I love how this recipe takes everything I adore about apple pie and packs it into a fun, bite-sized cookie. It’s so much easier than rolling and shaping a full pie, yet the taste is just as comforting and nostalgic. The use of refrigerated pie crust and canned filling makes this super convenient, but I can also use homemade if I have the time. And that caramel drizzle at the end? It takes these cookies to a whole new level.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 refrigerated pie crust (or homemade, if preferred)
¾ cup apple pie filling, chopped into small pieces
¼ cup caramel sauce
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 large egg (for egg wash)
1 tablespoon coarse sugar (for sprinkling)
Directions
Prep the Oven & Filling: I preheat my oven to 375°F (190°C). Then I chop the apple pie filling into small, bite-sized chunks and stir in the cinnamon and nutmeg.
Roll & Cut the Dough: I roll out the pie crust just a bit thinner than it comes, then use a cookie cutter or glass to cut out circles about 2–3 inches wide.
Assemble the Cookies: I place half the dough circles on a parchment-lined baking sheet. On each, I add about 1 teaspoon of the apple mixture and a small drizzle of caramel. I top them with another dough circle and press the edges together with a fork to seal.
Egg Wash & Sugar: I whisk the egg and brush the tops of each cookie, then sprinkle with coarse sugar for sparkle and crunch.
Bake: I bake the cookies for 18–22 minutes, until the tops are golden brown and the edges are crisp.
Finish: Once slightly cooled, I drizzle more caramel over the tops if I’m feeling fancy—or extra indulgent.
Servings and Timing
Yield: 12 cookies
Prep time: 20 minutes
Bake time: 40 minutes
Total time: 1 hour
Variations
Apple Pie Spice: I use apple pie spice in place of the cinnamon and nutmeg for a shortcut.
Cheddar Twist: For a savory contrast, I sometimes sprinkle a little shredded sharp cheddar into the filling—just like classic apple pie combos.
Mini Hand Pies: I cut slightly larger circles and fold them into half-moons for a different shape.
Nutty Caramel: I add chopped walnuts or pecans to the filling for a crunchy twist.
Glazed Version: I drizzle with vanilla glaze instead of caramel for a more cookie-like vibe.
Storage/Reheating
Room Temperature: I store them in an airtight container for up to 2 days.
Refrigerator: They’ll stay fresh in the fridge for about 4–5 days.
Freezer: I freeze baked cookies for up to 2 months. I let them thaw at room temp or pop them in the oven for 5 minutes at 325°F.
Reheating: To bring back that fresh-baked crispness, I warm them in the oven at 325°F for 5 minutes.
FAQs
Can I use homemade pie crust?
Yes, and I often do when I have the time. It adds flakiness and a more buttery flavor.
Do I have to use store-bought apple pie filling?
Nope. I’ve made these with my own apple filling—just finely dice the apples so the cookies seal properly.
Will the cookies get soggy?
As long as I store them airtight and eat them within a couple of days, they stay nicely crisp on the edges and chewy in the center.
Can I use puff pastry instead of pie crust?
Yes. Puff pastry gives a lighter, flakier result. Just keep an eye on baking time, as it might bake a bit faster.
Do they really taste like apple pie?
They absolutely do—but in a more portable, snackable form. I get all the warm spices, fruit, and flaky crust I crave in each bite.
Conclusion
These Caramel Apple Pie Cookies are everything I love about fall baking—sweet, spiced, buttery, and just a little indulgent. Whether I’m making them for a cozy weekend treat, a festive party tray, or just to enjoy with a mug of cider, they never fail to impress. Easy to make and even easier to eat, they’re one of my favorite ways to welcome the season.
These caramel apple pie cookies have buttery crusts, warm apple filling, cozy spices, and a gooey caramel drizzle—everything you love about fall in one handheld dessert!
Ingredients
1 refrigerated pie crust (or homemade)
¾ cup apple pie filling, chopped into small pieces
¼ cup caramel sauce (plus more for drizzling)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 large egg (for egg wash)
1 tablespoon coarse sugar (for sprinkling)
Instructions
Step 1: Prep the Oven & Filling
Preheat oven to 375°F (190°C).
Chop apple pie filling into small pieces.
Mix filling with cinnamon and nutmeg in a bowl.
Step 2: Roll & Cut Dough
4. Roll out pie crust slightly thinner on a floured surface.
5. Use a round cookie cutter (2–3 inch) or glass to cut circles.
Step 3: Assemble Cookies
6. Place half of the circles on a parchment-lined baking sheet.
7. Spoon about 1 teaspoon of the apple filling onto each.
8. Drizzle with a small amount of caramel.
9. Top with remaining dough circles and seal edges with a fork.
Step 4: Add Egg Wash
10. Beat egg in a small bowl.
11. Brush over tops of cookies and sprinkle with coarse sugar.
Step 5: Bake
12. Bake for 18–22 minutes or until golden brown.
13. Cool slightly on a wire rack.
Step 6: Finish
14. Drizzle with additional caramel, if desired. Serve warm or at room temperature.
