Apple Pie Cookies
Here is another recipe that is a twist on a classic. I wanted these cookies to capture both the texture and flavor of apple pie in a handheld form. The cookie base is buttery and somewhere between a sugar cookie and scone texture. The apple topping has the ooey gooey goodness of apple pie filling. I also added a caramel drizzle for another layer of flavor and sweetness. Prepping these cookies takes a little extra effort than some of my other recipes, but it is well worth it!
Make the Apple Topping
To begin the apple topping, peel your apples and chop them into small portions. Since these cookies are much smaller than a traditional apple pie, the apple pieces should be smaller than you would typically cut for a pie.
Melt butter in a medium saucepan over medium heat. Once melted, add the apples, brown sugar, cinnamon, nutmeg, allspice, salt, water, and lemon juice and stir to combine. Cover and simmer for about 10 minutes until the apples have slightly softened.
Make a slurry by mixing cornstarch and a small amount of water. Add this to the apple mixture and heat and stir until the mixture thickens. Transfer the apple topping to a bowl and let it cool while you make the cookie dough.
Mix the Cookie Dough
To get the desired texture for the cookie, the dough is prepared in a fashion similar to scones. In a large bowl, whisk together flour, baking powder, salt, and sugar. Cut in cold, cubed butter using a pastry cutter or forks until there are small crumbs like in the image below.
Whisk together the eggs, milk, and vanilla extract in a separate bowl and add to the dry ingredients and butter. Stir until the mixture begins to come together into a dough. Using your hands, continue to mix the dough until it comes together into a ball.
Form the Cookies
Using 1/4 cup portions, form discs of dough about 3.5 inches in diameter and place them on a baking sheet lined with parchment paper or a silicone baking mat at least 2 inches apart. If you have them, you can use a ring mold to help shape the discs. Indent the middle of each disc so they have slightly raised edges. This will help keep the topping from running off of the cookie.
Transfer the baking sheets to the refrigerator to chill for at least 15 minutes.
Bake the Cookies
Meanwhile, preheat your oven to 375°F. Bake the cookies for 10 minutes. After 10 minutes, remove them from the oven and add about a tablespoon of apple topping to the center of each cookie. Bake for an additional 7 to 9 minutes until the cookies are just starting to brown around the edges. Let the cookies cool on the pan for at least 5 minutes before moving to a wire rack to cool completely.
Finishing Touches
To add even more flavor and sweetness, drizzle the cookies with salted caramel.
Store leftover cookies in an airtight container at room temperature for 1-2 days or in the refrigerator for 3-5 days.
Apple Pie Cookies
Ingredients
- 2 cups apples, peeled and chopped into small portions
- 3 tbsp unsalted butter
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- pinch of salt
- 2 tbsp water
- 1 tbsp lemon juice
- 1 tbsp cornstarch (dissolved in a small amount of water)
- 2 and 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 3/4 cup unsalted butter, cold and cubed
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- Salted caramel (optional)
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Add the chopped apples, brown sugar, cinnamon, nutmeg, allspice, salt, water, and lemon juice and stir to combine. Cover and simmer for about 10 minutes until the apples have slightly softened.
- Uncover and add the cornstarch/water slurry. Continue to heat and stir until the mixture has thickened. Transfer to a bowl to slightly cool.
- Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Cut in the cold, cubed butter using a pastry cutter or forks until there are small crumbs.
- Whisk together the eggs, milk, and vanilla extract in a separate bowl. Add to the bowl of dry ingredients and butter. Stir until the mixture begins to come together into a dough. Using your hands, continue to mix the dough until it comes together into a ball. It will be slightly sticky, but should still hold its shape.
- Using 1/4 cup portions, form discs about 3.5 inches in diameter and place them on the baking sheet at least 2 inches apart. You can use a ring mold to help. Indent the middle of each disc so they have slightly raised edges. Transfer the baking sheets to the refrigerator to chill for at least 15 minutes.
- Bake the cookies for 10 minutes. Remove from the oven and add about a tablespoon of apple topping to the center of each cookie, spreading out to meet the raised edges. Bake for an additional 7 to 9 minutes until the cookies are just starting to brown around the edges. Let the cookies cool on the pan for at least 5 minutes before moving to a wire rack to cool completely.
- If desired, drizzle with salted caramel.
- Store leftover cookies in an airtight container at room temperature for 1-2 days or in the refrigerator for 3-5 days.
