Apple Pie Cookies

A single apple pie cookie with a bite revealing its chewy brown sugar dough and apple filling.

5 from 1 ratings

These chewy apple pie cookies are made with a soft brown sugar cookie filled with homemade apple pie filling and topped with a bit of crumble! All the flavors of apple pie in one easy, no-chill cookie!

Prep Time40

Cook Time20

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Author: Chef Lindsey

Ingredients

For the Filling:

1 ¼ cups apple peeled & diced into small pieces, ~1 granny smith apple
¼ cup light brown sugar not packed
1 ½ teaspoons fresh lemon juice
¼ teaspoon ground cinnamon
1 teaspoon cornstarch

For the cookies:

2 ½ cups all-purpose flour fluffed, scooped & leveled
¾ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
¼ cup granulated sugar
¾ cup light brown sugar
¾ cup unsalted butter cold but pliable
1 large egg
1 teaspoon vanilla extract

For the crumble:

1 ½ tablespoons unsalted butter melted
¼ teaspoon vanilla extract
¼ cup light brown sugar packed
¼ cup all-purpose flour

US Customary - Metric

Instructions

Prepare the apple pie filling:

Peel, core, and cut the apples. They need to be small, about a 1 cm square, to fit the filling into the cookies.
Combine the apples, sugar, lemon juice, and cinnamon in a medium saucepan. Stir to coat evenly. Taste and adjust sugar, lemon juice, or spices as necessary.
Add the cornstarch and stir to coat evenly. Starting on a low heat, gently cook the apples until they begin to release their juices.
Once the apples are cooking in their own sauce, increase the heat to medium and bring to a boil. Continue to cook over medium-low or medium heat, stirring frequently, until the apples have softened slightly and the sauce has thickened.
Pour the mixture onto a large plate or rimmed baking sheet and refrigerate until it is cool. This increased surface area will cool the filling more quickly.

Make the cookie dough:

Preheat the oven to 350°F (conventional, without a fan). Line two baking sheets with parchment paper and set them aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, continue to soften the butter, if necessary.
Add the granulated sugar and light brown sugar to the butter in the stand mixer and mix on medium-low until a smooth paste forms. Scrape down the sides and the paddle, then mix again.
Add the egg and vanilla extract and mix on medium until lightened.
Reduce the mixer speed to low and slowly add the flour mixture, one large scoop at a time. I typically use my spatula to do this. I add the next scoop as the last one has almost incorporated.
Scoop using a ¼ cup cookie scoop and place directly onto parchment-lined baking sheets, about 2 inches apart. Roll into balls and use the back of a round tablespoon measure or a smaller cookie scoop or melon baller (a flashback to the 1970s) to press an indentation into the top of each ball.
Place in the refrigerator until you are ready to assemble the cookies.

Make the Crumble:

Combine the flour, brown sugar, vanilla extract, and melted butter in a small bowl, and stir with a fork until all the ingredients are equally moistened. They should hold together and then break into crumbles when squeezed in your hand.

Assemble & bake the cookies:

Scoop the filling into the center of each cookie dough ball. Scoop mostly apples, adding just enough sauce to moisten.
Top with some of the crumble, try to press it in a little. The cookie dough should still be soft, which will make that easier.
Bake in the preheated oven for 20 minutes or until the edges are a golden brown. The warmer the cookie dough is when baked, the more the cookies will spread.
Cool on the baking sheet for 10 minutes and then remove to a wire rack to cool completely.

Notes

Yield –13 cookies

Presentation – Fill each indentation with mostly chopped apples and only a small amount of liquid from the filling to keep them moist. Using too much liquid will make the cookies soggier and less easy to serve.

Technique – Apples should be cut into small pieces (1 cm square) so that more fits in each cookie.

Storage – Store these cookies in an airtight container for up to 3 days at room temperature or freeze for up to 2 months. The cookies will become soft and hard to serve when stored in the fridge.

Nutrition