Apple Pie Cookies
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Fall is knocking at the door and I’m welcoming it in with these insanely delicious apple pie cookies!
They are like hand held mini apple pies filled with a gooey, sweet apple pie filling.
Think of the cookie dough as the buttery, flaky pie dough and the apple filling is just something extraordinary. Filled with warm spices like nutmeg, cinnamon and cloves; you’re going to immediately fall in love with these!
If you are looking for more apple pie recipes you’ll have to make these Apple Pie Bars (they taste just like apple pie but in bite sized bar form), my Puff Pastry Apple Tart (soo easy to make!) or this classic Apple Pie recipe that my family makes multiple times around the holidays!
These cookies are guaranteed to go fast at your next gathering!
Ingredient Notes
This recipe takes the base of my Cinnamon Roll Cookies and fills the center of each circle with a completely irresistible apple pie filling.
You’ll need all of the usual cookie ingredients like butter, granulated sugar, baking powder, All-Purpose flour, eggs, baking soda and salt. There are a few ingredients I add that set these apple pie cookies apart!
Scroll down to the recipe card for the full list of ingredients.
- Apples: Use your favorite apples for apple pie. Pink Lady, Granny Smith, or Honey Crisp are some ideas!
- Lemon Juice: A little bit of lemon juice added to the apples helps prevent oxidation and it adds a bright, citrusy flavor to the filling.
- Corn Starch: Cornstarch is key to giving cookies that delectably soft center that’s just to die for. It also helps to keep the cookies thick and GIANT!
- Adding an extra Egg Yolk: Another way to promise a super chewy cookie is to use an extra egg yolk! The extra egg yolk adds richness, soft tenderness, and binds the dough.
Step by Step Directions
This recipe is inspired by the popular thumbprint cookie! It’s like eating apple pie, but without the hassle of making an entire pie!
Be sure to scroll down to the recipe card for the full recipe instructions.
- Prepare the apple pie filling: peel the apples, and chop them into very small pieces. This is key! Small chop is best.
- Heat the water, sugars, spices and cornstarch in a medium sized sauce pan over until it comes to a simmer. Then add the apples and cook until apples are tender and apple pie filling thickens. Add water as necessary. Stir in butter last.
- Make the cookie dough.
- Preheat the oven to 400°F
- Roll cookie dough into balls and place on a cookie sheet.
- Make an indent in each cookie, using your thumb or the end of a spoon/spatula or something similar. (I used the end of a wooden juicer).
- Spoon ~1 Tbsp. of apple pie filling in each cookie and bake for 10-12 minutes.
- Fill the center of each cookie with a little more apple pie filling once they’re baked.
- Cool for a few minutes. Sprinkle crushed graham crackers on top and finish with a drizzle of caramel.
Tips and Variations
- Make the cookie dough in advance so the process goes by quicker when ready to bake off the cookies.
- Instead of a caramel drizzle, try glazing with a powdered sugar glaze. (1/2 cup powdered sugar and a splash of milk)
- Be sure to chop the apples very small. More apple in each bite!
- Let the cookies cool before glazing or drizzling with caramel.
- Roll the cookies in cinnamon and sugar for a snickerdoodle touch prior to scooping the apple pie filling in the center
- Make the cookies smaller if you prefer. I usually get 14-15 cookies out of this batch but they are a good size! Adjust baking time as needed.
- You can make homemade cake flour if you can’t find it in stores. Homemade cake flour: 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour. You only need 3/4 cup for this recipe.
- Gluten free option: Replace both the All-Purpose flour and Cake flour with: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
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Ingredients
- 2 1/2 cups All Purpose Flour
- 1 1/2 cups Cake flour
- 2 tsp. corn starch
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup cold, unsalted butter, cubed (16 Tbsp.)
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 tsp. vanilla extract
Apple Pie Filling
- 2 apples, peeled and diced very small (honey crisp, pink lady, granny smith, etc.)
- 2 Tbsp. lemon juice, fresh
- 1/2 cup water, plus more as needed
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 Tbsp. corn starch
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. cloves
- 1/2 Tbsp. butter
- Caramel
- Cinnamon Graham Crackers, crushed
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Apple Pie Filling
- Place the diced apples in a bowl, drizzle lemon juice over apples and stir.2 apples, peeled and diced very small, 2 Tbsp. lemon juice, fresh
- Place water, sugars, corn starch and spices in a sauce pan and bring to a boil.1/2 cup water, plus more as needed, 1/4 cup brown sugar, packed, 1/4 cup granulated sugar, 1 Tbsp. corn starch, 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. cloves
- Lower the heat to simmer, add the apples, and cook, stirring occasionally, until the sauce begins to thicken, ~5-8 minutes. Add more water, as needed. Apples should be tender and cooked.
