Salted Caramel Apple Cookies – Gooey, Buttery & Delicious

Imagine everything you love about a warm slice of apple pie—flaky crust, gooey apple filling, and buttery caramel—shrunk down into the perfect hand-held treat. These Salted Caramel Apple Pie Cookies are like bite-sized slices of heaven. With a golden, buttery crust, tender cinnamon apples, and a drizzle of homemade salted caramel, they deliver classic fall flavor in a fun, portable format.

These cookies are perfect for bake sales, holiday dessert tables, or cozy Sunday baking sessions. Plus, they’re easier to make than a full pie, and just as satisfying.

---

A Comfort Food Favorite Turned Cookie

Salted Caramel Apple Pie Cookies combine the heart of American dessert traditions with modern cookie creativity. Inspired by the popularity of mini pies and rustic galettes, these cookies offer all the nostalgia of homemade apple pie, with a crisp, chewy twist. They’re especially popular during fall baking season, but don’t be surprised if you crave them year-round.

Best of all, they’re customizable. You can use store-bought pie dough to save time, or go full DIY with homemade pastry. Either way, the end result is golden, gooey, and full of apple-caramel magic.

---

Ingredient Breakdown: What You’ll Need and Why

Each ingredient in these cookies plays an important role, from flavor to texture. Here’s a closer look:

1. Pie Crust

• Use homemade or store-bought pie dough. It forms the base and top of the cookies. The crust becomes crisp and golden during baking, giving you that signature “pie” experience in every bite.

2. Apples

• Granny Smith is the gold standard: tart, firm, and holds up well to baking.

• You can also blend with Honeycrisp or Braeburn for a sweeter contrast.

• Peel and finely dice them so they cook evenly and nestle nicely into the cookie rounds.

3. Brown Sugar

• Adds depth and caramel-like flavor to the apple filling.

• Helps caramelize the apple pieces as they cook, intensifying flavor.

4. Cinnamon & Nutmeg

• Essential for that cozy, fall flavor profile.

• A little nutmeg goes a long way, so use it sparingly.

5. Butter

• Used to sauté the apples and enrich the filling.

• Also brushed over the tops of the cookies for a glossy, golden finish.

6. Salted Caramel Sauce

• Drizzled over the apple filling before sealing the cookies, and again after baking.

• You can use homemade or a high-quality store-bought version.

• The salt cuts the sweetness and enhances the apples’ flavor.

7. Egg Wash

• A mixture of egg and water brushed over the crust to encourage browning.

8. Coarse Sugar (Optional)

• Sprinkled on top for sparkle and crunch.

---

Step-by-Step Instructions: How to Make Salted Caramel Apple Pie Cookies

These cookies come together in a few easy steps: cook the filling, assemble the cookies, bake, and drizzle.

Step 1: Make the Apple Filling

1. In a skillet over medium heat, melt 2 tbsp butter.

2. Add 2 cups finely diced apples (peeled) and sauté for 4–5 minutes.

3. Stir in ⅓ cup brown sugar, 1 tsp cinnamon, and ⅛ tsp nutmeg.

4. Cook until apples are just tender but not mushy. Let cool completely.

Step 2: Prepare the Pie Dough

1. Roll out 2 sheets of pie dough (about ¼ inch thick).

2. Use a round cookie cutter (2.5 to 3 inches) to cut out an even number of circles.

3. Place half the rounds on a parchment-lined baking sheet.

Step 3: Assemble the Cookies

1. Spoon 1 tablespoon of apple filling into the center of each bottom round.

2. Drizzle ½ tsp salted caramel over the apples.

3. Cover each with a second dough round. Press edges gently to seal.

4. Crimp the edges with a fork or press with your fingers.

5. Cut a small slit or “X” in the top for venting.

Step 4: Bake

1. Preheat oven to 375°F (190°C).

2. Brush each cookie with egg wash (1 egg + 1 tbsp water).

3. Sprinkle with coarse sugar if using.

4. Bake for 18–22 minutes, until golden brown and bubbling slightly.

5. Let cool for 10–15 minutes.

Step 5: Finish with Salted Caramel

• Drizzle warm salted caramel over each cookie before serving.

• Optionally, sprinkle with a touch of flaky sea salt for extra flavor contrast.

---

Tips, Variations & Substitutions

Time-Saving Tips:

• Use pre-made pie crust to streamline prep.

• Cook the apple filling ahead of time and refrigerate for up to 2 days.

Fun Variations:

• Mini Lattice Tops: Use pie dough strips to create a decorative lattice instead of full top crusts.

• Add Nuts: Fold chopped pecans or walnuts into the apple mixture.

• Spiced Cider Glaze: Replace caramel drizzle with a glaze made from reduced apple cider and powdered sugar.

Substitutions:

• Apples: Try pears for a twist.

• Pie Dough: Use puff pastry for a flakier, more delicate bite.

• Gluten-Free: Use a gluten-free pie crust or cookie dough base.

• Vegan Option: Swap butter for vegan butter and use a dairy-free caramel.

---

Serving Ideas & Best Occasions

These cookies are just as charming as they are tasty. Here’s where they shine:

Perfect for:

• Fall gatherings & Thanksgiving tables

• Holiday cookie swaps

• Lunchbox treats or bake sales

• Warm with vanilla ice cream as a plated dessert

• Gift boxes or edible hostess gifts

They’re best served slightly warm so the caramel melts just enough to feel indulgent—but they’re also delicious at room temp for on-the-go snacking.

---

Nutritional & Health Notes

While these cookies are rich and sweet, you can enjoy them as a special treat with some mindful tweaks:

• Apple fiber adds some natural benefit—leave peels on if preferred.

• Portion control: Each cookie is a mini version of pie, making it easier to enjoy without overindulging.

• Reduce sugar: You can dial back the caramel or sugar in the filling without compromising flavor.

• Gluten-Free Friendly: Easily adapted for gluten sensitivity with pre-made crusts or flours.

These cookies are a satisfying dessert that deliver both flavor and nostalgia.

---

Frequently Asked Questions

1. Can I freeze these cookies?

Yes! Freeze unbaked assembled cookies on a tray, then transfer to a freezer bag. Bake from frozen at 375°F, adding 2–3 minutes to bake time.

2. Do I have to cook the apple filling first?

Yes. Raw apples release too much moisture and can make the crust soggy. Cooking the filling also caramelizes the sugars for deeper flavor.

3. Can I use puff pastry instead of pie crust?

Absolutely. Puff pastry gives a flakier result—just make sure to seal the edges well and reduce the filling to avoid bursting.

4. How long do they keep?

They stay fresh for up to 3 days in an airtight container at room temperature. Reheat in a low oven for 5 minutes before serving.

5. Can I make them without caramel?

Yes. The cookies are delicious with just apple filling. You can also dust them with powdered sugar or drizzle with vanilla glaze instead.

6. How do I keep the bottoms from getting soggy?

Bake the cookies on a preheated baking sheet or use parchment to help crisp the base. Avoid overfilling with apple mixture.

7. Can I make them dairy-free?

Yes. Use plant-based butter and dairy-free caramel sauce. Many store-bought caramels offer vegan-friendly versions.

Print