Apple Pie Cookies

These apple pie cookies look just like mini apple pies. A simple pie crust with a warm, bubbly filling of apples and cinnamon sugar make these cookies taste absolutey delightful.

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These apple pie cookies are everything you love about a classic apple pie baked in a fun, mini version. A simple flaky pie crust with a warm, bubbly filling of apples and cinnamon sugar makes for the best dessert. After baking to a flaky, golden-brown crust, each cookie is topped with a drizzle of sweet caramel.

Looking for more delicious apple desserts to enjoy? It doesn’t get any easier than this apple dump cake. This deep-dish apple pie is just like grandma used to make. Apple fritter rings are always a fun choice too.

MORE COOKIE RECIPES:
Doubletree Cookies | Lemon Sugar Cookies

APPLE PIE COOKIES INGREDIENTS

You will need:

• 1 package of refrigerated pie crust (2 rolls in a box), thawed per directions on the box
• 1 (21-ounce) can of apple pie filling
• ½ cup of salted caramel sauce
• 1 egg, beaten
• 1 teaspoon of water
• ¼ cup of sugar
• ¼ teaspoon ground cinnamon
• ¼ teaspoon of nutmeg

SUBSTITUTIONS AND ADDITIONS

PIE CRUST: This recipe starts with premade pie dough — although you could definitely make your own pie crust from scratch if you’d like. Check out our homemade pie crust recipe.

PIE FILLING: You could use any flavor of fruit pie filling in place of the apple filling for these mini pies.

HOW TO MAKE THIS APPLE PIE COOKIES RECIPE

STEP ONE: Place the apple pie filling onto a cutting board and cut the apples into smaller pieces. Set aside.

STEP TWO: Place a silicone baking sheet onto a cookie sheet. Roll out one sheet of pie crust onto the silicone sheet. A rolling pin can be used to lightly flatten out the dough if needed.

STEP THREE: Spread the salted caramel sauce from edge to edge on the pie crust dough. Top with the chopped apple pie filling and spread edge to edge. Set aside.

STEP FOUR: On a cutting board, roll out the second pie crust. A rolling pin can be used to lightly flatten out the dough if needed.

PRO TIP: I chose to do lattice tops for the top layer of pie crust. You can keep it simple and do a regular crust on top if you’d rather.

STEP FIVE: Using a pizza cutter and a ruler, slice the dough into ¼ inch strips (or eyeball it!). Using these strips, do a lattice crust on top of the apple pie filling crust. Or you can just lay some strips vertical and then horizontal if latticework is not your thing!

STEP SIX: Using a 2¾-inch round cookie cutter, cut out the cookies leaving a little space in between them. Remove the extra dough from around the cookies and just leave the cookies in place on the silicone baking sheet to bake.

PRO TIP: You can place all the leftover dough and pie filling into a small, greased pie pan and make a mini pie!

STEP SEVEN: Brush cookies with egg wash using a pastry brush. In a small bowl, mix cinnamon, sugar and nutmeg together and sprinkle cinnamon sugar mixture over the cookies.

STEP EIGHT: Place the cookie sheet into the oven and bake at 350°F for 20 to 25 minutes or until golden brown.

PRO TIP: Drizzle a little bit of caramel on top before serving to complete this amazing goody.

HOW TO SERVE

These scrumptious cookies look like a masterpiece and would be a hit at a potluck or party. If you want to keep them to yourself, enjoy them for an afternoon or evening snack with a cup of tea or a latte. Our pumpkin spice latte would be a perfect choice for a snack full of fall flavors.

STORAGE

ON THE COUNTER: Store these apple pie cookies wrapped in plastic wrap or in an airtight container on the counter for 3 days.

IN THE FREEZER: You can freeze these cookies in a container for up to 3 months.

You might have seen these caramel apple pie cookies floating around Pinterest and thought they looked yummy but a little intimidating to make. I won’t lie — they are a little labor-intensive. But the results are so worth it. You’ll love the flavor. Bubbly, gooey, and warm fresh-baked from the oven, it’s hard to beat the sweet, luscious flavor. Just like traditional apple pie in a smaller size!

FAQ

MORE RECIPES YOU’LL LOVE

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• Red Velvet Cookies
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Apple Pie Cookies

5 from 7 votes

These apple pie cookies look just like mini apple pies. A simple pie crust with a warm, bubbly filling of apples and cinnamon sugar make these cookies taste absolutey delightful.

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Servings 12

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Ingredients

  

1x2x3x

• 1 package refrigerated pie crust 2 rolls in box, thawed per directions on the box
• 21 ounces apple pie filling
• ½ cup salted caramel sauce
• 1 egg beaten
• 1 teaspoon water
• ¼ cup sugar
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg

Instructions

 

• Preheat oven to 350°F.
• Place the apple pie filling onto a cutting board and cut the apples into smaller, bite sized pieces. Set aside.
• Place a silicone baking sheet onto a cookie sheet.
• Roll out one of the pie crusts onto the silicone sheet. A rolling pin can be used to lightly flatten out the dough if needed.
• Spread the salted caramel sauce from edge to edge on the pie crust dough.
• Top with the chopped apple pie filling and spread edge to edge. Set aside.
• On a cutting board roll out the second piece of pie crust. A rolling pin can be used to lightly flatten out the dough if needed.
• Using a pizza cutter and a ruler slice the dough into ¼ inch strips (or eyeball it!). Using these strips do a lattice crust on top of the apple pie filling crust. OR you can just lay some strips vertical and then horizontal if lattice work is not your thing!
• Using a 2¾ inch circle cutter cut out the cookies leaving a little space in between them. Remove the extra dough from around the cookies and just leave the cookies in place on the silicone baking sheet to bake. You can place all the extra dough and pie filling into a small, greased pie pan and make a mini pie!
• Brush cookies with egg wash.
• Mix cinnamon, sugar, and nutmeg together and sprinkle on over the cookies.
• Place cookie sheet into the oven and bake for 20 to 25 minutes or until golden brown.

Video

Notes

TIP: I chose to do lattice tops for the top layer of pie crust. You can keep it simple and do a regular crust on top if you’d rather.

TIP: You can place all the leftover dough and pie filling into a small, greased pie pan and make a mini pie!

TIP: Drizzle a little bit of caramel sauce on top before serving complete this amazing goody.

Nutrition

Calories: 263kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 211mg | Potassium: 71mg | Fiber: 2g | Sugar: 11g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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