Salted Caramel Apple Pie Cookies: Your New Favorite Fall Treat

If autumn had a signature perfume, I’m convinced it would smell like these Salted Caramel Apple Pie Cookies. Imagine warm cinnamon, buttery crumble, tender apple filling, and gooey salted caramel all cozying up in one glorious bite. It’s the dessert version of a chunky knit sweater—comforting, a little indulgent, and impossible to resist.

This is not your average cookie situation. No, ma’am. These beauties are a mash-up between your grandma’s apple pie and that salted caramel latte you secretly order year-round. They’re ideal for when you want to impress guests, spoil your family, or just treat yourself after surviving a week that felt like a month.

Perfect for fall gatherings, bake sales, or a night in with a movie and fuzzy socks, these apple cookies hit all the right notes: warm spices, soft centers, a hint of crunch, and that glorious sweet-salty caramel drizzle. Plus, they make your kitchen smell like the coziest bakery in town.

So, grab your apron, a cup of cider (spiked or not—we don’t judge), and let’s dive into what might just become your go-to autumn baking recipe.

Why You’ll Love These Salted Caramel Apple Pie Cookies

• They’re a triple threat: apple cookies, caramel cookies, and apple pie treats all in one.

• The textures are dreamy—soft cookie base, tender apples, crunchy crumble topping.

• You can make components ahead of time, which means less stress during hosting.

Ingredients

(Full ingredient list above—no surprises, just pantry staples and some apples that want to be famous.)

Step-by-Step Directions

1. Make the Dough – Cream together butter, sugars, vanilla, and eggs until smooth. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cloves until a soft dough forms. Chill for 30 minutes.

2. Cook the Apple Filling – In a skillet, melt butter, add apples, apple cider, brown sugar, and spices. Cook 15–18 minutes until tender. Cool completely.

3. Prepare the Caramel – Melt sugar over medium heat, add butter, whisk until smooth, then stir in cream and a pinch of sea salt. Cool 20 minutes.

4. Shape and Chill – Scoop 65 g dough balls, chill 4 hours or freeze 2 hours.

5. Make the Crumble – Mix crumble ingredients, bake at 350°F for 12–14 minutes until golden. Cool, then break apart.

6. Bake the Cookies – Roll dough balls in cinnamon sugar coating. Bake at 365°F for 10–12 minutes. Press centers to create a well; cool slightly.

7. Assemble – Fill with apple mixture, sprinkle with crumble, and drizzle with caramel. Serve immediately for peak gooeyness.

Tips for Cookie Success

• Don’t skip chilling the dough—warm dough equals cookie puddles.

• Make caramel ahead of time and warm gently before drizzling.

• If your apples release extra liquid, cook a bit longer to avoid soggy centers.

• Love extra spice? Add a dash more cinnamon for a true fall dessert punch.

A Little Story from My Kitchen

The first time I tested these, my kids wandered into the kitchen like cartoon characters following a smell trail. By the time I was drizzling the caramel, they were hovering. We didn’t even wait for them to cool—just grabbed spoons and went for it. They’ve since become a “please make those again” request for family game nights, and honestly, I’m not mad about it. There’s something about biting into one of these that makes the whole day feel better—like a dessert hug.

What to Serve with These Cookies

These are rich, so pair them with something light like hot tea or black coffee. For a true autumn baking spread, serve alongside spiced nuts, a cheese board, and maybe a little mulled wine. They’re also stellar with a scoop of vanilla ice cream (and yes, more caramel on top).

How to Store

Store in an airtight container in the fridge for up to 5 days. Bring to room temp or warm for 10 seconds in the microwave before serving. You can also freeze unfilled cookies for up to 2 months—just add apples, crumble, and caramel after thawing for fresh-from-the-oven flavor.

FAQs

Can I use store-bought caramel?

Absolutely. Homemade is magical, but if time is short, jarred caramel works fine.

What apples work best?

