Brief Introduction
Salted caramel apple pie cookies are the ultimate fusion of fall flavors—spiced apple pie, buttery sugar cookies, and rich salted caramel in one bite. If you’ve ever wanted the warmth of apple pie without the hassle of rolling dough, this recipe is your dream come true. With soft centers, caramel drizzle, and a buttery crumble, each cookie is a handheld celebration of autumn. Whether you’re baking for a cozy weekend or prepping for a holiday dessert table, these cookies bring nostalgic comfort with gourmet flair. Let’s dive into the story behind them, how to make them, and why they deserve a spot in your recipe rotation.
Fall Traditions Meet Cookie Cravings
A memory baked into every bite
When crisp leaves start falling in Asheville, my kitchen fills with the aroma of apples and spices. I still remember the first time I made salted caramel apple pie cookies. It wasn’t a planned bake—just a chilly afternoon, leftover apples, and my kids begging for something sweet. I blended what I had: my go-to cookie dough, diced apples, and a quick caramel sauce I’d memorized by heart. What came out was pure magic—gooey centers, spiced filling, buttery crumbles. Since then, these cookies have become a fall staple in our house, especially after apple picking days.
This recipe speaks to what I love most—comfort food that doesn’t ask for perfection. You don’t need to master pastry or bake an entire pie. Just a spoon, a mixing bowl, and your microwave are enough to get started. The salted caramel apple pie cookies combine the golden softness of a sugar cookie with a cinnamon-spiced apple filling and a dreamy drizzle of caramel on top. You bite into one, and it’s like autumn wrapped in vanilla and spice.
Whether you’re new to baking or a seasoned pro, this cookie feels special but never fussy. That’s the magic. And honestly? The way my twins light up when they see these cooling on the rack—that’s the real win.
Why these cookies are worth the effort
Salted caramel apple pie cookies strike a balance between nostalgic and impressive. They take the best parts of classic apple pie—the filling and the flavor—and bring them into a more practical format. No slicing, no plates, just soft cookies loaded with flavor and texture. The cinnamon-sugar coating gives a light crunch, the apple center stays warm and juicy, and the salted caramel drizzle ties everything together with a rich, buttery finish.
Stay tuned for Part 2: we’ll dive into prepping the dough and apple filling, with step-by-step tips and make-ahead tricks to make your bake day a breeze.
Salted Caramel Apple Pie Cookies
Ingredients
- For the Cookies:
- 1 cup salted butter softened at room temperature 226 grams
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 and 1/2 tsp vanilla extract
- 2 large eggs
- 3 cups all-purpose flour spooned & leveled 390 grams
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 and 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/8 tsp ground cloves
- For the Apple Filling
- 4 large apples peeled and diced 775 grams or 27 ounces of diced apple
- 1/4 cup salted butter cubed 4 tbsp
- 2 tbsp apple cider you can use 1 tsp of lemon juice if you don’t have any cider – note that this is NOT apple cider vinegar!
- 1/2 cup brown sugar packed
- 1 and 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- For the Salted Caramel Sauce
- 1 cup granulated sugar 206 grams
- 6 tbsp salted butter cubed
- 1/2 cup + 1 tbsp heavy cream
- pinch of flaky sea salt I love Maldon brand!
- Cinnamon Sugar Mixture
- 1/2 cup granulated sugar
- 2 and 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 1/8 tsp ground cloves
- For the Crumble
- 1/4 cup salted butter melted
- 1/4 cup light brown sugar packed
- 1 and 1/2 tbsp granulated sugar
- 1/2 cup + 1 tbsp all-purpose flour
- 3/4 tsp cinnamon
- pinch of salt
Instructions
- Make the Cookie Dough: In a large bowl, cream the softened butter with an electric mixer on medium-high speed. Add the sugars and mix until creamed together with the butter, about 1 minute. Add the vanilla and eggs, and mix until just combined. Add the dry ingredients last, and mix until a dough forms. Chill for 30 minutes to make it easier to roll the dough into balls.
- Make-Ahead Tip: Dough can be balled and frozen for 1 month or so before using. Thaw in the fridge overnight before baking.
- Make the Apple Filling: Rinse & peel your apples. Dice into bite size chunks. Add all the apple filling ingredients to a medium pan over medium high heat. Cook for 15 to 18 minutes, stirring lazily the whole time. Taste around 15 minutes and finish cooking once desired tenderness is reached. Transfer apple mixture to a medium bowl to cool (this can be done at room temp or in the fridge).
- Make-Ahead Tip: This can be done up to 2 days ahead. Store in a jar in the fridge.
- Make the Salted Caramel Sauce: Make the Salted Caramel Sauce according to my easy, 10-minute recipe (linked in the blue text). Let cool at room temp for 20 minutes or so, until thickened.
