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Salted Caramel Apple Pecan Cookies

Thick, chewy spiced cookies topped with fresh apple slices, toasted pecans, and a generous drizzle of salted caramel sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Chilling time 30 minutes
Total Time 1 hour 4 minutes
Servings: 14 cookies
Course: Dessert, Snack, Treat
Cuisine: American, Autumn
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.25 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground allspice
  • 0.75 cup unsalted butter melted and cooled
  • 1 cup dark brown sugar packed
  • 0.5 cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 tsp pure vanilla extract
Toppings
  • 1 medium red baking apple thinly sliced (e.g. Honeycrisp)
  • 0.75 cup pecans chopped and toasted
  • 0.33 cup thick caramel sauce
  • 1 pinch flaky sea salt for sprinkling

Equipment

  • Mixing bowls
  • Whisk and spatula
  • Baking sheets
  • Parchment paper
  • Cookie scoop

Method
 

  1. Whisk together flour, baking soda, salt, cinnamon, nutmeg, and allspice in a medium bowl.
  2. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add egg, egg yolk, and vanilla, whisking until combined.
  3. Fold dry ingredients into the wet mixture until just combined. Fold in half of the chopped pecans. Chill dough for 30 minutes.
  4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Core and slice the apple, patting slices dry.
  5. Scoop dough into balls (3 tbsp each) onto baking sheets. Gently press 2-3 apple slices onto each ball and sprinkle with remaining pecans.
  6. Bake for 11-14 minutes until edges are set. Cool on the pan for 10 minutes before transferring to a wire rack.
  7. Once completely cool, drizzle generously with caramel sauce and sprinkle with flaky sea salt. Serve and enjoy!

Notes

Make sure to pat the apple slices very dry before placing them on the cookie dough to prevent the cookies from becoming soggy. Store in an airtight container for up to 2 days.