Why You’ll Love This Recipe
I like this recipe because it delivers bold apple pie flavor in a soft, chewy cookie format—no pie crust required. The dough is infused with pumpkin pie spice and made with nutty brown butter, which gives it a deeper, almost caramelized richness. Each cookie is rolled in cinnamon sugar for a light crunch on the outside, filled with a gooey apple center, and topped with caramel. They’re comforting, crowd-pleasing, and perfect with a glass of milk.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
¾ cup unsalted butter
½ cup granulated sugar
½ cup brown sugar (packed)
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp cornstarch
2 tsp pumpkin pie spice
¼ tsp salt
For the Cinnamon Sugar Coating:
⅓ cup granulated sugar
1 tsp ground cinnamon
For the Apple Pie Filling:
2 medium apples (peeled, diced, I used Honeycrisp)
1 tbsp unsalted butter
3 tbsp brown sugar
1 tsp ground cinnamon
½ tsp cornstarch
For Topping:
Salted caramel sauce (store-bought or homemade)
Directions
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Brown the Butter:
I melt the butter in a small saucepan over medium heat, swirling occasionally. Once it turns golden brown and smells nutty, I remove it from the heat and let it cool for 5–10 minutes. -
Prepare the Cookie Dough:
In a large bowl, I beat the cooled brown butter with both sugars until smooth. Then I mix in the eggs and vanilla. In another bowl, I whisk the flour, baking powder, cornstarch, pumpkin pie spice, and salt. I gradually combine the dry ingredients with the wet until a dough forms. -
Form and Chill the Dough:
I mix the sugar and cinnamon for the coating in a small bowl. Then I roll about 2 tablespoons of dough into balls, coat them in cinnamon sugar, and chill them on a baking sheet for 30 minutes. -
Preheat the Oven:
I preheat my oven to 375°F (190°C) while the dough chills. -
Make the Apple Pie Filling:
While waiting, I cook the diced apples with butter, brown sugar, and cinnamon in a saucepan for about 5 minutes. Once they start to soften, I stir in the cornstarch and cook for another 5–10 minutes until the mixture thickens. Then I set it aside to cool. -
Bake the Cookies:
After chilling, I bake the cookies for 10–12 minutes. As soon as they come out of the oven, I use the back of a spoon to press an indent into the center of each cookie. -
Assemble the Apple Pie Cookies:
Once the cookies have cooled a bit, I spoon the apple pie filling into the indentations and drizzle with salted caramel sauce. -
Serve and Enjoy:
These are incredible warm—the apple filling oozes just enough, and the caramel ties it all together. I always serve them with milk or tea for a cozy treat.
Servings and timing
This recipe makes about 18 large cookies.
Prep time: 30 minutes
Chill time: 30 minutes
Bake time: 10–12 minutes
Total time: About 1 hour and 15 minutes
Variations
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I’ve tried using pears instead of apples—they cook up beautifully and add a mellow, sweet flavor.
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Chopped pecans or walnuts can be added to the apple filling or sprinkled on top for crunch.
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A pinch of nutmeg or clove adds even more warmth to the spice blend.
-
Instead of caramel, I sometimes finish with a vanilla glaze or dusting of powdered sugar for a different twist.
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For mini cookies, I use smaller dough balls and just a small dot of filling—perfect for parties.
Storage/Reheating
I keep leftovers in an airtight container at room temperature for up to 3 days. If I want them warm, I reheat them for about 10–15 seconds in the microwave. They also hold up well in the fridge for up to a week. I don’t freeze these after assembly, but I can freeze the cookie dough balls (before baking) and the apple filling separately to bake fresh later.
FAQs
Can I use store-bought apple pie filling instead?
Yes, I can use store-bought filling in a pinch. I just make sure to chop it smaller so it fits well inside the cookie indent.
Do I have to brown the butter?
Technically no, but I always do—it adds a rich, nutty flavor that really enhances the cookie dough. It’s worth the extra step.
How do I keep the cookies soft?
I avoid overbaking and make sure to slightly underbake the center. Chilling the dough also helps them hold their chewy texture.
Can I make the dough ahead of time?
Absolutely. I make the dough and chill it up to 48 hours in advance. I also make the apple filling ahead so assembly is quick when I’m ready to bake.
What’s the best type of apple to use?
I like Honeycrisp or Granny Smith because they hold their shape and give a nice sweet-tart balance. Softer apples will break down too much while cooking.
Conclusion
These Soft and Chewy Apple Pie Cookies are the perfect comfort dessert—warm, rich, and full of fall flavor. From the spiced dough to the gooey apple filling and sweet caramel topping, every bite is a reminder of just how satisfying homemade treats can be. Whether I’m baking for a cozy night in or sharing with friends, these cookies never disappoint.
Print
Soft and Chewy Apple Pie Cookies
- Total Time: 1 hour 10 minutes
- Yield: 18–20 cookies
- Diet: Vegetarian
Description
These soft and chewy apple pie cookies are the perfect cozy fall treat! With brown butter, spiced apple filling, and a cinnamon sugar coating, they’re warm, gooey, and totally irresistible.
Ingredients
For the Cookies:
¾ cup unsalted butter (browned)
½ cup granulated sugar
½ cup brown sugar (packed)
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp cornstarch
2 tsp pumpkin pie spice
¼ tsp salt
For the Cinnamon Sugar Coating:
⅓ cup granulated sugar
1 tsp ground cinnamon
For the Apple Pie Filling:
2 medium apples (peeled, diced – Honeycrisp preferred)
1 tbsp unsalted butter
3 tbsp brown sugar
1 tsp ground cinnamon
½ tsp cornstarch
For Topping:
Salted caramel sauce (store-bought or homemade)
Instructions
Brown the Butter:
In a small saucepan over medium heat, melt butter and cook until it turns golden brown and smells nutty. Remove from heat and cool for 5–10 minutes.
Prepare the Cookie Dough:
In a large bowl, mix cooled brown butter, granulated sugar, and brown sugar until creamy. Beat in eggs and vanilla. In a separate bowl, whisk flour, baking powder, cornstarch, pumpkin pie spice, and salt. Gradually mix dry ingredients into the wet until just combined.
Form and Chill Dough:
Mix cinnamon and sugar in a small bowl. Scoop 2 tbsp of dough per cookie, roll into balls, coat in cinnamon sugar, and place on a baking sheet. Chill for 30 minutes.
Preheat the Oven:
Preheat oven to 375°F (190°C).
Make the Apple Pie Filling:
In a saucepan, melt butter. Add diced apples, brown sugar, and cinnamon. Cook 5 minutes. Add cornstarch and continue cooking for 5–10 minutes until tender and thickened. Set aside.
Bake the Cookies:
Bake chilled dough balls for 10–12 minutes. Immediately after baking, use the back of a spoon to create a small indent in each cookie.
Assemble the Cookies:
Fill each indent with the apple pie filling and drizzle with salted caramel sauce.
Serve and Enjoy:
Serve warm for a gooey, spiced, apple-pie-in-a-cookie experience.
Notes
Chill the dough to reduce spreading and ensure a thick, chewy texture.
Use Honeycrisp apples for the best balance of sweetness and structure.
These cookies are best enjoyed warm but can be stored in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
