Description
Delight in these delectable Apple Pie Cookies, combining soft, cinnamon-spiced cookie dough with a warm, caramelized apple filling, topped with a luscious salted caramel drizzle. Perfectly baked to have tender centers and slightly golden edges, these cookies capture the essence of classic apple pie in a handheld treat that's ideal for any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened at room temperature
- 1 cup granulated white sugar
- ½ cup packed brown sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon sea salt
For Rolling
- ½ cup granulated white sugar
- ½ teaspoon ground cinnamon
Apple Filling
- 3-4 large Gala apples, peeled and diced
- 4 tablespoons packed brown sugar
- ⅓ cup unsalted butter
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- Pinch of flaky sea salt
Salted Caramel Sauce
- 1 cup granulated superfine sugar
- 4 tablespoons unsalted butter
- 1 cup heavy cream, at room temperature
- 1 teaspoon flaky sea salt
- ½ teaspoon pure vanilla extract
Instructions
- Make the Cookie Dough: In a large mixing bowl, cream together softened unsalted butter, granulated white sugar, and packed brown sugar until light and fluffy, about 3-4 minutes, using an electric mixer for best results.
- Add Eggs and Vanilla: Incorporate the egg and egg yolk, one at a time, mixing well after each addition, then mix in the pure vanilla extract thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, allspice, and sea salt.
- Incorporate Dry Ingredients: Gradually add the dry mixture into the wet ingredients, mixing until a soft, cohesive dough forms.
- Chill Dough: Cover and refrigerate the dough for 30 minutes to firm it up and facilitate easier handling and rolling of cookie balls.
- Preheat Oven and Prepare Rolling Mixture: Preheat the oven to 350°F (177°C). In a small bowl, combine ½ cup granulated white sugar and ½ teaspoon ground cinnamon for rolling the dough.
- Shape and Roll Cookies: Remove dough from the refrigerator. Scoop about 1 tablespoon of dough, form it into a ball, then roll it completely in the cinnamon-sugar mixture.
- Arrange Cookies for Baking: Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake for 9-10 minutes, until the edges are lightly golden and the centers remain puffed and slightly underbaked.
- Indent Cookie Centers: Remove from oven and let cookies rest on the baking sheet for 1 minute. Using the back of a tablespoon or the bottom of a small glass, press gently to create a well in the center of each cookie for the apple filling.
- Prepare the Apple Filling: Dice the apples into bite-sized pieces. Melt ⅓ cup unsalted butter in a medium skillet over medium heat. Add diced apples, brown sugar, ground cinnamon, and a pinch of flaky sea salt. Stir to combine.
- Cook Apples: Cook and stir for 5-7 minutes until apples soften and the mixture becomes caramelized and bubbling.
- Add Lemon Juice and Cool: Stir in lemon juice, then remove the skillet from heat. Transfer the apple mixture to a medium bowl and cool at room temperature or refrigerate until ready to use.
- Make Salted Caramel Sauce: In a heavy-bottomed saucepan over medium heat, melt the superfine granulated sugar, stirring continuously until it turns into a golden-caramel syrup.
- Add Butter and Cream: Carefully add the 4 tablespoons unsalted butter to the melted sugar, reduce heat slightly, and stir until fully incorporated. Remove from heat and gradually pour in 1 cup heavy cream while stirring constantly, watching for vigorous bubbling.
- Thicken Caramel: Return the pot to medium heat for 2 minutes to thicken the caramel sauce.
- Finish Caramel Sauce: Remove from heat and stir in a teaspoon of flaky sea salt and ½ teaspoon pure vanilla extract. Let the sauce cool slightly, about 10-15 minutes.
- Assemble Cookies: Spoon a small amount of the cooled apple filling into the indentation of each cookie.
- Drizzle Caramel: Generously drizzle the salted caramel sauce over the apple-filled cookies before serving.
Notes
- Use sweet, crisp apples like Gala or Fuji for best flavor and texture in the filling.
- Ensure eggs and cream are at room temperature before incorporating for a smoother dough and silky caramel.
- Do not overbake cookies; edges should be golden while centers remain soft and slightly underbaked for optimal texture.
- Let the caramel sauce cool slightly to thicken before drizzling; warm caramel may run off cookies.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For added texture, sprinkle chopped toasted pecans or walnuts on top of the caramel drizzle.
