Description
Delight in the warm, comforting flavors of fall with these Apple Pie Cookies. Featuring tender, cinnamon-spiced apples nestled in a soft cookie dough infused with apple pie spices and a hint of caramel, these cookies combine the best elements of classic apple pie in a perfect handheld treat. Ideal for sharing or enjoying with a cup of tea, they offer a deliciously unique twist on traditional cookies.
Ingredients
Scale
Apple Filling
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 4 Honeycrisp or Granny Smith apples (about 2 cups once diced), peeled and small diced
- ¼ cup water
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
- ¼ cup light brown sugar (packed)
- 1 teaspoon apple pie spice
- 2 tablespoons caramel sauce
- 1 tablespoon salted butter
Cookie Dough
- 4 cups bread flour (545g)
- 1 (3.3oz) box instant vanilla pudding mix (93g)
- 2 teaspoons baking powder (12g)
- 1½ teaspoons salt (10g)
- 1½ teaspoons ground cinnamon
- 1 teaspoon apple pie spice
- 1 cup unsalted butter (227g), cold
- 1½ cups light brown sugar (315g, packed)
- 3 large eggs (room temperature)
- 1½ teaspoons vanilla extract
Instructions
- Prepare the apple filling: In a medium saucepan over medium heat, combine granulated sugar, ground cinnamon, diced apples, water, lemon juice, cornstarch, light brown sugar, and apple pie spice. Stir continuously until the mixture thickens and the apples become tender, about 8-10 minutes. Remove from heat, stir in the caramel sauce and butter, then set aside to cool completely.
- Make the cookie dough: In a large mixing bowl, whisk together the bread flour, instant vanilla pudding mix, baking powder, salt, ground cinnamon, and apple pie spice. Using a pastry cutter or food processor, cut the cold unsalted butter into the flour mixture until it resembles coarse crumbs. In a separate bowl, beat the light brown sugar, eggs, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
- Assemble and bake the cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Take a small portion of dough and flatten it in your palm, spoon a small amount of the cooled apple filling onto the center, then fold the dough around the filling and seal it well to form a ball. Place the cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 20-25 minutes or until the edges are golden and the centers are set. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
- Choose tart apples like Granny Smith or Honeycrisp for the best flavor balance.
- Make sure the apple filling is completely cooled before incorporating into the cookie dough to prevent melting the dough.
- Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For extra indulgence, drizzle additional caramel sauce over the cooled cookies before serving.
- If you want a softer cookie, reduce the baking time by a few minutes but be careful to not underbake.
