These Apple Pie Cookies are like miniature hand pies. Ooey-gooey apple pie filling is sandwiched between two pieces of buttery, flaky refrigerated pie crust and then baked until golden-brown.
Ingredients
Apple Pie Cookies
- Pecans – give the pie filling delicious crunchy texture.
- Apple Pie Filling – I use pre-made canned apple pie filling for easy prep but you can absolutely use a homemade version if preferred.
- Old Fashioned Caramel Dip – gives the filling a sweet creaminess and buttery flavor.
- Pie Dough – I just use store-bought boxed frozen pie dough. Make sure you bring it to room temperature so it doesn’t break when you unroll it.
Cream Cheese Icing
- Cream Cheese – a deliciously creamy and tangy base for the icing.
- Powdered Sugar – adds sweetness and gives the icing its structure.
- Cinnamon – gives the icing a warm, sweet spiciness.
- Salt – cuts the sweetness.
- Milk – thins the icing out.
- Vanilla Extract – provides warmth and flavor depth.
How to make
Cream Cheese Icing
- Place cream cheese into a large bowl and beat until fluffy. Add in powdered sugar, cinnamon, and salt then beat until combined. Pour in milk and vanilla and beat until fluffy.
Apple Pie Cookies
- Place pecans into a high powered food processor then pulse until roughly chopped.
- Add in apple pie filling and caramel dip then pulse until combined.
- Unroll 1 pie crust onto a clean work surface then use a 2.5 inch circle cookie cutter to cut out 14 circles.
- Top 7 of the circles with 1/2 tablespoon of the caramel apple pecan filling.
- Top each with another circle. Press the seams together with your fingers then use a fork to further seal the edges.
- Place the cookies onto a baking sheet lined with a silicone mat, then spray the tops with cooking spray.
- Bake at 375ºF for 15 minutes or until the pie crust is golden brown then repeat with the remaining filling/pie dough. Cool slightly before topping with icing.
Pro tip
Don’t forget to bring your pie dough to room temperature so it doesn’t crack when you unroll it!
Should you pre-bake crust for apple pie cookies?
No! Although sometimes pie requires you to pre-bake the crust so it doesn’t get soggy, you actually want the pie crust for these apple pie cookies to be soft.
The softer texture allows you to easily form the top piece around the filling and seal the seams without breaking the crust.
Can you use homemade filling?
Absolutely! I use pre-made apple pie filling to keep the prep of these cookies super easy but if you’ve got time to spare, feel free to use my mini apple pies recipe to make a homemade apple pie filling instead.
Variations
- Use other pie filling. Pumpkin, cherry, peach, strawberry, blueberry, pecan, you name it!
- Make your own apple pie filling. You can either keep this recipe super easy with store-bought filling or make your own homemade.
- Try salted caramel. Swap the old fashioned caramel sauce with homemade salted caramel sauce for a flavor twist.
How to store
Leftover apple pie cookies will last in an airtight container at room temperature for 1 day, in the fridge for 5 days, or in the freezer for 3-4 months.
To reheat, thaw in the fridge if frozen then microwave or bake to warm.
– Jennifer
Apple Pie Cookies
These Apple Pie Cookies are like miniature hand pies. Ooey-gooey apple pie filling is sandwiched between two pieces of buttery, flaky refrigerated pie crust and then baked until golden-brown.
Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: 78 cookies
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
Apple Pie Cookies
- 1 cup pecans
- 1 (20 oz) can apple pie filling
- 1 (16 oz) container old fashioned caramel dip
- 6 (14.1 oz) boxes pie dough each box should contain 2 crusts total, thawed according to box directions
Cream Cheese Icing
- 1 (8 oz) block cream cheese softened to room temperature
- 4 cups powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 4 tablespoons milk
- 2 teaspoons vanilla extract
Recipe Video
Instructions
Apple Pie Cookies
- Preheat oven to 375 degrees F and line a rimmed baking sheet with a silicone baking mat. Set aside.
- Place pecans into a high powered food processor, then pulse until roughly chopped.
- Add in apple pie filling and caramel dip, then pulse until combined. The filling should be relatively smooth with a few chunks for texture. Set aside.
- Unroll 1 pie crust onto a clean work surface, then use a 2.5 inch circle cookie cutter to cut out 14 circles.
- Top 7 of the circles with 1/2 tablespoon caramel apple pecan filling.
- Top with another circle, carefully press the seams together with your fingers, then use a fork to further seal the edges.
- Place onto the prepared baking sheet and spray the tops with cooking spray.
- Bake in preheated oven for 15 minutes or until the pie crust is golden brown.
- Repeat with remaining filling/pie dough, then cool slightly before topping with icing.
Cream Cheese Icing
- Place cream cheese into a large bowl and beat until fluffy, about 1 minute.
- Add in powdered sugar, cinnamon, and salt and beat until combined.
- Pour in milk and vanilla and beat until fluffy.
- Use a spoon to spoon over the cookies.
- Let set slightly before serving and enjoying!
- Cookies can be enjoyed warm, cold, or room temperature!
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STORING
Room Temp:1 Day
Refrigerator:5 Days
Freezer:3-4 Months
Reheat:Thaw in the fridge if frozen then microwave or bake to warm
*Storage times may vary based on temperature and conditions
Notes
If you make the full batch of cookies, you’ll end up with 78 cookies and a ton of extra pie crust from the scraps. I love using the scraps to make my pie crust cookies or bake the scraps plain and use them as a dipper for chicken pot pie, soup, etc. You can also check out this great article: https://www.foodandwine.com/cooking-techniques/baking/10-ways-use-leftover-pie-dough If you don’t want to make 78 cookies (each box of pie crust makes 14 cookies), use the leftover apple pie filling for stirring into oats, yogurt, as an ice cream topping, in a parfait, on top of cake, bake it into an actual pie, etc. You can also check out this article: https://www.pillsbury.com/everyday-eats/how-to-use-apple-pie-filling You’ll want to half the cream cheese icing as well.
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Nutrition Information
Nutrition Facts
Apple Pie Cookies
Amount Per Serving (1 cookie)
Calories 206 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 3mg1%
Sodium 189mg8%
Potassium 49mg1%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 7g8%
Protein 2g4%
Vitamin A 48IU1%
Vitamin C 1mg1%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: cream cheese icing, frozen pie crust, old fashioned caramel dip