Apple Pie Cookies
24 3" cookies
Soft, chewy, cinnamon spiced Apple Pie Cookies are filled with an easy cooked apple pie filling and topped with decadent caramel.
Equipment
Silicone baking Mat (Silpat) or parchment paper
Hand mixer or stand mixer
Ingredients
For the apple filling:
- 2-3 mcintosh apples peeled and finely diced (2 cups diced apple)
- ¼ cup brown sugar lightly packed
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch cornflour in the UK
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- Water as needed I used about 2 tablespoons
For the cookies:
- 2 ¾ cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup unsalted butter softened to room temperature
- ¾ cup light brown sugar
- ½ cup granulated white sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar for rolling
Caramel Drizzle:
- 15 soft caramels unwrapped
- 2 tablespoons heavy cream
Instructions
To Make the Apple Filling:
- In a medium saucepan over medium heat, add the apples, brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, and ginger and cook, stirring frequently, until the sauce has thickened and the apples are soft; allow to cool before using
- If the sauce gets too thick before the apples soften add about a teaspoon of water at a time to thin it out and continue cooking until apples are tender
To Make the Cookies:
- Preheat the oven to 350°F (180°C), or 160°C fan oven, line a baking sheet with parchment paper or a silicone baking mat, and set aside.
- In a medium bowl, stir together the flour, baking soda, cinnamon and salt; set aside.
- In a large bowl cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and mix well.
- Add the flour mixture to the butter mixture in two smaller additions, mixing well after each.
- Scoop the dough using a medium cookie scoop (#40 or 2 tablespoon scoop) into the granulated sugar for rolling. Gently roll the dough balls in the sugar so that they get completely coated in sugar. Transfer them to the prepared baking sheet 2” apart.
- Bake the cookies in the preheated oven for 7 minutes. Do not switch off the oven.
- Remove from the oven and use a tablespoon to make an indentation in the centers of the cookies. Fill the indentations with 2-3 teaspoons of apple filling, then return the cookies to the oven to bake for an additional 3 minutes, or until the cookies are lightly golden around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Caramel Drizzle:
- Melt the unwrapped caramels and the heavy cream together using a small saucepan over medium-low heat. Stir constantly until the mixture is smooth
- Allow the caramel to cool slightly before drizzling it over the cookies with a small spoon.
Notes
- Other Apples to Try: Honeycrisp, Granny Smith, Golden Delicious, or Braeburn
- Start Ahead: You can make the apple filling up to three days ahead of time if you'd like. Simply store it in an airtight container in the fridge until you need it.
- Storing: These soft, filled cookies are best enjoyed the same day that you make them. With time, the apple filling will make the cookies too soft. That said, they can be stored in an airtight container for up to 3 days, or frozen for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 218kcal | Carbohydrates: 34g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 114mg | Potassium: 63mg | Fiber: 1g | Sugar: 21g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg