Description
These Apple Pie Cookies combine the warm, comforting flavors of classic apple pie with the convenience and portability of a cookie. Featuring a spiced apple filling tucked inside a buttery vanilla pudding cookie dough, these treats offer a tender, flavorful bite perfect for enjoying any time of year.
Ingredients
Scale
Apple Filling
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 4 Honeycrisp or Granny Smith apples (about 2 cups diced, peeled)
- ¼ cup water
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
- ¼ cup light brown sugar (packed)
- 1 teaspoon apple pie spice
- 2 tablespoons caramel sauce
- 1 tablespoon salted butter
Cookie Dough
- 4 cups bread flour (545g)
- 1 (3.3oz.) box instant vanilla pudding mix (93g)
- 2 teaspoons baking powder (12g)
- 1½ teaspoons salt (10g)
- 1½ teaspoons ground cinnamon
- 1 teaspoon apple pie spice
- 1 cup unsalted butter (227g, cold)
- 1½ cups light brown sugar (315g, packed)
- 3 large eggs (room temperature)
- 1½ teaspoons vanilla extract
Instructions
- Prepare the Apple Filling: In a medium saucepan, combine the diced apples, granulated sugar, ground cinnamon, water, lemon juice, cornstarch, light brown sugar, apple pie spice, caramel sauce, and salted butter. Cook over medium heat, stirring occasionally, until the mixture thickens and the apples are tender, about 10-12 minutes. Remove from heat and allow to cool completely.
- Make the Cookie Dough: In a large mixing bowl, whisk together bread flour, instant vanilla pudding mix, baking powder, salt, cinnamon, and apple pie spice. Cut the cold unsalted butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate bowl, beat light brown sugar, eggs, and vanilla extract until combined, then add to the flour mixture. Mix until a soft dough forms.
- Assemble the Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the dough into 24 equal pieces. Flatten each piece into a disc, place a spoonful of the cooled apple filling in the center, and fold the dough around to enclose the filling completely, shaping into a ball. Place on the baking sheet, spacing them about 2 inches apart.
- Bake: Bake the filled cookies in the preheated oven for 23-25 minutes or until the edges are golden and the cookies are set. Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use firm apples like Honeycrisp or Granny Smith to ensure the filling holds up well.
- Make sure the apple filling is completely cooled before filling the dough to prevent it from melting the dough.
- If you prefer, you can substitute the instant vanilla pudding mix with homemade pudding powder but it might affect texture.
- Cookies can be stored in an airtight container for up to 4 days.
- For extra flavor, drizzle cooled cookies with additional caramel sauce before serving.
