Salted Caramel Apple Pie Pizookies

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These Salted Caramel Apple Pie Pizookies are the most decadent, delish, fall-flavor-packed dessert of all time.

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.

This Apple Pie Pizookies recipe takes an ooey-gooey under-baked 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.

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This recipe makes two 6-inch Apple Pie Pizookies, so it’s perfect for serving your whole family.

If you love apple pie and/or pizza cookies (who doesn’t?) you are going to LOVE this Salted Caramel Apple Pie Pizza Cookie recipe. 

After all, is there anything better than deep-dish cookie goodness?

Sprinkle of Science

How to Make Salted Caramel Apple Pie Pizookies

Salted Caramel Apple Pie Pizookies Filling

This apple pie filling / topping for this recipe is super easy. Don’t let the long list of ingredients intimidate you – it’s super simple! Cook the apples on the stovetop in sugar and spices until they’re tender and the mixture is thickened and gooey. You could also simply serve this with ice cream and skip the cookie entirely – perfect if you have leftover filling or extra apples you just want to use up.

What Kind of Apples Should I Use?

• I prefer Granny Smith apples for baking. Granny Smith apples are tart, which balances the sweetness of the salted caramel sauce beautifully. 
• Jonathan, Golden Delicious, and Honeycrisp apples will work just fine, too.
• Feel free to use a mix of apple types.

How do I Prepare the Apples?

For even cooking, peel and chop the apples evenly. This apple corer makes quick work of prepping your apples!

What Pan Should I Bake Pizookies In?

• I used these Lodge Cast Iron Mini Round Skillets to make these pizza cookies, they’re my absolute favorite!
• 6-inch pie pans also work just fine.
• Alternatively, 6-inch cake pans will also work.
• You can also use any other similar pan you have, as long as the volume is about the same – otherwise, the bake time may need some adjustment.

How Do I Know When Pizookies Are Done Baking? 

The key here is to bake enough that the cookie sets at the edges, but not so much that it’s completely baked through and completely solid. You want to maintain a gooey center. Start at 10 minutes, give it a check, then continue baking till your desired level of doneness.

How to Make Pizookies Ahead of Time

• If it’s just the two of you, refrigerate the apple pie filling and reheat both the cookie and the filling when you’re ready for day two of this deliciousness.
• You can make the cookie dough, press it into the two pans, cover each pan well, and refrigerate for up to 48 hours.
• The apple pie filling can also be made, transferred to a resealable container, refrigerated, and reheated when ready.

More Decadent Cookie Recipes:

• Chocolate Chip Pizookie
• S’mores Pizookies
• Apple Crisp Cookie Bars
• Brown Butter Pumpkin Chocolate Chip Cookies
• Brown Butter Dulce de Leche Cookie Cups

How to Make

Salted Caramel Apple Pie Pizza Cookie

By: Tessa Arias

5 from 4 votes

Yield: 4 to 6 servings

Prep Time: 20 minutes mins

Cook Time: 15 minutes mins

Total Time: 35 minutes mins

Review Print SaveSaved!

Salted Caramel Apple Pie Pizza Cookie is a white chocolate chip skillet cookie, topped with fresh caramel apple pie filling, ice cream, and more caramel. Fall decadence at its finest!

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 (113 grams) 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, to serve

Instructions

For the cookie:

• Preheat the oven to 400°F. Spray two 6-inch pie plates or cast iron skillets with nonstick cooking spray.
• In a medium bowl whisk the flour, baking powder, baking soda, and salt to combine. Set aside.
• 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.
• 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:

• 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:

• 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:

• 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.

Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe Notes

Be sure to use fresh spices for the best flavor. Older spices carry much less flavor, so be sure to give your spices a sniff before using to ensure they’re still good. 

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