Apple Pie Cookies
These Apple Pie Cookies are soft and chewy and topped with gooey apple pie filling that is baked right into the cookies! They are surprisingly simple to make and are packed with warm Autumn spices.
Servings: 13 Cookies
Calories: 219kcal
Cost: $5
Equipment
- 1 10 inch Skillet
- 1 Large Mixing Bowl
- 1 Hand Mixer or Stand Mixer with paddle attachment
- 1 3 tablespoon Cookie Scoop
- 2 Baking Sheets
- Parchment Paper
Ingredients
For the Apple Pie Filling
- 2 Small Granny Smith Apples, peeled, cored and chopped into ¼" cubes See note!
- ⅓ Cup Maple Syrup
- 1 ¼ teaspoon Pumpkin Pie Spice
- 1 Pinch Kosher Salt
- ¼ Cup Water
- 2 teaspoon Cornstarch
- 1 tablespoon Non-Dairy Butter
For the Spice Cookie
- 8 tablespoon Non-Dairy Butter, room temperature
- ¾ Cup Light Brown Sugar, tightly packed
- 3 tablespoon Non-Dairy Milk
- 1 teaspoon Vanilla Extract
- 1 ¾ Cups All-Purpose Flour
- 2 teaspoon Pumpkin Pie Spice
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
Instructions
First, Make the Apple Pie Filling
- In a small bowl, combine water and cornstarch. Mix well and set aside.2 teaspoon Cornstarch, ¼ Cup Water
- In a 10-inch skillet, combine chopped apple, maple syrup, pumpkin pie spice, and salt. Cook over medium heat until the apples begin to soften, about 5 minutes. Then, add the cornstarch slurry, stirring constantly. The mixture should only take about 15 seconds to thicken.2 Small Granny Smith Apples, peeled, cored and chopped into ¼" cubes, ⅓ Cup Maple Syrup, 1 ¼ teaspoon Pumpkin Pie Spice, 1 Pinch Kosher Salt
- Then, remove from heat and add the non-dairy butter. Stir until the butter has melted, then transfer the apple pie filling to a heat-safe container and place in the refrigerator for at least 1 hour.1 tablespoon Non-Dairy Butter
Next, Mix the Cookie Dough
- In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream non-dairy butter and sugar until light and fluffy. Add non-dairy milk and vanilla and mix on low to combine.8 tablespoon Non-Dairy Butter, room temperature, ¾ Cup Light Brown Sugar, tightly packed, 3 tablespoon Non-Dairy Milk, 1 teaspoon Vanilla Extract
- Add flour, pumpkin pie spice, baking powder, baking soda and salt and mix on low until combined.1 ¾ Cups All-Purpose Flour, 2 teaspoon Pumpkin Pie Spice, 1 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Kosher Salt
- Line a baking sheet with parchment and use a 3-tablespoon cookie scoop to scoop the cookie dough onto the sheet. You should get 12-14 cookie dough balls. Wrap the tray with plastic wrap and place in the refrigerator to chill for 30 minutes.
Top and Bake the Cookies
- Preheat oven to 350*F. Line another baking sheet with parchment.
- Place 6 of the dough balls onto a baking sheet, leaving the remaining ones in the refrigerator. Use a tablespoon to press a cavity into the center of each dough ball. Then, use your thumbs to make each indentation slighlt larger while keeping the sides of the cookies high.
- Scoop a heaping tablespoon of apple pie filling into the indentation. It is okay if it heaps over the top of the edges of the cookies! .
- Then, bake in a 350°F oven for 16-19 minutes, turning the tray halfway through baking. The cookies should be light brown around the edges. Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
- Repeat with the remainnig cookie dough balls.
Notes
It is important to chop the apples really small for this recipe! That way, you can fit more filling onto each cookie.
2 small apples equals about 2 ½ cups chopped apple.
If the edges of the cookie dough split when you are making the well, just press it back together with your fingers.
Nutrition
Serving: 1Cookie | Calories: 219kcal | Carbohydrates: 35g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 217mg | Potassium: 88mg | Fiber: 1g | Sugar: 20g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg