These Apple Pie Cookies are the perfect recipe to welcome in the incoming Ber months! Chocolate chunk cookies stuffed full of sweet and sticky apple compote, these will quickly become your favourite Autumnal cookie recipe.
If there’s one thing I love more than anything in the baking world, it’s Autumnal baking! Apples, cinnamon, pumpkin, ginger, all the cosy warming flavours that make my mouth water. These Apple Pie Cookies are the perfect place to start all of your fall baking adventures. These cinnamon scented cookies stuffed with an ooey gooey apple pie center are the ultimate cosy treats. They’d be absolutely perfect for any fall get together (Thanksgiving, I’m looking at you!) or just a snuggly movie night with the girls. Pop Coraline on the TV, open a bottle of red and lets feast on cookies!
Variations on the Apple Pie Cookie:
- Pear and Ginger – Replace the apple in the recipe with the same amount of pear and replace 100g of the chocolate chips with 100g chopped ginger in syrup.
- Apple and Lemon – Add 1tbsp lemon zest to the sugar and use white chocolate chips.
Here’s what you’re going to need:
- Unsalted Butter – Make sure your butter is at room temperature before you start, this makes blending the sugar much easier.
- Light Brown Sugar – I prefer to use light brown sugar as it gives a subtle caramel flavour to the cookies. You can use caster in place but the cookies won’t be quite as tasty.
- Caster Sugar – A little bit of caster sugar helps with the structure of the cookies.
- Eggs – Always large, always free range!
- Vanilla Extract – Always use a pure vanilla extract, there’s nothing worse than vanilla essence. Yuck!
- Plain Flour – Sometimes called All Purpose flour.
- Maple Syrup Chocolate Chips – I used Toll House Maple Chips I got on a recent trip to America but I know these are impossible to source on this side of the pond. You can use any chocolate chips you like in place, chunks or a bar of chocolate chopped up. Just use the best quality you can afford. White chocolate works very well in this recipe.
- Bramley Apples – You can probably use any apples in this compot but you might find it harder to mash them to a jammy consistency. You can use a hand blender to help you along. I’ve made these with Golden Delicious or Pink Lady before and they’re just as delicious.
- Ground Spices – Cinnamon, Ginger and Allspice.
Tips for making Apple Pie Cookies:
- Butter – Always start with room temperature butter. It’s much easier to cream with the sugar and will give a much better texture to the finished cookie.
- Sugar – A mixture of brown and white sugar gives you the most delicious flavoured cookies. You can use the same amount of white or brown if you only have one kind but the flavour will change.
- Chocolate – I made these cookies with Maple Chips I brought back from a recent trip to America but white chocolate would work beautifully with the tart apple or you can used any chocolate you prefer.
- Chips or Chunks – I usually like to use bars of white chocolate chopped into chunks for my cookies as I enjoy the irregular sizes and shapes that brings. You can use chips or chunks from a bag if you prefer.
- Scooping – I use a vintage ice cream scoop for portioning my dough because I’m a millennial through and through (if it aint twee, it’s not coming in my house!) But a standard sized ice cream scoop is perfect or you can do it by hand, you just want balls of around 125g.
- Chilling – Chilling your cookie dough for up to 24 hours is the optimum time for these cookies. This will help the flavour develop and give you much deeper tasting cookies. I always like to make my dough the day before I want to bake them.
- Freezing – You can freeze the cookie dough, just make up until step 4 and place them in the freezer rather than the fridge. Once the cookies are frozen solid you can pop them in a freezer bag until needed. Just add 2 minutes to the original baking time when baking from frozen.
More Cookie Recipes to try:
Pistachio and White Chocolate Cookies // Lemon and White Chocolate Cookies // Vegan Nutella Stuffed Cookies // Caramel and Ginger White Chocolate Cookies // Cherry Bakewell Cookies // S’mores NYC Cookies
Print
Apple Pie Cookies
- Total Time: 0 hours
- Yield: 12 cookies 1x
Ingredients
Units
Scale
For the apple compote:
- 300g bramley apples, peeled and chopped
- 100g unsalted butter
- 100g dark brown sugar
- 2tsp cinnamon
- 225g unsalted butter, at room temperature
- 100g caster sugar
- 200g light brown sugar
- 1tsp vanilla extract
- 2 medium, free range eggs
- 400g plain flour
- 1tsp baking powder
- 1tsp ground cinnamon
- 1/2tsp ground ginger
- 1/2tsp allspice
- 400g maple syrup chips*
Instructions
For the compote:
- Place the apples, butter, sugar and cinnamon in a saucepan set over a medium heat and give it a good stir. Once the butter and sugar have melted let the compot bubble away for around 10 minutes.
- Remove from the heat and give the apples a mash to make a thick jammy texture, I used a hand blender to help them along.
- Allow to cool completely. Line a small baking tray with baking parchment and using two teaspoons divide the cooled compot into 12 portions, dropping them onto the prepared tray. Place the tray in the freezer for an hour while you make the cookie dough.
For the cookies:
- In the bowl of an electric mixer fitted with the paddle attachment mix the butter and sugars until light and creamy. Around 5 minutes, scraping down the bowl from time to time.
- With the mixer on low add the vanilla extract and the eggs one at a time, making sure the first egg is fully incorporated before adding the second.
- Add the flour, spices and baking powder to the bowl and mix on low until just combined. Add 300g of the maple chocolate chunks and mix until just combined.
- Line a large baking tray with parchment. Scoop 125g of dough into a ball and place on the prepared tray, see tips above* Using lightly floured hands flatten each cookie dough ball into a disc, bring the sides up slightly to make a cup type shape and add a portion of the frozen apple compote to the middle of each ‘cup’ and carefully close the cookie dough around the filling. This can be a bit fiddly but once you’ve got the hang of it, it’s easy peasy! Place the prepared cookies on the lined tray. Cover the cookie dough balls with cling film and refrigerate for at least 1 hour or preferably, overnight.
- Preheat oven to 170C and line an extra baking tray with parchment. Place the chilled cookie dough balls on the prepared trays 2″ apart and bake for 12-14 minutes until golden and slightly crisp around the edges.
- While the cookies are still warm press the remaining maple chocolate chunks into the top of the cookies. Allow to cool on the tray for 5 minutes before transferring to a wire rack until completely cool.
Notes
* If you can find maple syrup chips you can use white or dark chocolate.
- Prep Time: 30 minute plus chilling
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
These apple pie cookies are incredible! They are such a treat and perfect for the fall.
These apple pie cookies are so tasty. Such a delicious recipe.
These cookies are genius—like a mini handheld pie! Served them warm with vanilla ice cream, and everyone asked for seconds!
I like that you use apple compote to make this apple pie cookies, love this, I made once already going to make it again.
I’m definitely adding these to my regular cookie rotation! Thanks for the recipe.
Apple pie cookies are my new favorite cookie! These cookies were so easy to make and very tasty!
These are the perfect fall recipe! Such a great dessert.
I was so happy with how these cookies turned out. The maple syrup chips were the perfect addition! Love!!
These apple pie cookies are so cozy and comforting! Such a yummy fall recipe.
This is a perfect fall recipe. They pair well with a glass of milk or icecream scoops. Yum!