Salted Caramel Apple Pie Cookies

If you love apple pie and soft bakery-style cookies, these Salted Caramel Apple Pie Cookies bring the best of both together.

They start with a soft cinnamon cookie that's topped with warm homemade apple pie filling and finished with a buttery salted caramel drizzle. Every bite tastes like fall.

These cookies have become one of my favorite desserts to make when the weather starts to cool down. They're perfect for fall gatherings, holiday cookie trays, teacher treats, or anytime you're craving something warm and cozy.

Why You'll Love This Recipe

• Soft, bakery-style cinnamon cookies.

• Homemade apple pie topping.

• Sweet and salty caramel drizzle.

• Perfect for fall baking and holiday gatherings.

• Great for sharing with family and friends.

What You'll Need

• Mixing bowls

• Hand mixer or stand mixer

• Small saucepan

• Baking sheets

• Parchment paper

• Cookie scoop

Ingredients

For the Cinnamon Cookie Base

• ¾ cup unsalted butter, softened

• 1 cup brown sugar

• ¼ cup granulated sugar

• 1 egg

• 1 egg yolk

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1½ teaspoons ground cinnamon

• ¼ teaspoon ground nutmeg

• ½ teaspoon salt

  
  

For the Apple Pie Filling

• 2 medium Honeycrisp or Fuji apples, peeled and diced

• 2 tablespoons butter

• 2 tablespoons brown sugar

• 1 teaspoon cinnamon

• 1 teaspoon lemon juice

• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)

For the Salted Caramel Drizzle

• ½ cup caramel sauce

• Flaky sea salt

How to Make Salted Caramel Apple Pie Cookies

1. Make the apple pie filling.

Melt the butter in a small saucepan.

Add the apples, brown sugar, cinnamon, and lemon juice.

Cook for 6–8 minutes until the apples are tender.

If you'd like a thicker filling, stir in the cornstarch mixture and cook for another minute.

Set aside to cool.

2. Make the cookie dough.

Cream the butter and both sugars until light and fluffy.

Add the egg, egg yolk, and vanilla.

In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

Mix the dry ingredients into the wet ingredients just until combined.

Refrigerate the dough for 20–30 minutes.

3. Bake the cookies.

Preheat the oven to 350°F.

Scoop large portions of dough (about ¼ cup each).

Flatten the tops slightly to create a shallow well.

Bake for 10–12 minutes, until the edges are lightly golden and the centers are still soft.

4. Assemble the cookies.

While the cookies are still warm, spoon the apple pie filling into the center of each cookie.

Warm the caramel sauce slightly and drizzle over the top.

Finish with a sprinkle of flaky sea salt.

Make It Your Own

• Add chopped pecans or walnuts.

• Use Granny Smith apples for a more tart filling.

• Sprinkle with extra cinnamon.

• Top with a scoop of vanilla ice cream for dessert.

Storage & Leftovers

Store the cookies in an airtight container in the refrigerator for up to 4 days.

Warm them in the microwave for about 10–15 seconds before serving.

Frequently Asked Questions

What apples work best?

Honeycrisp and Fuji are my favorites because they stay slightly firm after baking.

Do I have to chill the dough?

Yes. Chilling helps create thick, bakery-style cookies.

Can I make the apple filling ahead of time?

Absolutely. Make it up to two days ahead and refrigerate until you're ready to bake.

Can I freeze these cookies?

Yes! Freeze the baked cookies without the caramel drizzle, then thaw and drizzle just before serving.

A Few Final Thoughts

These Salted Caramel Apple Pie Cookies are everything I love about fall wrapped up in one dessert.

Soft cinnamon cookies, warm apple pie filling, and buttery caramel make every bite feel a little like homemade apple pie... only easier to share.

Whether you're baking for a holiday gathering, taking treats to school, or simply spending a cozy afternoon in the kitchen, I hope these cookies become one of your fall favorites too.

Thanks for stopping by The Schmidt Table. I hope this recipe finds its way to your table soon.