Apple Pie Cookies

Apple Pie Cookies are another fall snack that I just love so much! Apples are delicious especially with caramel.

I love apple desserts any time of the year but especially in the fall! My sister hates them but still sends me apple recipes all the time to try and make for her. She’s funny that way! I love love love these because I browned the butter before putting them in the cookie batter and I do not regret it one bit! Give these a try!

Apple Pie Cookies

Ingredients

1 c. salted butter, softened (plus more for cooking apples)
1 1/4 c. brown sugar (divided)
3/4 c. granulated sugar (divided)
2 large eggs
1 tsp. pure vanilla extract
1 1/4 c. all-purpose flour
1 3/4 c. rolled oats
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
4 Granny Smith apples, peeled, cored and finely chopped
1 tsp. cornstarch
1/2 tsp. ground cinnamon

Apple Pie Cookies

Directions

Preheat oven to 350°. Grease 2 muffin tins with cooking spray.
Cook the butter, in a saucepan, on medium heat until butter is a caramel color and smells nutty.
Then allow to cool in the fridge for 30 minutes in the fridge until cool.
In a large mixing bowl using a hand mixer, add butter, 1 cup brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon, and salt and stir until just combined.
Using a medium cookie scoop, scoop dough into muffin tins, and press to flatten. Bake until cookie cups are golden brown and set, 18 to 20 minutes.
While cookies are still warm, make the cups. Spray the bottom of a small cup, I used a baby bottle cap with cooking spray and press it down into center of each cookie to create cups. Let cool in pan for 10 minutes, then transfer to wire cooling racks to cool completely.
Meanwhile, melt about 2 tablespoons butter in a medium skillet over medium-high heat. Add apples and cook until beginning to soften. Add remaining 1/4 cup brown sugar, 1/4 c granulated sugar, cornstarch, nutmeg, and cinnamon and cook until soft and caramelized.
Spoon apple filling into cups. Drizzle with caramel and serve warm or at room temperature.

TIPS AND TRICKS

APPLES: You can use any apple you have on hand but I would recommend Granny Smith. The tart of the apple pairs well with the sweet.

STORAGE: Go ahead and freeze your cookies. Use an airtight container and they should last up to 3 months. If you have leftovers, I would store them in the fridge since they are full of fruit.