For the compote:

1. 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.
2. 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.
3. 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.