Salted Caramel Apple Pie Cookies Recipe is one of those treats that sneak into your heart and refuse to leave. If you love the warm, cozy vibes of apple pie but want something a bit more portable (and cookie-shaped), this recipe has your name written all over it.
Why You Should Try Salted Caramel Apple Pie Cookies
These cookies combine the best parts of apple pie and salted caramel, all baked into a chewy, soft cookie. Who wouldn’t want that? The tartness of the apples balances the sweetness of the caramel, and the hint of salt keeps your taste buds on their toes. Plus, they’re perfect for sharing or sneaking a few when nobody’s looking.
Variations I’ve Tried And Loved
I’ve played around with this recipe quite a bit (because, well, testing cookies is a serious job). Here are some tweaks that worked well:
- Swap Granny Smith apples for Honeycrisp for a sweeter bite.
- Add chopped pecans or walnuts for a bit of crunch.
- Use a drizzle of dark chocolate instead of caramel if you’re feeling fancy.
- Sprinkle a little cinnamon sugar on top before baking for extra spice.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- Beat in egg and vanilla extract until combined.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- Fold in diced apples.
- Scoop cookie dough onto the prepared baking sheet.
- Add a small spoonful of salted caramel sauce on top of each cookie dough ball.
- Bake for 12-15 minutes or until edges are golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving Ideas for Salted Caramel Apple Pie Cookies
These cookies shine on their own, but you can jazz them up a bit:
- Serve warm with a scoop of vanilla ice cream for a quick dessert.
- Pair with a cup of hot apple cider or coffee for a cozy afternoon snack.
- Crumble over plain yogurt for a sweet and crunchy topping.
Got a party coming up? These cookies make great bite-sized treats on a dessert platter.
Helpful Tips for Salted Caramel Apple Pie Cookies
A couple of things I learned the hard way while perfecting this recipe:
- Use fresh apples that hold their shape well. Mushy apples turn the dough soggy.
- Don’t overmix once you add the flour; it keeps the cookies tender.
- If you can, chill the dough for 30 minutes before baking. It helps the flavors meld and prevents spreading.
- Keep an eye on the baking time. These cookies look underdone when soft but firm up as they cool.
Leftovers and Storage
If there are any cookies left (which is rare), store them in an airtight container at room temperature for up to 3 days. You can also freeze the dough balls and bake them fresh whenever a craving hits. Just add a couple of extra minutes to the baking time when baking from frozen.
Common Mistakes to Avoid
Here’s what I’d tell my past self if I could go back:
- Don’t skip the sea salt topping. It really balances the sweetness.
- Avoid using apples that are too juicy; they make the dough too wet.
- Don’t overbake. You want soft centers, not crunchy cookies.
- Be gentle folding in the apples and caramel bits to keep them from breaking down too much.
Ever bitten into a cookie that’s more like a cracker? Yeah, don’t let that happen here.
Nutrition Facts (per serving)
- Calories: 280 kcal
- Carbohydrates: 38 g
- Protein: 2 g
- Fat: 12 g
- Fiber: 2 g
- Sugar: 22 g