Brown Butter Apple Pie Cookies with Salted Caramel Drizzle Recipe
Soft and chewy Brown Butter Apple Pie Cookies are the ultimate cozy fall treat. These cookies feature a rich, nutty brown butter spiced dough coated in cinnamon sugar, filled with tender, cinnamon-kissed apple pie filling, and finished with a decadent drizzle of salted caramel sauce. Perfectly capturing the warmth of pumpkin pie spice, the sweetness of apples, and the indulgence of salted caramel, these cookies are ideal for autumn gatherings or an everyday seasonal indulgence.
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Spiced 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, diced; Honeycrisp recommended)
- 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 the ¾ cup unsalted butter. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty. Remove from heat and cool for 5-10 minutes.
- Prepare the Cookie Dough: In a large bowl, beat together the cooled brown butter, granulated sugar, and brown sugar until smooth and creamy. Add eggs and vanilla extract, mixing until fully incorporated. In a separate bowl, whisk flour, baking powder, cornstarch, pumpkin pie spice, and salt. Gradually fold the dry ingredients into the wet until just combined.
- Form and Chill the Dough: Combine granulated sugar and cinnamon for the coating in a small bowl. Scoop 2 tablespoons of dough into balls, then roll each in the cinnamon sugar mixture to coat fully. Arrange on a baking sheet and refrigerate for 30 minutes to prevent spreading during baking.
- Preheat the Oven: Heat oven to 375°F (190°C).
- Make the Apple Pie Filling: While dough chills, melt 1 tablespoon butter in a saucepan over medium heat. Add diced apples, brown sugar, and cinnamon, stirring occasionally. Cook for about 5 minutes until apples soften. Sprinkle cornstarch over mixture and stir. Cook an additional 5-10 minutes until thickened and tender. Remove from heat and cool.
- Bake the Apple Pie Cookies: Bake cookies for 10-12 minutes until edges are set but centers remain slightly soft. Immediately press the back of a spoon or scoop into the center of each cookie to create an indent for the filling.
- Assemble the Apple Pie Cookies: After slight cooling, spoon the apple pie filling into the indents of each cookie. Drizzle generously with salted caramel sauce.
- Serve and Enjoy: These cookies are best served warm to enjoy the gooey apple filling and caramel. Perfect paired with a glass of milk.
Notes
- Watch the butter carefully when browning to avoid burning; remove from heat as soon as nutty aroma and golden flecks appear.
- Chill dough for at least 30 minutes to maintain thick, chewy texture and prevent excessive spreading.
- Use a cookie scoop for consistent cookie sizes and perfect filling indentations.
- You can prepare dough and apple filling ahead; freeze dough balls and refrigerate filling up to 3 days.
- Apple varieties can be adjusted: Granny Smith for tartness, Fuji or Gala for sweeter filling.
- Drizzle salted caramel sauce generously for the best flavor contrast.
Keywords: brown butter cookies, apple pie cookies, fall desserts, soft chewy cookies, autumn treats, pumpkin pie spice cookies, salted caramel cookies
