Ingredients:
Unsalted Butter: The butter is browned to bring out a deep, nutty flavor that makes these cookies rich and indulgent. Brown butter has caramel notes that pair beautifully with the spiced cookie dough and sweet apple filling. Using unsalted butter also lets you control the salt level, which is important when you top everything off with salted caramel.
Granulated Sugar: This adds sweetness, but it also plays a key role in the cookie’s texture, helping to create a light crispiness on the outside while keeping the center soft. When combined with brown sugar, it gives the perfect balance of sweetness without being overpowering.
Brown Sugar: Brown sugar makes the cookies soft and chewy, while its molasses content adds depth and a hint of caramel flavor that complements the apples and pumpkin spice. It’s the ultimate cozy sugar that helps these cookies feel like a warm hug on a chilly day.
Eggs: Eggs bind the dough together and add moisture, helping the cookies stay soft and fluffy. They also act as leavening agents, giving the cookies a slight rise while ensuring they don’t spread too thin.
Vanilla Extract: Vanilla extract is the unsung hero in baked goods. It enhances the sweetness of the sugars and elevates the overall flavor, making each bite taste more balanced and complex.
All-Purpose Flour: Flour provides structure to the cookies, giving them the perfect chew. It helps absorb the moisture from the butter and eggs, allowing the cookies to bake up nice and thick without spreading too much.
Baking Powder: Baking powder is the leavening agent that helps the cookies rise, making them light and soft instead of dense. It also ensures that the cookies have a tender crumb, which pairs perfectly with the chewy apple filling.
Cornstarch: Cornstarch in the cookie dough makes them extra soft and helps give them that melt-in-your-mouth texture. In the apple filling, it acts as a thickening agent, making sure the apples stay saucy without being runny.
Pumpkin Pie Spice: This cozy blend of cinnamon, nutmeg, ginger, and cloves is the heart and soul of the cookie’s flavor. It brings all those warm, fall vibes and makes the cookies feel like they belong at the Thanksgiving table.
Salt: A little salt enhances all the flavors in the cookies and balances the sweetness, especially with the salted caramel topping. It keeps the flavors from being one-note and makes each ingredient shine.
Apples: Apples are the star of the filling, adding a natural sweetness and slight tartness that perfectly balances the rich, buttery cookie. When cooked with cinnamon and sugar, they become tender and caramelized, adding a delicious contrast in texture.
Cinnamon: Cinnamon is the MVP of fall spices, and it’s absolutely essential in this recipe! In the filling, it enhances the natural sweetness of the apples, while in the cinnamon-sugar coating, it gives the cookies a deliciously spiced exterior.
Salted Caramel Sauce: This final touch adds a sweet, salty, and buttery richness that elevates these cookies to pure perfection. The salted caramel brings all the flavors together, adding a luxurious finish that’s sure to impress! Drizzle generously for maximum indulgence.
Ingredients
For the Cookies
- ¾ cup unsalted butter
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cornstarch
- 2 tsp pumpkin pie spice
- ¼ tsp salt
For the Cinnamon Sugar Coating
- ⅓ cup granulated sugar
- 1 tsp ground cinnamon
For the Apple Pie Filling
- 2 medium apples peeled, diced, I used Honeycrisp
- 1 tbsp unsalted butter
- 3 tbsp brown sugar
- 1 tsp ground cinnamon
- ½ tsp cornstarch
For Topping
- Salted caramel sauce
Instructions
- In a small saucepan, melt the ¾ cup of butter over medium heat. Once melted, keep cooking until the butter begins to brown, swirling the pan occasionally to prevent burning. You’ll know it’s ready when it smells nutty and turns golden brown.
- Remove from heat and let the butter cool for 5-10 minutes.
- In a large mixing bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Beat until smooth and creamy.
- Add in the 2 eggs and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, cornstarch, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix the ⅓ cup granulated sugar and 1 tsp of cinnamon for the coating.
- Scoop about 2 tablespoons of dough to form large cookie balls. Roll each cookie dough ball in the cinnamon sugar mixture, ensuring it’s fully coated.
- Place the cookie dough balls on a baking sheet and refrigerate for 30 minutes. This will help prevent them from spreading too much while baking.
- Preheat your oven to 375°F (190°C).
- While the cookie dough is chilling, prepare the apple pie topping.
- In a saucepan, melt 1 tablespoon of butter over medium heat. Add the diced apples, brown sugar, and cinnamon, stirring occasionally.
- Cook the apples for about 5 minutes, until they start to soften.
- Sprinkle the ½ tsp of cornstarch over the apple mixture and stir. Let it cook for another 5-10 minutes, or until the apples have thickened and become tender. Set aside to cool.
- Once the dough has chilled, bake the cookies at 375°F for 10-12 minutes. The cookies should be set on the edges but still slightly soft in the center.
- Immediately after removing the cookies from the oven, use the back of a spoon or a cookie scoop to create a small indent in the center of each cookie. This is where the apple pie filling will go!
- Once the cookies have cooled slightly, spoon the apple pie filling into the indented centers of the cookies.
- Drizzle each cookie with salted caramel sauce.
- These cookies are best enjoyed warm, with the gooey caramel and apple pie filling oozing out. Grab a glass of milk and dig in!
Video
Nutrition
Baking Tips for Apple Pie Cookies:
- Brown Butter Perfection: When browning the butter, keep a close eye on it! Stir frequently, and as soon as you smell a nutty aroma and see golden brown flecks, remove it from heat to avoid burning.
- Chill the Dough: Don’t skip the refrigeration step! Chilling the dough for 30 minutes helps prevent the cookies from spreading too much and gives them a thick, chewy texture.
- Even Scooping: For consistent cookie sizes and perfect baking, use a cookie scoop to portion the dough. This ensures even cooking and creates those beautiful divots for the apple filling.
- Make-Ahead Option: You can prep the cookie dough and apple pie filling ahead of time. Freeze the cookie dough balls before baking, and store the apple filling in the fridge for up to 3 days. Bake fresh cookies whenever the craving strikes!
- Customize the Apples: Feel free to use your favorite apples in the filling! Granny Smiths will give a tart contrast, while Fuji or Gala apples will make it sweeter.
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