Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup (110g) packed brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour (spooned and leveled)
- 1 tablespoon (10g) cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
Apple Pie Filling
- 1 lb (about 3 medium) apples, peeled, cored, and diced into 1/4-inch cubes
- 3 tablespoons (45g) packed light brown sugar
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
Topping
- Crushed cinnamon crunch cereal for topping
- 1/4 cup jarred or homemade caramel sauce
Instructions
- Make Cookie Dough: In the bowl of a large stand mixer fitted with a paddle attachment, or in a large mixing bowl using a wooden spoon, cream together the softened butter, brown sugar, and granulated sugar on medium speed or by hand until the mixture is creamy and well combined, about 2 minutes. Add the egg and vanilla extract, beating well until smooth.
- Incorporate Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt. Gradually add this flour mixture to the butter and sugar mixture, folding gently until just combined. Avoid overmixing to keep the cookies tender. Wrap the dough in plastic wrap and refrigerate for 2 hours to firm up.
- Prepare Apple Pie Filling: Combine the diced apples, light brown sugar, maple syrup, ground cinnamon, ground cloves, ground allspice, and ground nutmeg in a small saucepan over medium heat. Bring to a gentle simmer and cook for 4-6 minutes, stirring occasionally, until the apples are tender and the mixture thickens into a syrupy consistency. Remove from heat and allow to cool slightly.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Shape Cookie Dough: Remove the chilled dough from the refrigerator. Using a spoon or cookie scoop, shape the dough into 2-inch balls. Place the balls about 2 inches apart on the prepared baking sheets. Use your thumb or the back of a greased tablespoon to gently press an indentation into the center of each dough ball, being careful not to create a hole through the bottom.
- Add Apple Filling: Spoon about 1 tablespoon of the prepared apple pie filling into the center indentation of each cookie dough ball, filling the well generously.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the cookies are set but still soft in the center.
- Finish and Cool: If there is any leftover apple pie filling, spoon a little more into the centers of the cookies immediately after baking. Sprinkle the tops of the cookies with crushed cinnamon crunch cereal for added texture and flavor. Drizzle each cookie with caramel sauce to taste. Allow the cookies to cool on the baking sheet for 10 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- For best results, use firm apples like Granny Smith or Honeycrisp to maintain crisp texture in the filling.
- Chilling the dough is essential to prevent spreading and to develop flavor.
- Use a light hand when making the indentations to avoid piercing the dough, which could cause filling to leak out during baking.
- These cookies can be stored in an airtight container for up to 3 days at room temperature.
- To make caramel sauce from scratch, melt 1/2 cup sugar over medium heat until amber, then carefully whisk in 1/4 cup heavy cream and a pinch of salt, cooking until smooth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
