Caramel Apple Pie Cookies

Caramel Apple Pie Cookies - Rebekah and her Ramblings. A delicious mini apple pie in cookie form!!Happy Thanksgiving!! At work yesterday, we had a baking contest – one of my coworkers challenged me to a fall bake-off (could that be any more vague?) with which I decided to make some mini apple pies. You could cheat and use a lot of store bought  ingridients for this, or you could make some homemade components, which is what I did! I’ll provide  both recipes, but this is a fun (and messy!) cookie to enjoy now that we are in FULL HOLIDAY  BAKING MODE. Also, can we just talk about how great the games are this weekend? I will be eating a ton of delicious food and not moving from my couch once I get home around 1 today. Enjoy being extra thankful today!

Caramel Apple Pie Cookies

Caramel Apple Pie Cookies - Rebekah and her Ramblings. A delicious mini apple pie in cookie form!!Yield: about 2 dozen cookies              Total Time: 30 minutes – 2 hours (depending on the method!)

What you need:

  • 2 refrigerated pie crusts (I used store bought because of time)
  • apple pie filling (1 can or homemade recipe below)
  • 1/2 cup caramel sauce (store bought or recipe below)
  • 1 egg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup granulated sugar

Homemade Apple Pie Filling (to cheat, use 1 can of store bought)

  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon
  • about 2 pounds baking apples, peeled, cored, and diced (I used 4 granny smith apples)
  • 3 tablespoons water plus 2 tablespoon
  • 1/3 cup sugar
  • 4 teaspoons corn starch
  • 1/2 teaspoon nutmeg

Homemade Caramel Sugar Frosting Sauce (to cheat, use about 1/2 cup store bought caramel sauce)

  • 1.5 cups granulated sugar
  • 1/2 cup water
  • 2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 1/4 cup plus 2 tablespoons  heavy cream
  • 1.5 teaspoon salt
  • 1 teaspoon corn starch, plus more as needed (optional)


For the Apple Pie Filling:

  • Melt butter and cinnamon in a large pan over medium heat
  • Once melted, add the apples, sugar, and 3 tablespoons of water
  • Stir to coat the apples and then cover and bake for about 5 minutes or very fragrant and the apples begin to soften
  • In a small dish, combine the cornstarch and remaining 2 tablespoons water, stir well
  • Stir the corn starch into the slightly softened apple mixture and continue to cook uncovered for about 3 minutes or the apples are tender and thick,  but not mushy
  • Sprinkle the nutmeg over the top and stir well
  • Remove from heat
  • NOTE – This would be super delicious by itself in a bowl with ice cream – perfect to avoid gluten-y bread or cut back on some apple pie calories!

For the Caramel Sugar Frosting Sauce:

  • **Make sure to have all of your ingredients ready so you can work quickly once it is time
  • In a large, nonstick sauce pan, spread the sugar and pour water on top – do not stir
  • Bring the mixture to a boil for at least 10 minutes. Do not stir,  but swirl the pan occasionally to make sure the sugar is dissolving
  • The color should begin to change to a light kind of gold, continue to boil until it’s a kind of brownish gold – it took almost 20 minutes for me
  • Once the color is right, remove from heat and add the vanilla, butter, heavy cream, and salt and stir until the butter is combined
  • Continue stirring until the mixture starts to thicken
  • If it isn’t thickening after several minutes of stirring, add 1 teaspoon of  cornstarch and stir until well combined
  • Continue to add cornstarch until the desired consistency is reached

For the Cookies:

  • Preheat the oven to 350*
  • Spread one of the pie crusts out and roll out slightly so the crust is even
  • Cut the other crusts into long strips to form a lattice top for the cookies
  • Spread a very thin layer of cooled caramel sauce over the pie crust
  • Evenly spread the apple pie filling (cooled) over the caramel sauce
  • Lay the lattice pieces over the apples and, using a sharp cookie cutter, cue the cookies and place on a parchment paper lined cookie sheet
  • In a small bow,  beat the egg
  • In a different small bowl, mix the cinnamon, nutmeg, and sugar together
  • Spread some of the egg wash over each cookie and then sprinkle with the cinnamon sugar mixture
  • Bake for 22-24 minutes (times may vary based on  the amount of egg wash)
  • Remove the cookies from the heat and let them sit for at least 10 minutes before removing from the pan


Cookies adapted from Cincy Shopper, Apple Pie Filling adapted from Spend With Pennies, and Caramel Sugar Frosting Sauce adapted from She Wears Many Hats.



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