Description
A delightful blend of apple pie and cookies, featuring soft cookies filled with juicy apples, crunchy crumble topping, and sweet salted caramel.
Ingredients
- 1 cup salted butter, softened (226 grams)
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 and 1/2 tsp vanilla extract
- 2 large eggs
- 3 cups all-purpose flour, spooned & leveled (390 grams)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 and 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/8 tsp ground cloves
- 4 large apples, peeled and diced (775 grams)
- 1/4 cup salted butter, cubed (4 tbsp)
- 2 tbsp apple cider (or 1 tsp lemon juice)
- 1/2 cup brown sugar, packed
- 1 and 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1 cup granulated sugar (206 grams)
- 6 tbsp salted butter, cubed
- 1/2 cup + 1 tbsp heavy cream
- Pinch of flaky sea salt
- 1/2 cup granulated sugar
- 2 and 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 1/8 tsp ground cloves
- 1/4 cup salted butter, melted
- 1/4 cup light brown sugar, packed
- 1 and 1/2 tbsp granulated sugar
- 1/2 cup + 1 tbsp all-purpose flour
- 3/4 tsp cinnamon
- Pinch of salt
Instructions
- Cream the softened butter with an electric mixer. Add sugars and mix until combined. Stir in vanilla and eggs until just combined. Gradually add dry ingredients and mix until a dough forms. Chill for 30 minutes.
- Combine apple filling ingredients in a medium pan over medium-high heat. Cook for 15 to 18 minutes until apples are tender. Let cool.
- Prepare salted caramel sauce and let it cool until thickened (about 20 minutes).
- Scoop the dough into 65-gram balls and chill in the fridge for at least 4 hours.
- Preheat oven to 350°F (175°C). Melt butter and mix crumble ingredients until crumbly. Spread on a parchment-lined pan and bake for 12-14 minutes until golden brown. Let cool.
- Preheat oven to 365°F (185°C). Line cookie sheets with parchment paper. Roll dough balls in cinnamon-sugar mixture, place on sheets, and bake for 10-12 minutes.
- Once cooled, spoon apple filling into cookies, top with crumble, and drizzle with caramel sauce.
- Store cookies in an airtight container in the fridge for 4-5 days.
Notes
Chill the cookie dough properly for easy rolling. Use a mix of apple varieties for complex flavor.