These caramel apple pie cookies are a delicious, easy to make twist on a classic apple pie – perfect for a fall time treat or a holiday dessert! They are like mini apple pies but in a delicious cookie!
Caramel Apple Pie Cookie Recipe
What do you think of when you think of a classic dessert? I’m thinking of a dessert that everyone loves, that you can eat with any meal, and that no one (in their right mind) can turn down… I’m talking about homemade apple pie!
I don’t know about you, but when I think of the most classic dessert of all the desserts, I instantly think of apple pie. It’s a comforting, tasty, and timeless dessert that I would argue is one of the most beloved sweets of all time.
I love the process of baking a traditional apple pie. I find baking to be quite comforting, especially when it comes to baking pies.
I don’t mind spending some extra time in the kitchen putting in the TLC, if I know I am going to get the ultimate baked goods after. But, I know not everyone feels this way about baking.
Which is why these caramel apple pie cookies are amazing and why this is such a great recipe!
They take away the time-consuming process of making your classic apple pie, and turn it into a simple process of making cookies instead! But the best part is that they don’t lack that classic comforting taste that a regular apple pie offers (but you don’t even need a rolling pin!)
Also, why are mini-sized things so much better?! I mean, look at the pictures of these cookies! They are so cute. Like mini apple pies!
Almost too cute to eat….. almost. But, I promise once you’ve given them a try, it’ll be really hard to have just one! They didn’t last too long around my house.
- 1 Package Refrigerated Pie Crust, slightly thawed (box should have 2 rolls)
- 1 Large Can of Apple Pie Filling
- Salted Caramel Sauce
- 1 Egg, beaten
How to Make Salted Caramel Apple Pie Cookies:
- Preheating the oven to 350 degrees.
- Cut the apple slices into bite-sized pieces.
- Place a silicone baking sheet on to a baking pan.
- Roll out one of the pie crusts on to the baking sheet (you may want to use a rolling pin to lightly flatten the dough if needed.)
- Spread out caramel sauce from edge to edge over the pie crust.
- Top with chopped apple pie filling and spread it edge to edge.
- On a separate surface, roll out the second pie crust (again, you may want to use a rolling pin to flatten it).
- Slice the dough into ¼ inch strips. (We like to use a pizza cutter for this step! Also, you can eyeball it, it doesn’t need to be perfectly measured)
- Lay the dough strips on top of the apple pie filling in a lattice crust.
- Using a 2 ¾ inch circle cookie cutter, cut out the cookies. Leave a little space in between the cookies.
- Remove the extra dough from around the cookies and just leave the cookies in place on the baking sheet
- Brush cookies with egg wash and sprinkle with cinnamon sugar mix.
- Bake for 20-25 minutes or until golden brown.
- Make sure that your pie dough is slightly thawed, room temperature is best. If it is too cold the crust will crack and won’t roll
- You can place all the extra dough that you remove from around the cookies and pie filling into a small, greased pie pan and make a mini pie!
Love caramel? Don’t miss our Carmelita Bars!
More Apple Dessert Recipes
- Caramel Apple Chips
- Mini Caramel Apple Crisp Bites
- Apple Dump Cake
- Apple Crumb Cake
- Apple Pie Bites
- Caramel Apple Pie Bombs
Caramel Apple Pie Cookies
- 1 package refrigerated pie crust 2 rolls in box, thawed per directions on the box
- 1 21-ounce can apple pie filling
- ½ cup salted caramel sauce
- 1 egg beaten
- 1 teaspoon water
- ¼ cup sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Preheat oven to 350 degrees.
- Place the apple pie filling onto a cutting board and cut the apples into smaller, bite sized pieces. Set aside.
- Place a silicone baking sheet onto a cookie sheet.
- Roll out one of the pie crusts onto the silicone sheet. A rolling pin can be used to lightly flatten out the dough if needed.
- Spread the salted caramel sauce from edge to edge on the pie crust dough.
- Top with the chopped apple pie filling and spread edge to edge. Set aside.
- On a cutting board roll out the second piece of pie crust. (A rolling pin can be used to lightly flatten out the dough if needed.)
- Using a pizza cutter and a ruler slice the dough into ¼ inch strips (or eyeball it!). Using these strips do a lattice crust on top of the apple pie filling crust. OR you can just lay some strips vertical and then horizontal if lattice work is not your thing!
- Using a 2 ¾” circle cutter cut out the cookies leaving a little space in between them. Remove the extra dough from around the cookies and just leave the cookies in place on the silicone baking sheet to bake. (You can place all the extra dough and pie filling into a small, greased pie pan and make a mini pie!)
- Brush cookies with egg wash.
- Sprinkle with cinnamon sugar mix.
- Place cookie sheet into the oven and bake for 20-25 minutes or until golden brown.
Personally, I think these cookies are best enjoyed if they are served warm, with a bit of vanilla ice cream or a steaming cup of hot coffee! Either way, these little cookies are sure to be a comfort food and tasty snack for any cool autumn day.
Apple Pie Cookies inspired by Oh, Bite It!
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