Apple Pie Cookies Recipe
These Apple Pie Cookies are filled with warm and comforting flavors. The base is a soft and chewy snickerdoodle cookie that is coated in a cinnamon sugar mixture for the perfect crunch. On top is a luscious caramel swirl and dollop of apple pie filling for the ideal bite!
If you could turn an apple pie into a cookie, it would be THIS recipe.
The Snickerdoodle Cookie is incredibly delicious and filled with a nice cinnamon flavor. It also adds a variety of texture.
The cookie is soft which pairs perfectly with the crunch of the cinnamon sugar coating.
And last, but not least, the apple pie filling on top. It brings all the flavors together to make every bite taste like you are eating a delectable apple pie.
Main Cookie Ingredients
While these are majority of the ingredients you will need to make this recipe, you can find the full details and their measurements in the recipe card towards the end of this blog post.
- All Purpose Flour
- Cream of Tartar
- Granulated Sugar
- Dark Brown Sugar
- Egg
- Salted Butter
- Ground Cinnamon
- Apples
- Caramel Dip
Apple Pie Cookie Highlights
The texture of the cookie is absolute perfection. It is both soft and chewy, in the best way.
You don’t want to stop eat it!
The cinnamon sugar flavor in the snickerdoodle cookie is incredible. Plus, topped with the apple pie filling and caramel, the flavors are a dream come true.
Last, but definitely not least, these cookies are easy to make.
While it may seem like a lot of instructions to follow, they are quick, simple and easy. Anyone can make these scrumptious cookies in their own kitchen!
How to Make Apple Pie Cookies
First, you will want to make the apple pie filling. Then you will make the cookie dough batter so that everyone is ready to assemble.
The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed while following the instructions.
Frequently Asked Questions
I love to use McIntosh, Macoun or Empire Apples. However, any apple will work for this recipe. Granny Smith Apples may also add a nice tartness to the apple pie filling.
When the mixture is thick in texture. You don’t want it be liquid as it would soak into the cookie.
Yes! Substitute the all purpose flour for gluten free all purpose flour at a 1:1 ratio.
The edges will be slightly golden with a soft center. The cookies will continue to cook slightly on the tray once removed from the oven.
No piping bag? No problem! Simply use a spoon or offset spatula to spread the caramel in the middle of the cookie.
Store in an airtight container at room temperature for up to 4 days.
Apple Pie Cookies
Ingredients
Snickerdoodle Cookies
- 1/2 cup salted butter, softened
- 2/3 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 3/4 tsp cream of tartar
- 1/3 cup soft caramel dip, to be used on top of cookie
Cinnamon Sugar Coating
- 3 tbsp granulated sugar
- 1/2 tbsp ground cinnamon
Apple Pie Filling
- 2 apples, peeled and diced
- 1/4 cup salted butter
- 1/4 cup dark brown sugar
- 2 tsp ground cinnamon
- 1 tbsp cornstarch
- 1 tbsp water
Instructions
- First, let's make the apple pie filling that goes on top of the cookie. This will give it enough time to cool while making the cookie dough
- In a sauté pan, combine butter, diced apples, brown sugar, and ground cinnamon
- Turn the stovetop to medium heat and cook, stirring frequently
- Continue until the butter and sugar melt completely and the mixture starts to boil
- If the mixture starts splattering, reduce the heat to low (you should still see some bubbling on top)
- Continue until the liquid reduces slightly and the apples have softened (about 5 minutes)
- In a separate small bowl, mix together cornstarch and water
- Once combined and dissolved, pour the cornstarch mixture into the apples
- Stir continuously until the apple filling has thickened
- Transfer the apple filling to a heat-safe bowl and set aside to cool completely before using
- Now, let's make the snickerdoodle cookie dough
- To a large mixing bowl, add the softened butter and both sugars
- Use an electric hand mixer and mix until combined
- Once combined, add in the egg and vanilla extract
- Mix again until incorporated
- Next, add the flour 1/2 cup at a time, mixing in between each. Scrape the sides and with the last 1/2 cup of flour, include the baking soda and cream of tartar
- Stop the mixer once the batter is just combined, you don't want to over-mix the dough
- Chill the dough in the fridge for 10 minutes
- Preheat the oven to 350 degrees F
- Scoop about 1.5-2 tbsp of dough and roll into a ball
- Add the cinnamon sugar mixture to a plate (Combine the two ingredients in a bowl or container beforehand)
- Roll the ball in the cinnamon sugar until completely covered
- Add about 6-8 cookie dough balls to a baking sheet lined with parchment paper
- Bake the cookies at 350 degrees F for 9-11 minutes
- Remove from the oven and let the cookies cool completely
- Add the soft caramel dip to a piping bag
- Make a swirl in the center of the cookie with the caramel, leaving about 1 inch of plain cookie around the edges
- Top the caramel with about 1-2 tbsp(s) of the apple pie filling using a spoon
- Enjoy!