- Make-Ahead Tip: This can be cooled at room temperature and stored in a jar in the refrigerator for up to 2 weeks.
- Scoop & Chill the Dough: Scoop the dough into balls 65 grams in size, with a large cookie scoop, and place in an airtight container to chill in the fridge for at least 4 hours, in the freezer for 2 hours, or in the fridge for up to 48 hours.
- Note: You must scoop the dough into balls before any of these chill times. If you chill the dough solid and then scoop, it’ll be very difficult, and the dough will re-warm in the process. You can chill the dough for 20 mins or so to make it a little easier to roll into balls, but then start your chill time over once the dough is balled and returned to the fridge.
- Make the Crumble: Make the crumble while your dough chills. Preheat the oven to 350° F. Melt the butter in a medium mixing bowl. Stir in the remaining streusel ingredients. You should have a crumbly mixture. Crumble into small pieces on a parchment-lined pan and bake for 12-14 minutes, until deep golden brown. Set aside to cool. Break up the pieces further, as desired, while it cools, with a metal spatula.
- Make-Ahead Tip: This can be made 1-2 days ahead. Store in a container at room temp, or in the freezer for 1-2 months.
- Bake the Cookies: Preheat your oven to 365° F. Line a few cookie sheets with parchment paper or silicone baking mats. In a small bowl, stir together the sugar and spices for coating. Roll the dough balls in the cinnamon sugar mixture. Place about 6 cookies on each sheet, with room for them to spread.
- Bake for 10-12 minutes. The edges should look and feel set when tapped with a fingertip, and the centers will be puffy and look just the tiniest bit underdone. They will set up as they cool. Let rest on the cookie sheet for 1-2 minutes, then press an indent into the centers with the back of a tablespoon. Let cool a few more minutes on the cookie sheet, then, once they feel sturdy enough, transfer to a wire rack to cool completely.
- Assemble Cookies: Spoon apple pie filling into the cooled cookies, sprinkle on the crumble, and drizzle over the salted caramel sauce.
- Serve & Store: Enjoy immediately once assembled! Store cookies in an airtight container in the fridge for 4-5 days. I don’t recommend leaving them at room temp overnight because of the fresh fruit.
Notes
Apple Filling: By the time we’ve cooked the apple filling for so long, it really shouldn’t have enough runny liquid that it needs to be thickened. However, if yours does for some reason – dissolve 1 teaspoon of corn starch in 1 teaspoon of water, and stir into the filling while it’s still over medium heat. Cook, stirring for 45 seconds to 1 minute, until the juices are thickened up enough that you can spoon the filling into your cookies. Remove from heat immediately once thickened to your liking, and pour into a bowl to cool. Nutrition
Serving: 1cookie | Calories: 521kcal | Carbohydrates: 81g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 323mg | Potassium: 84mg | Fiber: 1g | Sugar: 56g | Vitamin A: 650IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 2mg
Building the Flavor Layers
Making the cookie dough: soft, spiced, and simple
The base of these apple pie cookies with salted caramel is what I’d call my “comfort cookie dough.” It’s the kind of dough that mixes together fast but bakes up beautifully. You’ll cream salted butter with both granulated and brown sugar for a sweet, slightly molasses-rich depth. Add in vanilla and eggs, then mix in flour, baking soda, baking powder, salt, and—here’s the key—warm spices. Cinnamon, nutmeg, allspice, and just a hint of cloves give the dough that unmistakable fall flavor.
Chilling the dough is non-negotiable. A 30-minute chill firms it up enough for easy rolling and prevents the cookies from overspreading. For busy bakers, here’s a bonus: you can freeze the balled dough for up to a month and bake straight from frozen—just tack on an extra minute or two in the oven.
The beauty here is flexibility. Whether you’re baking same-day or prepping in advance, this dough delivers a soft, golden cookie with that signature sugar-spice aroma that hits you the second they come out of the oven.
Spiced apple filling and salted caramel: homemade, no stress
For the apple pie filling, I prefer crisp varieties like Honeycrisp or Granny Smith. You’ll peel and dice them into bite-sized chunks, then cook with butter, brown sugar, cinnamon, nutmeg, cloves, and a splash of apple cider. The mixture simmers for about 15–18 minutes until tender. Pro tip: taste-test at the 15-minute mark—if the apples are soft and flavorful, you’re done.
If your filling ends up too runny, a quick cornstarch slurry (1 tsp cornstarch + 1 tsp water) stirred in while still hot will thicken things perfectly. Once cooled, this filling holds its shape inside the cookie wells without leaking.
