These Apple Pie Cookies with Chocolate Chips are everything you love about a warm apple pie. Gooey cinnamon apples, brown sugar sweetness on top of a soft chocolate chip cookie. The chocolate chip cookies get topped with spiced applepie filling, a drizzle of homemade salted caramel, and a final sprinkle of cookie crumbs. It’s the ultimate cozy bake for autumn, perfect for sharing (or not sharing at all).
Why You’ll Love This Recipe
If you’re a fan of fall baking and cozy desserts, these Apple Pie Cookies with Chocolate Chips are sure to become a favorite. They combine all the best flavors of a classic apple pie-sweet cinnamon-spiced apples, rich brown sugar, and gooey chocolate chips-in a soft, chewy cookie. Perfect for sharing, or just treating yourself, here’s why this recipe stands out:
Apple pie meets cookie – the best of both worlds.
Chocolate + cinnamon – unexpected but so good together.
Salted caramel drizzle – adds richness and bakery-style flair.
Make-ahead friendly – you can prep the apples and caramel in advance.
Showstopper dessert – looks fancy, but it’s actually easy to make.
Step by step: How to make Apple pie cookies
Step one
In a large mixing bowl, cream the softened butter using an electric mixer on medium-high speed until smooth and fluffy.
Add the brown sugar and granulated sugar and continue to mix until fully combined, about 1 minute. This helps create soft, chewy cookies.
Beat in the vanilla extract and eggs until just combined, being careful not to over mix.
Gradually add the dry ingredients-flour, baking soda, cinnamon, and salt, mixing until a soft dough forms.
Stir in the chocolate chips with a spatula.
Cover the bowl with cling film and chill in the refrigerator for 30 minutes. This makes it easier to roll into balls and helps the cookies hold their shape while baking.
Weigh the cookie dough balls, 65g each to make sure they are the same size, then place back in the fridge until they are firm and you are ready to bake them.
Step two
Rinse, peel, and core your apples, then dice them into bite-sized chunks. Using a mix of sweet and tart apples (like Honeycrisp and Granny Smith) gives the filling a balanced flavor.
In a medium saucepan over medium-high heat, add 1 tbsp butter, once melted add the apples.
Once the apples start to get a bit soft and the brown sugar and cinnamon.
Mix the cornstarch with the water, pour over the apples, keep stirring until the water has turned into a sauce.
Cook the apples for about 15 minutes, stirring occasionally to prevent sticking and ensure even cooking. The apples should become tender but still hold their shape. Add more water if needed.
Taste around the 15-minute mark and continue cooking until they reach your desired softness. The result should be a gooey, cinnamon-spiced apple topping that’s perfect for layering over your cookies.
Step three
Add a heaped spoonful of the apple pie filling in the middle of each cookie.
Drizzle the caramel sauce in top using a piping bag or a spoon.
Step four
Sprinkle crushed cookies on top.
Serve cold or warm for 10 seconds in the microwave with cream!
Tips for the Best Apple Pie Cookies
Use room temperature butter for your cookie dough so it creams properly. This ensures a soft, chewy texture in your cookies rather than a dense or flat result. Softened butter also helps the sugar incorporate evenly, giving you perfectly golden-brown cookies every time.
Cook the apples until just tender—if they get too soft, they’ll lose their bite and the topping can become too watery. Aim for a nice balance of soft and slightly firm pieces, so each bite has a bit of texture. Using a mix of tart and sweet apples, like Granny Smith and Honeycrisp, adds depth of flavor.
Make the caramel sauce in advance so it has time to thicken before drizzling over the cookies. This will prevent it from running too much and makes it easier to control the drizzle, giving your cookies that bakery-style finish. Salted caramel adds a rich, indulgent contrast to the sweet apples and chocolate.
Cookie topping-use any cookie you like to sprinkle on top, i used Biscoff for the lovely orange colour but you can use any cookie you like.
Assemble right before serving for the best texture. If you add the apples and caramel too early, the cookies can become soggy. Preparing components ahead and layering them just before eating ensures your cookies stay soft, chewy, and gooey-the way they’re meant to be enjoyed.
FAQ: How to make the best Apple Pie Cookies
Can I make the cookies ahead of time? Yes! Bake the cookies and store them in an airtight container. Add the apples and caramel drizzle just before serving so they don’t get soggy.
Can I skip the chocolate chips? Absolutely, you’ll still have a delicious apple pie cookie. But the chocolate adds a little surprise twist that pairs beautifully with cinnamon.
What kind of apples work best? Granny Smith for tartness, or Braeburn/Honeycrisp for sweetness. A mix of both is even better.
