vanilla extract until the mixture is smooth and uniform.
  11. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt; then add to wet ingredients and mix just until combined to avoid overmixing.
  12. Scoop and Shape Cookies: Using a 2-ounce (55 g) cookie scoop, portion out 11 cookies, then roll each into a ball evenly between your hands.
  13. Roll in Cinnamon Sugar: Mix 50 g sugar and 1 tsp cinnamon in a small bowl; roll each cookie dough ball in this cinnamon sugar mixture until fully coated.
  14. Chill Cookies: Place coated cookies on lined baking trays, refrigerate for 30 minutes to help them set and hold shape when baked.
  15. Preheat Oven and Bake: Preheat oven to 180ºC (355ºF). Bake cookies in batches (6 on one tray, 5 on another) for 10-11 minutes until edges are set but centers remain soft.
  16. Create Indents: Immediately after baking, use a ¼ cup or tablespoon measure to press an indent into the center of each cookie to hold the filling.
  17. Cool Cookies: Let cookies cool on baking tray for 5 minutes to firm up while soft, then transfer carefully to a wire rack to cool completely.
  18. Fill and Drizzle: Once fully cooled, spoon the prepared apple pie filling into the cookie indents and drizzle generously with the cooled salted caramel. Store any leftover caramel in an airtight container in the fridge for up to 3 weeks.

Notes

  • Use gala apples or any sweet apples that hold shape well during cooking.
  • Cooling the cookie dough before baking is essential to maintain shape and texture.
  • Press the indentation while cookies are warm to create a perfect well for filling.
  • Be cautious when adding cream to caramel as it bubbles vigorously.
  • Store cookies in an airtight container at room temperature for up to 3 days; refrigerated for longer freshness.

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