Apple Pie Cookies
@under_baked Applepie Cookies Recipe. Makes 6 big as your face cookies: Cookie dough: 88g Unsalted softened butter 60g Demarera brown sugar 60g Granulated Sugar 1/8 tsp Salt 25g Eggs 1/2 tsp Baking Powder 1/16 tsp Baking Soda 150g All Purpose Flour Caramelized apples: 76g Granny Smith apples (about 1 medium sized), peeled, cored and chopped 23g Granulated Sugar 13g Water (1) 10g Unsalted Butter 1/4 tsp Cinnamon 3g Cornstarch 14g Water (2) Crumble topping: 21g Cold Unsalted Butter 21g Granulated Sugar 1/8 tsp Salt 28g All Purpose Flour 14g Almond powder Preparation: For the cookie dough: 1. Cream the butter with sugars and salt for about 3 minutes on medium speed. 2. Add the eggs and keep mixing for 2-3 additional minutes on medium speed. 3. Sift all of the dry ingredients over the butter mixture and incorporate with cutting motions, until the dough is uniform. 4. Keep the dough refrigerated for 30-60 minutes. For the crumble topping: In a food processor or using a fork, mix all of the ingredients to form crumbles. Set to the side until use. For the caramelized apples: 1. Peel, core and slice the apples and set to the side while making the caramel. 2. In a small bowl, mix the cornstarch with water (2) and set to the side until use. 3. In a saucepan, dissolve the sugar with water (1), and bring to a boil. 4. Once all of the sugar dissolved, lower the heat to the the minimum, and stop all stirring. Let the sugar caramelized (reaches amber color or hit temp of about 175-180C). 5. Throw in the butter and mix it into the caramel. 6. Add in the apples and cinnamon and mix to combine. 7. Add the cornstarch mixture and keep cooking until the mixture is thickened. Set to the side to cool down completely before using. Assembly and baking: 1. Preheat the oven to 170C, setting a baking rack at the middle shelf inside the oven. 2. Scoop about 56g of cookie dough. Flatten it with your hands and create a small bowl to make room for the filling. Place the cookie bowls on a baking sheet lined with parchment paper. 3. Fill each cookie with about 17g of the apples filling and close the dough on it as best as you can. 4. Top each cookie with the crumbles. 5. Bake for 20 minutes. After the first 10 minutes, rotate the baking sheet and continue baking for 10 more minutes or until the cookies are golden brown. 6. Transfer the baking sheet on to a cooling rack and allow the cookies to cool down completely before serving. . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecoreaesthetic #aestheticbaking #cottagecorebaking #applepiecookies #fallbakingidea #falltok
♬ 맛있다 달고나커피 – BGM President
The next apple pie cookies recipe includes one of my most favorite base cookie dough formulas. I use it almost every time I am trying out a new cookie flavor, as it produces a cookie that has all the characteristics I love. In this recipe, I’ve filled the cookies with caramelized apple filling, which very reminds me of an apple pie.
First published:
Last modified:
Apple Pie Cookies:
Equipment: No special equipment is needed
Recipe: 6 Giant Cookies
Cookie Dough:
| Ingredient | Amount (g / units) |
| Softened Unsalted Butter (Room Temperature) | 88g |
| Brown Sugar (Demerara) | 60g |
| White Granulated Sugar | 60g |
| Salt | 1/8 tsp |
| Eggs | 25g (Half one medium sized egg) |
| Baking Powder | 1/2 tsp |
| Baking Soda | 1/16 tsp |
| All Purpose Flour | 150g |
For the caramelized apples:
| Ingredient | Amount (g / units) |
| Granny Smith Apples, peeled, cored and cubed into 1cm pieces | 75g (1 apple) |
| Unsalted Butter | 10g |
| White Granulated Sugar | 23g |
| Water (1) | 13g |
| Cornstarch | 3g |
| Water (2) | 14g |
| Cinnamon | 1/4 tsp |
For the crumble:
| Ingredient | Amount (g / units) |
| All Purpose Flour | 28g |
| Cold Unsalted Butter | 21g |
| White Granulated Sugar | 21g |
| Almond Meal | 14g |
| Salt | 1/8 tsp |
Preparation instructions:
For the cookie dough:
- In a medium sized bowl, using an electric handheld mixer, cream the butter with sugars and salt for about 3 minutes on medium speed.
- Add the eggs and keep mixing for 2-3 additional minutes on medium speed. Make sure to occasionally scrape the bowl in between, to promote even mixing.
- Sift all of the dry ingredients over the butter mixture: flour, baking powder and baking soda, and incorporate with cutting motions, until the dough is uniform.
- Cover the bowl with plastic wrap and refrigerate for 30-60 minutes.
For the crumble:
In a food processor (or with your hands), add all the ingredients and pulse together until the mixture looks like small peas. Using your hands, pinch the small peas to medium sized dough chunks. Set to the side until use.
For the caramelized apples:
- In a small bowl, mix the cornstarch and water (2) together and set it to the side.
- In a saucepan, over high heat, cook together the cubed apples, butter, water (1) and sugar for 10 minutes, stirring constantly.
- After 5 minutes, add in the cinnamon. Keep cooking until 10 minutes have elapsed.
- Towards the end of the cooking time, add in the cornstarch mixture and continue to cook for 1-1.5 minutes until the mixture has thickened.
- Take the saucepan off the heat and set it to the side to cool down completely, until use.
Assembly and baking:
- Preheat the oven to 170C (fan mode off), setting a baking rack at the middle shelf inside the oven.
- Using an ice cream scoop (or by measuring), scoop about 56g of cookie dough. Flatten it with your hands and shape it into a small “bowl” to make room for the filling. Place the cookie bowls. Evenly spaced, on a baking sheet lined with parchment paper.
- Fill each cookie with about 17g of the apples filling and close the dough on it as best as you can. Note that it’s ok if the dough does not encase the filling entirely, but it should be covered for the most part (see video demonstration).
- Top each cookie with the crumbles.
- Bake for 20 minutes. After the first 10 minutes, turn the baking sheet to promote even baking, and continue baking for 10 more minutes or until the cookies are golden brown.
- Transfer the baking sheet on to a cooling rack and allow the cookies to cool down completely before serving.
