Ingredients
Equipment
Method
Mastering Salted Caramel Apple Pie Cookies: How-To
- Start by peeling, coring, and dicing your apples into small, bite-sized pieces. Toss them lightly with the ground cinnamon to infuse that classic apple pie spice flavor. Set aside while you mix the dough.
- In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric mixer or a sturdy whisk, beat until the mixture is light and fluffy – about 2 to 3 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be gentle to avoid overmixing.
- Fold in the diced cinnamon apples and chopped nuts if using. Then, drizzle in the caramel sauce, folding gently to distribute it throughout the dough without fully blending.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the sheet, spacing them about 2 inches apart. Sprinkle each cookie with a pinch of coarse sea salt.
- Bake for 12-15 minutes, until the edges are golden but centers remain soft. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use firm apple varieties like Granny Smith or Honeycrisp for best texture and flavor.
- Folding in caramel instead of mixing creates gooey caramel pockets.
- Sprinkling coarse sea salt on top enhances the caramel's sweetness.
- Store cooled cookies in an airtight container at room temperature up to 3 days.
- Freeze baked cookies for up to 3 months; thaw before serving.