Caramel Apple Pie Cookies
Delicious handheld cookies that combine the cozy flavors of apple pie with the ease of cookie baking, topped with caramel for an extra sweet treat.
Ingredients
Cookie Base Ingredients
- 1 cup Butter (softened) For a rich cookie base
- 3/4 cup Brown sugar For deeper caramel-like sweetness
- 1/4 cup Granulated sugar To balance the sweetness
- 1 large Egg Provides structure
- 1 teaspoon Vanilla extract
- 2 cups All purpose flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1 teaspoon Cinnamon For that classic pie flavor
- 1/8 teaspoon Nutmeg Optional, for extra flavor
Filling Ingredients
- 2 medium Apples, peeled and diced small Granny Smith or Honeycrisp preferred
- 1 tablespoon Lemon juice Just a splash for the apples
- 1/2 cup Caramel sauce or caramel bits For filling or drizzling
- 1/2 cup Chopped pecans or walnuts Optional
Instructions
Preparation
- Cook the apples quickly by dicing them small and tossing with lemon juice, cinnamon, and a spoonful of brown sugar. Cook in a skillet over medium heat for about 5 to 7 minutes until softer but not mushy. Let them cool.
- In a bowl, cream the softened butter with brown sugar and granulated sugar until fluffy. Add the egg and vanilla, stirring until smooth.
- Add flour, baking powder, salt, cinnamon, and nutmeg to the wet ingredients. Mix just until the flour disappears, then fold in the cooled apples.
Baking
- Scoop the dough onto a lined baking sheet. Indent the center of each scoop if adding caramel bits, and pinch dough over the top, or drizzle caramel on top after baking.
- Bake at 350°F for about 10 to 12 minutes until edges look set and centers are slightly soft. Allow to cool on the pan for 5 minutes before transferring.
Notes
To prevent cookies from becoming too greasy, ensure cooked apples have cooled before mixing. For extra flavor, sprinkle cinnamon sugar on top before baking and drizzle with caramel afterwards.