I was at the grocery store a few days ago when I saw something I look forward to all year: caramel apples are back in season! While I know I could technically have them at any time, there’s just something so perfect about enjoying delicious apples with caramel once the days get shorter and the weather gets cooler.
So far, I’ve managed to resist buying them, but that’s only because I have today’s yummy recipe up my sleeve instead: Apple Pie Cookies. These cookies are amazing.
The perfect combination of soft, warm apple and gooey, stick caramel, these cookies will melt in your mouth and leave you wanting more, more, more. Pair them with a little vanilla ice cream as soon as they come out of the oven, and the taste is practically heavenly–perfect for fall.
Now, this Apple Pie Cookies recipe does take a little more time and effort than other cookie recipes and they can get a little messy, but sometimes, that’s half the fun of baking! Let me tell you, these cookies are absolutely worth it, and if they don’t turn out Pinterest-perfect, that’s okay. They won’t last long enough for you to take pictures anyway!
The next time you have a free afternoon and you’re flipping through your cookie recipes wandering which kind to make, skip over all the traditional favorites and try these Apple Pie Cookies instead. You’ll be glad you did.
- 1 package Refrigerated Pie Crust (2 crusts)
- 5 oz Caramel Topping
- 10 oz Apple Pie Filling
- 1 Egg
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
- ¼ cup Sugar
- Preheat the oven to 350.
- Spray cookie sheet with non stick spray and set aside.
- Alow crusts to warm slightly to make them easier to work with.
- Dust work area with flour and slightly roll out crusts.
- Spread a thin layer of caramel on one of the crusts.
- Use a knife to chop pie filling into smaller pieces and spread over top of caramel.
- Cut other crust into ½" strips.
- use strips to create a lattice top over pie covered crust.
- Cut out circles and transfer to prepared baking sheet.
- Beat egg in bowll until well blended.
- Mix together sugsr, cinnsmon and nutmeg.
- Brush lattice tops with egg wash and sprinkle with sugar mixture.
- Bake for 20-25 minutes or until golden brown.