Imagine biting into a cookie that tastes exactly like a slice of warm, homemade apple pie. That’s the magic of Apple Pie Cookies! These little treats are the perfect blend of flaky crust, gooey apple filling, and just the right amount of cinnamon spice. They’re like mini apple pies you can hold in your hand—perfect for dessert, snacks, or even breakfast (we won’t judge!).
Did you know that apple pie has been a beloved American dessert since the 18th century? But let’s be honest, making a whole pie can feel like a project. That’s where Apple Pie Cookies come in! They’re quicker, easier, and just as delicious. Plus, they’re a hit with kids and adults alike.
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What Are Apple Pie Cookies?
Have you ever wondered why they’re called Apple Pie Cookies? Is it because they’re cookies that taste like pie? Or pie that looks like cookies? Honestly, it’s both! These delightful treats are the best of both worlds—flaky pie crust meets soft, gooey apple filling, all in a bite-sized package.
There’s a saying that “the way to a person’s heart is through their stomach,” and these cookies are proof. Whether you’re baking them for a party, a gift, or just because, they’re guaranteed to win hearts. So, why not give them a try? Your taste buds will thank you!
Why You’ll Love This Recipe
- Mini Apple Pies in Every Bite: These cookies capture all the cozy flavors of apple pie—cinnamon, buttery crust, and tender apples—in a fun, handheld size.
- Budget-Friendly Baking: Making Apple Pie Cookies at home is way cheaper than buying gourmet desserts. Plus, you probably already have most of the ingredients in your pantry!
- Endless Customization: Add caramel drizzle, a sprinkle of nuts, or even a scoop of vanilla ice cream for an extra-special treat.
Ingredients to Make Caramel Apple Pie Cookies
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Apple Filling:
- Apples – I recommend Granny Smith, Jonagold, Honeycrisp, Braeburn, or Pink Lady for these Apple Pie Cookies.
- Lemon juice
- Water
- Brown sugar – Light brown sugar is best for this recipe, as it has a milder flavor than dark brown sugar.
- Cinnamon
- Nutmeg
- Cornstarch – Cornstarch will thicken the apple pie filling; some bakers use flour or tapioca starch, but I prefer cornstarch for Apple Pie Cookies.
Cookies:
- All-purpose flour – Be sure to spoon the flour into a measuring cup and then sweep off the excess.
- Cornstarch
- Baking soda
- Cinnamon
- Salt
- Unsalted butter – Let this come to room temperature.
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Caramel sauce – I used store-bought jarred sauce
How to Make Apple Pie Cookies
If you want to get a head start on your Apple Pie Cookies, you can make the filling up to 3 days in advance and store it in the refrigerator.
Make the Apple Topping
Cook the topping ingredients. Combine the apples, lemon juice, water, brown sugar, spices, and cornstarch in a skillet set over medium-low heat. Cook, stirring occasionally, for 5 to 7 minutes, or until the apples are tender.
Make the Apple Pie Cookies
Prepare. Preheat the oven to 350ºF and line a baking sheet with a silicone baking mat or parchment paper.
Mix the dry ingredients. In a mixing bowl, whisk together the flour, cornstarch, baking soda, cinnamon, and salt.
Mix the wet ingredients. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar on medium speed for 2 minutes, or until the mixture is pale and fluffy. Beat in the eggs and vanilla extract.
Combine the wet and dry ingredients. Slowly mix in the dry ingredients on low speed until a thick dough forms.
Shape the cookies. Use a cookie scoop to form golf ball sized cookie dough balls, then roll the balls between your palms until they’re smooth and round. You should have room for about 8 cookies on a standard-size cookie sheet.
Bake. Place the baking sheet in the oven and bake the cookies for 10 to 12 minutes.
Add the filling. Remove the pan from the oven. Use the back of a tablespoon to create a well in the center of each cookie. Spoon a tablespoon of filling into the well.
Bake again. Return the cookies to the oven and bake for 3 to 4 minutes.
Finish. Let the Apple Pie Cookies cool for 15 minutes on the baking sheet before transferring them to a wire rack. Drizzle the cookies with caramel sauce once they’ve cooled.
What to Serve With Apple Pie Cookies
- Vanilla ice cream: A classic pairing that takes these cookies to the next level.
- Whipped cream: Light and fluffy, it’s the perfect topping.
- Caramel sauce: Drizzle it over the cookies for extra decadence.
- Hot apple cider: A warm drink that complements the flavors perfectly.
Apple Pie Cookie Recipe Tips
With these simple tips, your Apple Pie Cookies will turn out Perfect!
- Mess-free drizzle. When you transfer the cookies to a wire rack to cool, slip the parchment paper from the baking sheet under the rack. Then, when you drizzle the Apple Pie Cookies with the caramel, any excess will slip through the rack onto the parchment for easy clean up.
- Finish mixing the dough with a spatula. Because this is a no-chill cookie recipe, the dough will be quite thick and it may be hard to beat with your blender. I usually switch to a rubber spatula to finish mixing the dough.
- Bake one sheet of cookies at a time. I recommend baking one cookie sheet at a time for even baking. This also makes the process of adding the filling a little more manageable.
Storing and Reheating Tips
- Storing: Keep Apple Pie Cookies in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
- Reheating: Warm them in the oven at 300°F (150°C) for 5-10 minutes to restore their flaky texture.
Conclusion:
Apple Pie Cookies are the ultimate treat for anyone who loves the flavors of apple pie but wants something quick and easy. With these tips and tricks, you’ll be baking like a pro in no time. So, what are you waiting for? Grab your apron and start baking—your kitchen is about to smell amazing!
Ingredients
Apple Filling
- 2 ½ cups peeled & finely diced apples 3 large or 4 small apples, I recommend Granny Smith, Jonagold, Honeycrisp, Braeburn, or Pink Lady
- 1 tbsp lemon juice
- ½ cup water
- ⅓ cup packed brown sugar
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp cornstarch
Cookies
- 3 cups all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 2 sticks unsalted butter room temperature, 1 cup
- 1 ¼ cups brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Caramel Sauce – I used store bought jarred sauce
Instructions
Apple Filling
- Combine the diced apples, lemon juice, water, brown sugar and all spices & cornstarch in a skillet over medium-low heat on the stove. Stir occasionally while mixture simmers, 5-7 minutes or until the apples are tender. Note: you can make the apple filling up to 3 days ahead of time and store in the fridge until ready to use.
Cookies
- Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper.
- In a mixing bowl combine the flour, cornstarch, baking soda, cinnamon and salt. Set aside.
- In a larger mixing bowl combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 2 minutes. You want this mixture to be fluffy and pale in color.
- Add in the eggs and vanilla extract, beat for 30 seconds.
- Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick. I like to finish mixing the flour into the dough by hand with a spatula.
- Use a cookie scoop to form golf ball sized cookie dough balls, roll into a smooth ball between your hands. Place about 8 cookies on a cookie sheet lined with a silicone baking mat at a time. I recommend only baking 1 cookie sheet at a time for even baking.
- Bake the cookies for 10-12 minutes, then add the filling. Carefully remove the pan from the oven. Use the back of a tablespoon to create a well in the center of each cookie. Add about a tablespoon of filling to each cookie. Return to the oven and bake for 3-4 additional minutes. Allow the cookies to cool for 15 minutes on the baking sheet before removing. Drizzle with caramel sauce.
