If you've ever wanted apple pie in cookie form, you're going to fall in love with these caramel apple pie cookies. They're soft, spiced cookies filled with gooey apple pie filling and topped with a drizzle of rich caramel. And the best part is that they're incredibly easy to make because they use canned apple pie filling instead of starting from scratch.
I actually created this recipe because I had a can of apple pie filling in my pantry that I wasn't sure what to do with, and I thought it would be fun to turn it into something unique. The result is these apple pie cookies that taste just like a bite of warm apple pie.
These cookies are especially perfect for fall baking. When the weather cools down and you're craving something cozy, these spiced apple cookies hit the spot. They also make a great addition to Thanksgiving dessert tables, Christmas cookie trays, or any fall gathering where you want to serve something a little unexpected.
Why You'll Love These Apple Pie Cookies
- Easy to make - No need to peel and cook apples! Store-bought apple pie filling saves so much time.
- Cozy fall flavors - Cinnamon, nutmeg, apple, and caramel make these cookies taste just like autumn in dessert form.
- Great for the holidays - A fun twist to add to Thanksgiving, Christmas, or fall bake sales.
- Fun twist on pie - All the flavors of classic apple pie in bite-sized cookie form.
Ingredients You'll Need
Here's a quick look at what goes into these cookies:
- Butter, granulated sugar, and brown sugar - Create the soft and sweet cookie base.
- Egg and vanilla - Add richness and flavor.
- Flour, cinnamon, nutmeg, baking soda, and salt - The dry mix that gives structure and those warm fall spices.
- Apple pie filling - The star of the show! Using canned filling makes these cookies so simple. Just chop it up so it fits neatly in the centers.
- Caramels and heavy cream - Melted together to make the luscious caramel drizzle.
How to Make Caramel Apple Pie Cookies
- Make the dough - Cream the butter and sugars, then mix in the egg and vanilla. Stir in the dry ingredients until you have a soft dough.
- Shape the cookies - Roll dough into balls and place on baking sheets. Press a thumbprint in the center of each.
- Fill with apples - Chop the canned apple pie filling into small pieces and spoon a little into each indentation.
- Bake - Bake until lightly golden.
- Drizzle with caramel - Melt caramel candies with heavy cream until smooth, then drizzle over the cooled cookies.
Tips for Success
- Chop the filling small - Large apple chunks can fall off the cookies, so cut them into smaller pieces before filling.
- Don't overbake - The cookies should just be set around the edges; they'll continue to firm up as they cool.
- Warm caramel again if needed - Caramel thickens as it cools, so reheat briefly if it becomes hard to drizzle.
- Holiday ready - Make a double batch if you're planning to serve these at a party or add them to a Thanksgiving or Christmas dessert tray. They disappear quickly!
FAQs About Apple Pie Cookies
Can I make these ahead of time?
Yes! You can bake the cookies a day or two in advance and store them in an airtight container at room temperature. For the best texture, I recommend drizzling the caramel close to serving time, since caramel can get sticky after sitting.
Do I have to use canned apple pie filling?
Not at all. If you'd rather make your own filling with fresh apples, you can absolutely do that. Just cook diced apples with sugar, cinnamon, and a little cornstarch until softened. But if you want to keep things quick and easy, canned filling works perfectly.
What kind of caramel works best?
For the drizzle, I use soft caramel candies melted with heavy cream because it makes a smooth, glossy topping. If you prefer, you could also use a jarred caramel sauce, but homemade caramel from candies has that chewy, classic flavor.
Can I freeze these cookies?
Yes, but I suggest freezing them without the caramel drizzle. Place the baked, cooled cookies (with the apple filling) in a single layer on a tray until solid, then transfer to a freezer bag. When ready to enjoy, thaw at room temperature and drizzle with fresh caramel.
Caramel apple pie cookies
These soft, spiced cookies are filled with gooey apple pie filling and drizzled with caramel sauce. Using store-bought apple pie filling makes them super quick and easy, while still giving that cozy, homemade flavor.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies 1x
Ingredients
1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 tsp vanilla extract
2 ¼ cups all-purpose flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp baking soda
¼ tsp salt
1 cup apple pie filling (from a can), chopped into small pieces
20 soft caramel candies, unwrapped
2 tbsp heavy cream
Instructions
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Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
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Cream butter and sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add in the egg and vanilla, mixing until smooth.
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Mix dry ingredients: In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Gradually stir into the wet mixture until a dough forms.
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Shape cookies: Scoop about 1 tablespoon of dough, roll into a ball, and place on the prepared baking sheet. Space the cookies about 2 inches apart.
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Make indentations: Gently press your thumb (or the back of a teaspoon) into the center of each dough ball to create a well.
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Prepare apple filling: Place the apple pie filling on a cutting board and chop into small pieces so they fit neatly into the cookies.
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Fill cookies: Spoon about 1 teaspoon of chopped apple pie filling into each indentation.
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Bake: Bake cookies for 12-14 minutes, or until lightly golden around the edges. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
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Make caramel drizzle: In a small saucepan over low heat, melt the caramel candies with the heavy cream, stirring until smooth and pourable.
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Finish cookies: Drizzle the warm caramel over the cooled cookies before serving.
Notes
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Chop the apple pie filling finely so it stays neatly in the cookies.
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The caramel drizzle will thicken as it cools; if needed, warm it back up to loosen before drizzling.
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Store cookies in an airtight container at room temperature for up to 3 days.
