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–+ servings

Apple Pie Cookies

These Apple Pie Cookies are fall in a cookie. These delicious thick and gooey cookies have lots of cinnamon flavor, and are topped with cinnamon apples and salted caramel. They have perfect crispy edges and a delicious gooey center.
5 fra 3 stemmer
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 11 cookies

Equipment

Ingredients
 
 

APPLE PIE FILLING

  • 1 (150 g) large gala apple peeled, cored and cut into thin slices
  • 15 g butter
  • 25 g dark brown sugar
  • 1 teaspoon lemon
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • A small pinch of salt

SALTED CARAMEL (OPTIONAL - CAN BE REPLACED WITH STORE-BOUGHT CARAMEL)

  • 45 gram granulated sugar
  • 1 ½ teaspoon water
  • 10 gram butter
  • 50 gram heavy cream
  • Pinch of salt

CINNAMON COOKIES

  • 110 g butter melted and cooled
  • 100 g granulated sugar
  • 100 g dark brown sugar
  • 1 large egg around 56 g with shell
  • 1 teaspoon vanilla extract
  • 230 g all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon salt

CINNAMON SUGAR COATING

  • 50 g sugar
  • 1 teaspoon cinnamon

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

    Instructions
     

    APPLE PIE FILLING

    • Rinse, peel and core the apple. Then cut the apple into thin slices.
    • Add the apples to a large pan together with the remaining ingredients. Let it cook for 8-9 minutes on medium heat, until the apples are tender and the liquid has evaporated so it has a thick sugar coating left.
      1 (150 g) large gala apple, 15 g butter, 25 g dark brown sugar, 1 teaspoon lemon, ½ teaspoon cinnamon, ½ teaspoon vanilla extract, A small pinch of salt
    • Transfer the filling to a bowl and let it cool down to room temperature on the kitchen counter or in the fridge until ready to be used.

    SALTED CARAMEL

    • In a small saucepan, slowly melt the granulated sugar and water over medium heat until golden brown.
      45 gram granulated sugar, 1 ½ teaspoon water
    • Once the caramel is golden brown, stir in the butter until it has melted into the caramel. Then add the heavy cream, a little at a time while stirring. It will bubble up strongly so be careful of your fingers. Stir constantly until it has gathered. Once gathered, continue stirring for 1 minute.
      10 gram butter, 50 gram heavy cream
    • Turn off the heat and add a pinch of salt and stir it in. Transfer it to a shallow bowl, so it can cool down faster, and let it cool down to room temperature on the kitchen counter or in the fridge.
      Pinch of salt

    COOKIES

    • Melt the butter in the microwave or in a small saucepan over low-medium heat. You don’t want it to bubble, so as to not lose any of the liquid in the butter. Pour the melted butter into a large mixing bowl and let it cool down to room temperature in the fridge. Takes about 20 minutes.
      110 g butter
    • Once the butter has reached room temperature add the granulated sugar and brown sugar and with spatula whisk it together for 1 minute. Alternatively, mix it together in a stand mixer using the paddle attachment.
      100 g granulated sugar, 100 g dark brown sugar
    • Add the egg, vanilla extract and mix it in until combined.
      1 large egg, 1 teaspoon vanilla extract
    • In a separate bowl, stir together flour, baking powder, baking soda, ground cinnamon and salt. Add the dry ingredients and with spatula mix it together until just combined.
      230 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 ½ teaspoon ground cinnamon, ½ teaspoon salt
    • Use a medium 2 ounce cookie scoop / ¼ cup (55 g), scoop out 11 cookies. Then roll them between your hands into a ball.
    • Mix together cinnamon and sugar in a small bowl and roll each cookie dough ball in the cinnamon sugar. Place them on a tray lined with baking paper. Place the cookies in the fridge to set for 30 minutes.
      50 g sugar, 1 teaspoon cinnamon
    • Meanwhile, preheat the oven at 180ºC / 355ºF and prepare a baking sheet with baking paper. Place respectively 6 and 5 cookies per baking tray and bake one tray at a time for 10-11 minutes.
    • Once baked, immediately out of the oven, use a ¼ cup measurement or tablespoon measurement, and press it into the middle of the cookies. Press it down to make an indent in the cookies (see photos above in the blog post).
    • Let the cookies cool down on the baking tray for 5 minutes as they still will be soft when they are done. Then use a spatula to lift them onto a cooling rack and let them cool down completely.
    • Once completely cooled, fill the cookies with the apples and drizzle with the caramel. Save any leftover caramel in an airtight jar for up to 3 weeks in the fridge.
    Keyword apple pie, cookies
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