Now for the salted caramel. If you’ve never made it from scratch, don’t worry. This version is foolproof—just sugar, butter, cream, and a pinch of flaky salt. The key is to let it cool until thick but pourable. You’ll drizzle it over the filled cookies, and it will firm into a glossy, salted ribbon of sweetness.
In the next section, we’ll tackle the finishing touches: assembling, baking, and creating that irresistible crumble topping.
Assembling and Baking Like a Pro
Chill, roll, and bake the perfect base
Once your dough has chilled and your kitchen smells like fall spices, it’s time to roll. Scoop the dough into hefty 65-gram balls—a large cookie scoop works perfectly here. Roll each ball gently in your palms and coat them generously in cinnamon sugar. This extra layer adds a lightly crisp edge that balances beautifully with the soft center.
Place six cookies per parchment-lined sheet to give them space to spread. Bake at 365°F for 10–12 minutes. The edges should look golden and set, while the centers remain just a bit underdone. That’s what creates that dreamy, soft-baked texture.
As soon as they’re out, press a tablespoon gently into the center of each cookie to make the well for the filling. Let them cool for a few minutes right on the tray so they set up before transferring to a wire rack. Trust me, they’ll hold together better and be easier to fill.
The crumble topping: your secret weapon
What makes this caramel apple pie cookie recipe really sing is the crumble topping. It’s buttery, cinnamon-spiced, and mimics the topping of a traditional Dutch apple pie. To make it, melt butter and mix with brown sugar, granulated sugar, flour, cinnamon, and a pinch of salt. It should be crumbly—not a dough, but more like clumps of flavor.
Bake the crumble on a parchment-lined pan at 350°F for 12–14 minutes until golden and toasty. As it cools, it crisps up into the perfect texture for topping your cookies. You can even crush it a bit finer for more coverage, or leave some chunky for contrast.
To assemble, spoon a bit of cooled apple filling into each cookie well. Sprinkle generously with crumble, then finish with a ribbon of your homemade salted caramel.
These cookies are best served the same day, but you can refrigerate them for up to 5 days. I always suggest assembling right before serving to keep the base crisp and the textures just right.
Next up: we’ll cover storage tips, make-ahead ideas, and answer the most common questions bakers have.
Serving, Storing & FAQs
Serving tips and storage know-how
Salted caramel apple cookies are a cozy showstopper—and with a little planning, they can be just as easy to store as they are to eat.
Serve these cookies once fully cooled and assembled. They’re ideal as a stand-alone dessert on a fall afternoon, perfect for Thanksgiving platters, or even as lunchbox treats. Want to go the extra mile? Pair them with hot apple cider or a scoop of vanilla ice cream for a plated dessert moment.
For short-term storage, keep the filled cookies in an airtight container in the fridge for up to 4–5 days. Because of the fresh apple filling, they’re best chilled—but they taste even better brought to room temperature or warmed slightly before serving.
If you want to prep ahead:
- Freeze the unbaked dough balls for up to a month.
- Make the apple filling and caramel up to two days in advance.
- Assemble just before serving to keep that base crisp.
This make-ahead method is a lifesaver during the holidays when oven space is a premium and time is tight.
Your top questions—answered
Q1: Can I use store-bought caramel or apple pie filling?
Yes, but homemade versions offer better flavor control. Store-bought caramel is sweeter and thinner, while homemade lets you balance the salt and texture. Same goes for apple pie filling—your fresh version will taste brighter and less processed.
Q2: How do I keep the cookies from going soggy?
Only fill the cookies once they’ve fully cooled. For longer storage, keep the cookie bases and apple filling separate, and assemble right before serving.
Q3: Can these cookies be frozen?
Absolutely. Freeze the cookie bases before or after baking (without filling). Thaw at room temp, then add apple filling and caramel when ready to serve. You can also freeze the crumble topping separately.
Q4: Can I make this gluten-free?
Yes. Swap the all-purpose flour for a 1:1 gluten-free baking blend. Keep an eye on the dough texture—it should be soft but not sticky. You may need an extra tablespoon of flour if using a particularly absorbent GF blend.
Conclusion
Salted caramel apple pie cookies bring together the heart of fall baking in one indulgent, easy-to-serve dessert. From the buttery cinnamon-spiced cookie base to the tender apple filling and rich caramel drizzle, every layer adds comfort and nostalgia. What makes them even better? They’re customizable, make-ahead friendly, and always a crowd-pleaser.
Whether you’re baking for a cozy weekend treat, a holiday dessert board, or just chasing that perfect apple pie flavor without the fuss—this recipe delivers. Keep the dough in the freezer, the caramel in the fridge, and you’re always just minutes away from baking up something truly special.
Bite-sized pie. Big-time flavor. That’s what makes these the best salted caramel apple pie cookies for any season, but especially when fall cravings hit.