Do I need homemade caramel? Homemade salted caramel is dreamy here, but store-bought is fine too.
How do I store leftovers? Once topped, they’re best eaten immediately. If you want to store, keep the elements separate and assemble when serving.
How to serve these Apple Pie Cookies?
Enjoy your Apple Pie Chocolate Chip Cookies either cold straight from the tray, or warm them in the microwave for 10 seconds to bring out that gooey, melty chocolate goodness. For an extra indulgent treat, serve with some cream or a scoop of vanilla ice cream-the warm cookie and creamy topping make the perfect cozy fall dessert.
Looking for more Fall dessert recipe…check these ones out
113 g / ½ cup salted butter (soft, room temperature)
100 g / ½ cup caster sugar
50 g / ¼ cup light brown sugar (packed)
1 tbsp vanilla extract
1 medium egg (room temperature)
195 g / 1½ cups plain flour
½ tsp bicarbonate of soda
¼ tsp baking powder
⅛ tsp salt
¼ tsp cinnamon
75 g / ½ cup dark chocolate chips
Apple pie filling
3 granny smith/golden delicious apples
1.5tbsp cornstarch & 1/2 cup water
1tsp cinnamon
3tbsp light or dark brown sugar
Caramel sauce
200g /1cupcaster sugar
90g / 6tbspsalted butter
1/2cup /120ml double or heavy cream
Sprinkle salt
Other items needed
Chocolate chip cookies or Biscoff cookies to sprinkle on top of each apple pie cookie
Instructions
Caramel sauce
In a medium saucepan (nonstick works best), add the sugar. Cook over medium heat, stirring occasionally. At first, it may look like nothing is happening, but soon the sugar will start to break down. After a few minutes, it will transform into a smooth, coppery-caramel liquid. Make sure all sugar granules are dissolved-any leftover chunks will affect the texture of your caramel.
Once the sugar is fully melted, immediately add the salted butter and slightly reduce the heat. Stir or whisk constantly until the butter is completely incorporated. If it separates slightly, don’t worry-just keep whisking until smooth.
Remove the pan from the heat and slowly pour in the heavy cream, whisking as you go. The caramel may bubble up and harden a little where it touches the cold cream—this is normal!
Return the pan to the heat for about a minute, stirring constantly, until any hardened bits melt and the sauce thickens slightly. Remove from the heat and stir in a pinch of salt to taste. Let the caramel cool completely.
Any remaining caramel transfer to an airtight container/jar and store in the fridge for up to 1 month. To use, microwave for a few seconds to make it pourable again.
Apple pie filling
Rinse, peel, and core your apples, then dice them into bite-sized chunks. Using a mix of sweet and tart apples (like Honeycrisp and Granny Smith) gives the filling a balanced flavor.
In a medium saucepan over medium-high heat, add 1 tbsp butter, once melted add the apples.
Once the apples start to get a bit soft and the brown sugar and cinnamon.
Mix the cornstarch with the water, pour over the apples, keep stirring until the water has turned into a sauce.
Cook the apples for about 15 minutes, stirring occasionally to prevent sticking and ensure even cooking. The apples should become tender but still hold their shape. Add more water if needed.
Taste around the 15-minute mark and continue cooking until they reach your desired softness. The result should be a gooey, cinnamon-spiced apple topping that’s perfect for layering over your cookies.
Cover the apples with a lid until ready to use.
Chocolate Chip Cookies
In a large mixing bowl, cream the softened butter using an electric mixer on medium-high speed until smooth and fluffy.
Add the brown sugar and granulated sugar and continue to mix until fully combined, about 1 minute. This helps create soft, chewy cookies.
Beat in the vanilla extract and eggs until just combined, being careful not to over mix.
Gradually add the dry ingredients-flour, baking soda, cinnamon, and salt, mixing until a soft dough forms.
Stir in the chocolate chips with a spatula.
Cover the bowl with cling film and chill in the refrigerator for 30 minutes. This makes it easier to roll into balls and helps the cookies hold their shape while baking.
Weigh the cookie dough balls, 65g each to make sure they are the same size, then place back in the fridge until they are firm and you are ready to bake them.
Bake the cookies on a lined baking tray at 180c fan for 12 minutes, the edges should be golden brown.
After they have finished baking use a glass to gently make a dent in the middle of each cookie. Do this after 1 minute from taking them out of the oven. Be careful do not push down too hard.
Assemble
Once the cookies have cooled, add a heaped spoonful of the apple pie filling in the middle of each cookie.
Drizzle the caramel sauce on top using a piping bag or a spoon.
Sprinkle crushed cookies on top.
Serve cold or warm for 10 seconds in the microwave with cream!
