Cookies or apple pie? Now you don’t have to decide between the two because you can have them both at the same time with these fresh apple pie cookies.
Since today is National Dessert Day it seemed fitting to share a dessert recipe, but I decided one dessert wasn’t enough. Introducing “Dessert Mash-Ups” from Dorothy Kern, the mastermind behind Crazy for Crust, with 52 creative recipes combining your favorite desserts – Blueberry Muffin Waffles, Pumpkin Cheesecake French Toast, Mint Chip Truffles, Oatmeal Cookie Cheesecake Bars, Snickers Cake Roll, Banana Cream Pie Dip, Chocolate Chip Cookie Toffee Bark, etc.
With is being apple season I jumped on the apple pie cookies. You cannot go wrong with cinnamon cookie cups with apple-pie filling and I bet you could change up the fruit in the middle depending on the season. I’m dreaming of blueberries and I happen to have some frozen from the summer’s haul. But for now let’s focus on apples and apple pie in miniature cookie form.
What’s your favorite two-in-one dessert combo?
One year ago: Pumpkin Spice Brownies
Three years ago: Peanut Butter Hot Chocolate with Oreo Crumbs
APPLE PIE COOKIES
Makes approximately 30 cookies
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed brown sugar
1/4 cup + 2 Tbsp granulated sugar, divided
1 Tbsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1-1/2 tap cinnamon, divided
1-1/2 cups + 1 Tbsp all-purpose flour, divided
1 large Granny Smith apple, peeled, cored, and diced small (about 1-1/2 cups)
1/2 cup water
Powdered sugar, for dusting
- Preheat oven to 350 degrees. Coat 3 12-cup mini muffin pans with nonstick cooking spray, set aside.
- In a large bowl, cream together the butter, brown sugar and 1/4 cup granulated sugar. Beat in egg and vanilla.
- In a medium bowl, whisk together the baking soda, salt, 1 teaspoon cinnamon, and 1-1/2 cups flour. Add to wet ingredients and mic until combined. Cover with plastic wrap and refrigerate for 30 minutes.
- Meanwhile in a small saucepan over medium heat, place the apples and water. Cook, stirring occasionally, until apples begin to turn translucent, about 5 minutes. Drain and cool for 10 minutes.
- Scoop tablespoons of cold cookie dough and place one in each cavity of the mini muffin pans. Press down and up the sides, creating an indent in the centers for the apples.
- Sprinkle remaining 2 tablespoons of granulated sugar, 1 tablespoon flour, and 1/2 teaspoon cinnamon over the apples. Stir to combine. Spoon 1 teaspoon of apples into the hole of each cookie.
- Bake for 9-11 minutes, or until cookies are browned. Cool for 10 minutes before removing from pan to cool completely on a wire rack. Dust with powdered sugar before serving. Store in an airtight container at room temperature for up to 3 days.
Source: “Dessert Mash-Ups“by Dorothy Kern
Disclosure: I was provided with a complimentary copy of this cookbook by Ulysses Press. I was not compensated for this post. All thoughts and opinions are my own.