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Salted Caramel Apple Pie Cookies

A close-up of several Salted Caramel Apple Pie Cookies drizzled with caramel and topped with pecans on a plate.
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Chewy cookies with spiced apple filling, a crumble topping, and salted caramel drizzle, reminiscent of mini apple pies.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 ½ cups diced apples (Honeycrisp or Fuji recommended)
  • ¼ cup packed brown sugar
  • 1 tablespoon lemon juice
  • ½ cup chopped pecans or walnuts (optional)
  • For the Salted Caramel Drizzle:
  • ½ cup granulated sugar
  • ¼ cup unsalted butter, cut into pieces
  • ¼ cup heavy cream
  • ½ teaspoon sea salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small bowl, toss the diced apples with brown sugar and lemon juice.
  7. Gently fold the apple mixture and optional nuts into the cookie dough.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  11. While the cookies cool, prepare the salted caramel drizzle. In a saucepan over medium heat, melt the granulated sugar, stirring constantly, until it turns a deep amber color.
  12. Carefully whisk in the butter until melted, then slowly pour in the heavy cream, whisking until smooth. Remove from heat.
  13. Stir in the sea salt. Let the caramel cool slightly until it reaches a drizzling consistency.
  14. Drizzle the salted caramel over the cooled cookies.

Notes

  • For make-ahead apple filling, dice apples and toss with lemon juice and a pinch of sugar. Store in an airtight container in the refrigerator for up to 3 days.
  • These cookies can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.
  • To freeze, bake and cool cookies completely. Freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. Thaw at room temperature and drizzle with caramel before serving.

Nutrition

Find it online: https://delishcraze.com/salted-caramel-apple-pie-cookies/