I just realized that my last post was also apple pie related, but you will want to stick around for this one too. The cookies are delish, but the cookbook it came from is divine!
It’s from Dorothy Kern, the woman behind the fabulous blog . I have been following her blog for quite a while now and love
all the desserts she comes up with. This cookbook is a compilation of dessert “mash-ups”…two-in-one treats like these Apple Pie Cookies
. I have several
recipes bookmarked, like Chocolate Chip Cookie Toffee Bark
(definitely going on my Christmas “to make” list), Cookies ‘n’ Cream Magic Bar Pie
(my kids really want to make this!), Oreo Peanut Butter
(holy yum) and Pumpkin Pie Magic Bars
(I have a thing for magic bars
and all things pumpkin
. These will be made very soon!)
I’ve been given permission to share the recipe for these Apple Pie Cookies…but if apples aren’t your thing, Dorothy offers variations, like Reese Cups or Hershey Kisses. My kids came up with some of their own variations as well…
Apple Pie Cookies
Yield 30 cookies
Prep Time 20 minutes
Chill Time 30 minutes
Bake Time 11 minutes
1⁄2 cup (1 stick) unsalted butter, softened
1⁄2 cup packed brown sugar
1⁄4 cup plus 2 tablespoons granulated sugar, divided
1 large egg
1 tablespoon vanilla extract
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 1⁄2 teaspoons ground cinnamon, divided
1 1⁄2 cups plus 1 tablespoon all- purpose flour, divided
1 large Granny Smith apple, peeled, cored, and diced small (just about 1 1⁄2 cups)
1⁄2 cup water
Powdered sugar, for dusting *I omitted this
Tip: If apple isn’t your thing, you can simply place the cookie dough in the muffin pans, bake them, and then add a Hershey’s Kiss or a mini peanut butter cup to the top when they come out of the oven. It’s a great flavor twist!
1. Preheat the oven to 350°F. Spray three 12-cup mini muffin pans with cooking spray.
2. Cream together the butter, brown sugar, and 1⁄4 cup of the granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in the egg and vanilla.
3. In a medium bowl, whisk together the baking soda, salt, 1 teaspoon of the cinnamon, and 1 1⁄2 cups of the flour. Add the dry ingredients to the wet and mix until combined. Cover with plastic wrap and refrigerate the dough for 30 minutes.
4. Place the diced apple in a small saucepan with the water. Cook over medium heat, stirring occasionally, just until the apples begin to turn translucent, about 5 minutes. Drain well and let cool for 10 minutes.
5. Scoop 1-tablespoon balls of cold cookie dough and place one in each cavity of the mini muffin pans. Press down to flatten slightly, and use your finger to create an indent in the centers for the apples.
6. Sprinkle the remaining 2 tablespoons granulated sugar, 1 tablespoon flour, and 1⁄2 teaspoon cinnamon over apples. Stir to combine. Place 1 teaspoon of apples in the hole of each cookie.
7. Bake for 9 to 11 minutes, until the cookies are browned. Cool at least 10 minutes before removing from the pan. It’s easiest to remove them with a knife. Cool completely on a rack, then dust with powdered sugar before serving. Store in an airtight container at room temperature for up to 3 days.
*reprinted with permission from
Needless to say, these cookies didn’t last long! If you have a foodie friend with a sweet tooth on your Christmas list, this cookbook would be an excellent gift. The recipes are awesome and each has an absolutely drool worthy picture to accompany it!
*I was given a complimentary copy of this cookbook for review from Ulysses Press. I received no compensation. All opinions are my own.
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