Salted Caramel Apple Pie Pizookies

You guys, I’m really onto something here with these Apple Pie Pizookies. You could also call them PIEzookies. I feel like this a lot when I get ready to share a new ridiculous over-the-top treat with you but this time it’s really really true! I mean, just look at these pictures. Is there anything better than deep dish cookie goodness?

I wish I could remember where the idea for this recipe came from. But I really think it just popped into my brain and I was forced to run to the store to grab everything needed. That’s a happy side effect of having a job that requires you to think of sweets constantly.

What kind of crazy awesome world do we live in where a recipe for Salted Caramel Apple Pie Pizza Cookie can exist? This recipe takes an ooey gooey undercooked white chocolate chip pizza cookie and tops it with salted caramel apple pie filling. THEN we go and top it with ice cream and more salted caramel.

There are a lot of horrendous things happening in our world but in my little corner of the internet I just want to make your life a little more delicious. This recipe will make it a LOT more delicious. It actually makes two 6-inch pizza cookies, so it’s perfect for serving your whole family.

Run, don’t walk, into the kitchen to make this recipe! If you love apple pie and/or pizza cookies (who the hell doesn’t?) you are going to freak over this Salted Caramel Apple Pie Pizza Cookie recipe. Mmmhmmm.

More Decadent Cookie Recipes

• Chocolate Chip Pizookie
• S’mores Pizookies (the definition of gooey!)
• Apple Crisp Cookie Bars
• Brown Butter Pumpkin Chocolate Chip Cookies

5 from 4 votes

How to make

Salted Caramel Apple Pie Pizza Cookie

Yield: 4 to 6 servings

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Salted Caramel Apple Pie Pizza Cookie is a white chocolate chip pizza cookie topped with fresh caramel apple pie filling, ice cream, and more caramel. Amazing decadence!

Ingredients

For the cookie:

• 1 1/2 cups (191
  grams) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 stick (4 ounces) unsalted butter, melted
• 1/2 cup (100 grams) dark brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 cup (170 grams) white chocolate chips

For the caramel apple topping:

• 2 large Granny Smith or Jonathan apples, cored, peeled, and diced
• 1/4 cup (50 grams) packed light brown sugar
• 1/4 cup (50 grams) granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon cornstarch
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/2 teaspoon fine sea salt
• 2 teaspoons lemon juice
• 1/2 teaspoon vanilla
• 2 tablespoons heavy cream
• 2 tablespoons (28 grams) butter

For finishing:

• 10 caramel square candies, unwrapped
• 1/4 cup heavy cream
• 1/2 teaspoon fine sea salt
• Vanilla ice cream

Directions

For the cookie:

1. Preheat the oven to 400°F. Spray two 6-inch pie plates or cast iron servers with nonstick cooking spray.
2. In a medium bowl whisk the flour, baking powder, baking soda, and salt to combine.
3. In a large bowl stir the butter with the sugars. Let cool slightly if the butter is still hot. Whisk in the egg and vanilla and beat until combined. Add in the flour mixture and stir with a spatula until incorporated. Fold in the white chocolate chips.

4. Divide the dough between the prepared pie plates. Bake for about 12 minutes, or until the edges are slightly browned but the inside is still gooey, or until desired doneness.

For the caramel apple topping:

1. While the pizza cookies are baking, make the topping. Toss all the ingredients except the butter in a large bowl. Melt the butter in a large skillet over medium-high heat. Add the apple mixture and cook, stirring often, until the apples soften, about 8 minutes. Keep warm until ready to use.

For the caramel topping:

1. Place the caramels and cream in a small saucepan set over medium-low heat. Cook, stirring constantly, until the mixture is melted and smooth. Stir in the salt.

To finish:

1. Divide the apple topping among the warm pizza cookies. Top each with a scoop of ice cream and drizzle with the caramel sauce. Serve very warm.

Course : Dessert

Cuisine : American

Recipe by Tessa Arias

This recipe was originally published in 2014 and recently updated with recipe improvements, tips, and new photos. Photos by Ashley McLaughlin.

Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)