Apple Pie Cookies
These apple pie cookies are made with a soft cinnamon cookie and filled with apple pie filling. These taste just like apple pie in cookie form! They are perfect for the holidays and fall time.
Ingredients
- 230 g Butter softened
- ½ cup Brown sugar
- 1 cup Granulated sugar
- ½ teaspoon Kosher salt
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- ⅓ teaspoon Baking soda
- ¼ teaspoon Baking powder
- 1 tablespoon Cornstarch
- 3 cups Flour
Apple pie filling
- 120 g Butter
- 6 Apples peeled and chopped
- ⅔ cup Brown sugar
- 1 teaspoon Cinnamon
- 2 tablespoon Lemon juice
- ½ teaspoon Nutmeg
- 4 tablespoon Water
- ⅓ teaspoon Kosher salt
- 4 teaspoon Cornstarch mixed with a little bit of water
Instructions
Make the apple filling
- Peel and cut the apples into small cubes. In a medium-sized pan, melt the butter over medium heat and add the cinnamon. Mix well.
- Add the apples, brown sugar, vanilla extract, lemon juice, nutmeg, kosher salt, and water, and mix until well combined.
- Reduce to medium-low heat, cover, and simmer for about 5 minutes.
- Add the cornstarch mixed with a little bit of water and mix until there are no lumps of cornstarch visible. Set aside to cool.
Make the cookie dough
- Into a large mixing bowl, add the room temperature butter, brown sugar, granulated sugar, cinnamon, vanilla extract, and kosher salt. Mix with an electric hand mixer until smooth.
- Add the eggs and mix until well combined.
- Add the flour, cornstarch, baking powder, and baking soda, and mix until just combined. Don't overmix for moist cookies and not dry cookies.
- Scoop 18 cookie dough balls and place them on a parchment paper-lined baking sheet. Roll each cookie dough into a ball and create a thumbprint pattern using your finger.
- Bake the cookies in a 180c (350f) preheated oven for 10 minutes.
- When you take the cookies out of the oven, immediately reshape the cookies using a spoon or your thumb.
- Fill each cookie with a tablespoon of the apple pie filling and drizzle with caramel sauce. Store in the fridge for up to 4 days and enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Before making this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Be patient! I know it’s incredibly tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- Let these cookies cool for 5 minutes and then transfer them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Nutrition
Calories: 712kcalCarbohydrates: 101gProtein: 6gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 120mgSodium: 542mgPotassium: 243mgFiber: 4gSugar: 63gVitamin A: 1092IUVitamin C: 7mgCalcium: 65mgIron: 3mg
Tried this recipe?Let us know how it was!