I love Honeycrisp or Granny Smith for their sweet-tart balance.

Can I make these ahead?

Yes! Bake the cookies, store them plain, and add filling and toppings just before serving.

Do I have to make the crumble?

Technically no, but it’s the crunchy crown jewel—highly recommended.

These Salted Caramel Apple Pie Cookies aren’t just a dessert—they’re a full-on fall celebration in cookie form. Between the buttery base, spiced apples, crumbly topping, and salty-sweet caramel, every bite is pure comfort. If you make them once, you’ll probably “accidentally” find yourself baking them again before the week is out.

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Salted Caramel Apple Pie Cookies

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• Author: Amanda Thompson
• Total Time: About 1 hour 15 minutes (plus chilling)
• Yield: 14 large cookies 1x

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Description

A decadent fall dessert that combines soft, spiced cookies with tender apple pie filling, buttery crumble topping, and a drizzle of salted caramel. These Salted Caramel Apple Pie Cookies bring together the best flavors of autumn in one indulgent bite, perfect for gatherings, bake sales, or cozy nights in.

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Ingredients

Scale 1x2x3x

Cookie Dough:

• 1 cup (226 g) salted butter, softened

• 1 cup (200 g) granulated sugar

• ½ cup (110 g) light brown sugar, packed

• 1½ tsp vanilla extract

• 2 large eggs

• 3 cups (390 g) all-purpose flour, spooned & leveled

• 1 tsp baking soda

• 1 tsp baking powder

• ¼ tsp salt

• 1¼ tsp cinnamon

• ¼ tsp nutmeg

• ¼ tsp allspice

• ⅛ tsp ground cloves

Apple Filling:

• 4 large apples (about 775 g), peeled & diced

• ¼ cup (57 g) salted butter, cubed

• 2 tbsp apple cider (or 1 tsp lemon juice)

• ½ cup (100 g) brown sugar, packed

• 1½ tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp ground cloves

Salted Caramel Sauce:

• 1 cup (206 g) granulated sugar

• 6 tbsp (85 g) salted butter, cubed

• ½ cup + 1 tbsp (135 ml) heavy cream

• Pinch of sea salt

Crumble Topping:

• 3 tbsp melted butter

• 3 tbsp granulated sugar

• 3 tbsp brown sugar

• ½ cup (60 g) all-purpose flour

• ¼ tsp cinnamon

• Pinch of salt

Cinnamon Sugar Coating:

• ½ cup (100 g) granulated sugar

• 1 tbsp cinnamon

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Instructions

• Make the Dough: Cream butter, granulated sugar, and brown sugar until smooth. Mix in vanilla and eggs. Add flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cloves; stir until a soft dough forms. Chill 30 minutes.

• Cook the Apple Filling: Melt butter in a skillet. Add apples, apple cider, brown sugar, cinnamon, nutmeg, and cloves. Cook 15–18 minutes until tender. Cool completely.

• Prepare the Caramel: Melt sugar over medium heat until amber. Whisk in butter, then cream. Add sea salt. Cool 20 minutes.

• Shape and Chill: Scoop 65 g dough balls. Chill 4 hours or freeze 2 hours.

• Make the Crumble: Combine all crumble ingredients. Bake at 350°F (175°C) for 12–14 minutes until golden. Cool and break into pieces.

• Bake the Cookies: Preheat oven to 365°F (185°C). Roll dough balls in cinnamon sugar. Bake 10–12 minutes. While warm, press an indent in the center. Cool slightly.

• Assemble: Fill indent with apple mixture, sprinkle crumble on top, and drizzle with caramel. Serve immediately.

Notes

Chill the dough fully for thicker cookies.

Use Granny Smith or Honeycrisp apples for the best sweet-tart flavor.

Make caramel ahead and reheat gently before drizzling.

You can freeze unfilled cookies and assemble later.

• Prep Time: 45 minutes (plus chilling)
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American