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Apple Pie Cookies with Salted Caramel Recipe

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★★★★★

4.4 from 72 reviews

Delight in these Apple Pie Cookies that combine tender cinnamon-spiced apple filling and luscious salted caramel, all encased in a soft, buttery cinnamon sugar cookie shell. This recipe elegantly layers the classic flavors of apple pie into perfectly portioned cookies, ideal for sharing or enjoying as a sweet treat anytime.

Ingredients

Scale

Apple Pie Filling

  • 1 (150 g) large Gala apple (peeled, cored and thinly sliced)
  • 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 (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 then slice thinly. Add apple slices and 15 g butter, 25 g dark brown sugar, lemon juice, cinnamon, vanilla extract, and a pinch of salt to a large pan. Cook on medium heat for 8-9 minutes until apples are tender and coated in thick sugar syrup. Transfer to a bowl and cool to room temperature or refrigerate until ready to use.
  2. Make Salted Caramel: In a small saucepan, melt 45 g granulated sugar with 1 1/2 tsp water over medium heat until golden brown. Remove from heat and stir in 10 g butter until melted. Gradually add 50 g heavy cream while stirring carefully to avoid splatters as it bubbles up. Stir for 1 more minute until smooth. Add a pinch of salt, stir, then transfer to a shallow bowl to cool to room temperature or refrigerate.
  3. Prepare Cookie Dough: Melt 110 g butter gently; avoid bubbling. Pour melted butter into a large bowl and chill to room temperature (about 20 minutes). Once cooled, whisk in 100 g granulated sugar and 100 g dark brown sugar for 1 minute. Add 1 large egg and 1 tsp vanilla extract, mixing until combined. In a separate bowl, whisk 230 g flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp cinnamon, and 1/2 tsp salt. Fold dry ingredients into wet until just combined.
  4. Scoop and Roll Cookies: Using a 2-ounce (55 g) cookie scoop, portion out 11 dough balls. Roll each ball between hands to smooth, then roll in a mix of 50 g sugar and 1 tsp cinnamon. Place on baking paper-lined trays. Refrigerate dough balls for 30 minutes to set.
  5. Bake Cookies: Preheat oven to 180ºC (355ºF). Bake cookies in batches (6 and 5 cookies per tray) for 10-11 minutes. Remove immediately and using a 1/4 cup or tablespoon measure, press gently into the center of each hot cookie to create an indentation for filling.
  6. Cool and Assemble: Let cookies cool on the tray for 5 minutes, then transfer to a cooling rack to cool completely. Once cooled, fill centers with the prepared apple pie filling and drizzle with salted caramel sauce. Store leftover caramel in an airtight jar in the fridge for up to 3 weeks.

Notes

  • Make sure butter used for cookies is cooled to room temperature to prevent cooking the egg.
  • Be cautious when adding cream to hot caramel, as it bubbles up vigorously.
  • You can prepare the apple filling and caramel in advance and store them refrigerated until use.
  • The indentation in cookies while hot allows a perfect well for filling.
  • For softer cookies, avoid overbaking and cool them on the baking tray initially.

Keywords: apple pie cookies, cinnamon cookies, salted caramel, apple filling cookies, homemade cookies, fall dessert

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