Name: Brown Butter Apple Pie Cookies with Salted Caramel Drizzle Recipe
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: ¾ cup unsalted butter; ½ cup granulated sugar; ½ cup light 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; ⅓ cup granulated sugar; 1 tsp ground cinnamon; 2 medium apples (peeled, diced; Honeycrisp recommended); 1 tbsp unsalted butter; 3 tbsp brown sugar; 1 tsp ground cinnamon; ½ tsp cornstarch; Salted caramel sauce (store-bought or homemade)

Introduction

These Soft and Chewy Apple Pie Cookies are the ultimate fall treat, blending warm spices, tender apples, and rich brown butter into one delicious bite. Topped with a drizzle of salted caramel, they capture the cozy flavors of apple pie in cookie form. Perfect for sharing or enjoying alongside a glass of milk on a crisp autumn day.

The image shows six small round tarts arranged closely on a white plate with ridged edges, placed on a white marbled textured surface. Each tart has a crumbly golden-brown crust forming a shallow bowl shape, filled with glossy, caramelized small cubes of cooked apples that are a rich brown color, suggesting cinnamon or spice coating. The apple filling is piled neatly above the crust edges, glistening with syrup. Two thin, pale slices of raw apple sit beside the tarts on the plate. The photo is taken with an iphone --ar 4:5 --v 7

Ingredients

For the Cookies:

¾ cup unsalted butter

½ cup granulated sugar
½ cup light 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 and diced, I recommend 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)

Instructions

Step 1: Brown the butter by melting ¾ cup unsalted butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty. Remove from heat and let cool for 5–10 minutes.

Step 2: In a large bowl, beat together the cooled brown butter, granulated sugar, and brown sugar until smooth and creamy. Add the eggs and vanilla extract, mixing until fully combined.

Step 3: In a separate bowl, whisk together flour, baking powder, cornstarch, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.

Step 4: Mix the cinnamon sugar coating by combining ⅓ cup granulated sugar with 1 tsp ground cinnamon in a small bowl.

Step 5: Scoop about 2 tablespoons of dough per cookie. Roll each ball in the cinnamon sugar mixture until fully coated. Place on a baking sheet and refrigerate for 30 minutes to prevent spreading.

Step 6: Preheat the oven to 375°F (190°C).

Step 7: Meanwhile, prepare the apple pie filling. Melt 1 tbsp butter in a saucepan over medium heat. Add diced apples, brown sugar, and cinnamon. Cook for about 5 minutes until the apples soften.

Step 8: Sprinkle ½ tsp cornstarch over the apples and stir. Continue cooking for another 5–10 minutes until the mixture thickens and apples are tender. Set aside to cool.

Step 9: Bake the cookies for 10–12 minutes until edges are set but centers remain soft.

Step 10: As soon as the cookies are out of the oven, use the back of a spoon or cookie scoop to gently create a small indent in the center of each cookie.

Step 11: Once cookies have cooled slightly, spoon the apple pie filling into the center indentations.

Step 12: Drizzle salted caramel sauce generously over each cookie for a sweet and salty finish.

Step 13: Serve warm and enjoy with a cold glass of milk or your favorite fall beverage.

Tips & Variations

Watch the butter carefully while browning; remove it from heat as soon as it turns golden and smells nutty to avoid burning.

Chilling the dough before baking helps maintain the cookie’s shape and creates a chewy texture.

Use a cookie scoop for even-sized cookies and beautiful uniformity in baking.

Swap Honeycrisp apples for Granny Smiths for a tarter filling or Fuji/Gala for a sweeter version.

Make the dough and apple filling ahead and freeze dough balls; thaw and bake when ready for fresh cookies anytime.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months (place apple-filled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container). Reheat gently in a warm oven or microwave to restore softness and bring out the gooey caramel.

FAQs

Can I use different types of apples?

Yes! Honeycrisp apples are ideal for their balance of sweet and tart, but Granny Smith apples add a nice tartness, while Fuji or Gala apples make the filling sweeter. Just ensure the apples remain firm enough so they don’t become mushy after cooking.

Is it necessary to brown the butter?

Browning the butter adds a rich, nutty, caramel flavor that elevates the cookies. While you can use melted butter without browning, the unique depth of flavor significantly enhances the fall spices and apple filling.