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Soft And Chewy Apple Pie Cookies

Soft And Chewy Apple Pie Cookies Recipe

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Indulge in the warmth and comfort of fall with these Soft And Chewy Apple Pie Cookies. Combining the rich flavors of brown butter, warm spices, and sweet apples, this delightful treat captures the essence of your favorite apple pie in a convenient cookie form. Perfect for Thanksgiving gatherings or cozy evenings at home, these cookies are soft and chewy, with a hint of crispiness around the edges that will leave everyone asking for more. Customize them by adding nuts or experimenting with different fruits to make them your own.

Ingredients

Scale
  • ¾ cup unsalted butter
  • ½ cup granulated sugar
  • ½ cup brown sugar (packed)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp cornstarch
  • 2 tsp pumpkin pie spice
  • ¼ tsp salt
  • ⅓ cup granulated sugar (for apple filling)
  • 1 tsp ground cinnamon (for apple filling)
  • 2 medium apples (diced)
  • 3 tbsp brown sugar (for apple filling)
  • ½ tsp cornstarch (for apple filling)
  • Salted caramel sauce (for serving)

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a saucepan, melt unsalted butter over medium heat until golden brown; let cool slightly.
  3. In a bowl, whisk together flour, baking powder, cornstarch, pumpkin pie spice, and salt; set aside.
  4. Combine brown butter with granulated and brown sugars in another bowl; mix until smooth. Add eggs and vanilla extract.
  5. Gradually incorporate dry ingredients into wet mixture until just combined.
  6. In a small pan, melt 1 tablespoon of butter over medium heat; add diced apples, granulated sugar, brown sugar, cinnamon, and cornstarch; cook until apples soften slightly.
  7. Gently fold apple mixture into the cookie dough.
  8. Drop tablespoons of dough onto the prepared baking sheet and bake for 10 minutes or until edges are golden but centers remain soft.
  9. Drizzle cookies with salted caramel sauce before serving.

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