Apple Pie Cookies
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!
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!
Nutrition
Serving: 1cookie, Calories: 234kcal, Carbohydrates: 35g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 38mg, Sodium: 125mg, Potassium: 89mg, Fiber: 1g, Sugar: 22g, Vitamin A: 337IU, Vitamin C: 1mg, Calcium: 21mg, Iron: 1mg