- Turn off heat, add the butter to the apples and stir to combine. Let cool while you make the cookie dough.1/2 Tbsp. butter
- Preheat oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, combine the dry ingredients: all purpose flour, cake flour, corn starch, cinnamon, baking soda, baking powder and salt. Set aside2 1/2 cups All Purpose Flour, 1 1/2 cups Cake flour, 2 tsp. corn starch, 1 tsp. cinnamon, 1 tsp. baking soda, 1 tsp. baking powder, 1 tsp. salt
- Place the cubed butter and sugar into the bowl of a stand mixture and secure the paddle attachment. Turn the mixer on and cream until smooth, about 1-2 minutes.1 cup cold, unsalted butter, cubed (16 Tbsp.), 1 1/4 cups granulated sugar
- Add in the eggs, egg yolks and vanilla extract and blend until mixed. Use a rubber spatula to knock off mixture if any is sticking to the sides of the bowl and mix again.2 large eggs, 2 large egg yolks, 1 tsp. vanilla extract
- Gradually add in the dry ingredients, about 1/4 cup at a time.
- Roll cookie dough into balls and place on prepared cookie sheet. Make an indent in each cookie, using your thumb or the end of a spoon/spatula or something similar. (I used the end of a wooden juicer, see video).
- Spoon ~1 Tbsp. of apple pie filling in each cookie and bake for 10-12 minutes.
- Fill the center of each cookie with a little more apple pie filling once they're baked. Cool for a few minutes. Sprinkle crushed graham crackers on top and finish with a drizzle of caramel. Enjoy!Cinnamon Graham Crackers, crushed, Caramel
Video
Notes
- I used a store bought caramel.
- Cookies will last in the refrigerator, covered for up to 1 week.
- Instead of a caramel drizzle, try glazing with a powdered sugar glaze. (Mix 1/2 cup powdered sugar and a splash of milk)
- Be sure to chop the apples very small. More apple in each bite!
- Let the cookies cool before glazing or drizzling with caramel.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
another KILLER recipe!!! I drizzled mine with a simple powdered sugar vanilla glaze and they were so yummy. I’m usually a “GIVE ME CHOCOLATE” cookie gal, but I devoured these! Thank you!
They look so perfect! Thank you Jen!
WHAT IS THE WEIGHT OF EACH COOKIE? DO YOU HAVE TO FREEZE THEM BEFORE BAKING?
I haven’t weighed each cookie out before so I am unsure. And no need to freeze.
So yummy. Easier to transport than pie too! They were a huge success at the party. Thank you!
Totally agree, thank you Whit!!
Hi!! I’m really excited to give this recipe a try! I usually prep batches of unbaked cookie dough in advance and freeze them. How would you recommend I proceed for a cookie like this?
Thanks so much Nicole! I would make the dough and roll it into balls and freeze and when you’re ready to bake, let them come to room temp and then make the indentation in them 🙂 let me know how it goes for you! xo
Tried this tonight. My dough was kind of soft. I measured exactly. Should i have added a little more flour? Everyone gobbled them up and said how good.
Hi Patty! Thank you for making them! 🙂 Maybe 1-2 tbsp. more, or you could chill the dough for a little. I am glad everyone enjoyed!! xo, Tawnie
Is there a specific reason for using part cake flour?
Hi! Cake flour is finer, softer and lighter than All-Purpose Flour and I find using a mix of both cake flour and All-Purpose results in the perfect cookie. However, you can use all purpose flour in its place, it’s OK! xo, Tawnie
The dough turned out dry for me but the filling was great!
Hi Shannon! So sorry to hear this. Hmmm..did you use the spoon & level method for the flour? I always suggest to spoon the flour into the cup as opposed to scooping the measuring cup into the bag because scooping can give you much more flour than you need. xo – Tawnie
So creative and so delicious! Can’t wait to make these again!
They look just like my photos!!! So glad you love this one.
Would this be a good base cookie to use for any kind of pie filling ? Was thinking pecan or key lime
Hi Paige! Oooo I bet it would work yes! Great idea.
I like these cookies very much.