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These apple pie stuffed cookies are going to be your new favorite cookies, with a caramel sweet apple filling wrapped into buttery soft and chewy snickerdoodle cookies.
I have been dreaming of these cookies all season long!
Apple pie is one of my husband’s favorite desserts, and while I love it, the ratio of apple filling to pie crust is never quite right (aka too much filling not enough crust).
These cookies solve that problem! You get a bite of cookie balanced with the right amount of apple pie filling in every bite. Plus they’re like portable apple pies, no fork required!
Table of Contents
Why you’ll love these cookies?
Chewy apple stuffed cookies are the handheld cookies you never knew you needed. They’re made with a simple, yet delicious apple filling.
The cookie dough is an easy one-bowl recipe for moist and chewy cookies.
These cookies are a bit more time-consuming than your average cookie. You need time to make the apple pie filling and cool it completely. And then cool the cookies one more time before baking them. This ensures that the apple filling stays in the cookie, and doesn’t seep out.
Recipes you’ll love
If you’re looking for more apple recipes, here are some of our favorites:
- Apple Crisp Shaken Espresso
- Apple Dutch Baby Pancake
- Apple Hand Pies with Maple Glaze
- Apple Pie Pancakes
Ingredients & Notes
- Softened Butter – use softened butter in the cookie dough and make sure the sugars are completely mixed in before moving to the next step. The butter will be lighter in color.
- Sugar – this recipe uses white and brown sugar to make moist and chewy apple cookies. The white sugar helps the cookie keep their shape.
- Egg + egg yolk – the additional egg yolk helps make the cookies chewy and adds moisture and structure.
- Honeycrisp apples – You can substitute these apples with any type you like. The apples will affect the cook time and the structure of the filling.
- Caramel topping – you can drizzle the cookies with any caramel sauce you prefer. I used melted soft caramel candy to keep things simple.
How to make Apple Pie Stuffed Cookies?
Apple Pie Filling
Make the simple apple pie filling by cooking cubed apples, lemon juice, sugar and butter. Cool and freeze dollops on parchment until ready for cookie assembly.
Make the cookie batter
The cookie batter, comes together in one bowl. Once you’ve mixed the batter, divide into 12-14 equal sized balls, then chill in the fridge for 20 minutes.
Stuff and Bake the cookies
To fill the cookies, Create an indent or well in the centre of each cookie ball. Fill it with the apple pie filling, then cover it with cookie dough, ensuring it is covered completely.
Cool, then bake the cookies.
Recipe Tips
- Cool the filling and dough – It’s best not to rush through the process of these cookies. You’ll want the apple pie filling and the cookie dough to be fairly cold before baking. This way, the apple pie filling will stay in the cookies.
- Puffy cookies – the cookies may be a bit puffy when they first come out of the oven, but will flatten as they cool.
- Enjoy the cookies fresh – These apple pie-stuffed cookies are best enjoyed within 1-2 days due to the fresh apple filling in the cookies. But they won’t even last that long!
- Freeze Cookies – You can also freeze baked cookies or unbaked (stuffed or unstuffed) cookies for up to three months in the freeze. Bake from frozen.
Recipes you’ll love
If you’re looking for more delicious cookies that are perfect for fall, here are some of our favorites:
- Chewy Pumpkin Spice Cookies
- Brown Butter Chocolate Chip Cookies
- Brown Butter Banana Bread Cookies
- S’mores Chocolate Chip Cookies
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Apple pie stuffed Snickerdoodles
Ingredients
Cookie Base
- 150 grams butter, unsalted, softened about 1.5 sticks
- ¾ cup white sugar 150 grams
- ½ cup brown sugar 100 grams
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 2.5 cups all-purpose flour 300 grams
- 1/2 tsp baking soda
- 1/4 tsp salt
- 8-10 pieces soft caramel candy
Caramel Apple Filling
- 2 honeycrisp apples peeled, diced small
- 1 tbsp lemon juice
- 1/2 cup white sugar 100 grams
- 2 tbsp butter
Instructions
Apple Pie Filling
- Peel and core the apple, then cut into small cubes.
- In a small saucepan, add the apples, lemon juice and sugar on medium heat. Mix frequently, then cook for 15-20 minutes, until apples are tender, and the water has dried.
- Add in the butter and mix until melted.
- Let the mixture come to room temperature.
- Then, add dollops of the apple pie filling to a tray lined with parchment paper and freeze until ready to assemble the cookies.
Make the cookie batter
- Add the softened butter and brown and white sugars to a large bowl. Mix until the butter is light and fluffy. Next, add the egg, egg yolk and vanilla and continue mixing until fully incorporated.
- Add the dry ingredients (flour, salt, baking soda, and salt). Mix well until all the dry ingredients are combined with the wet ingredients. Don’t overmix.
- Divide the cookie batter into 12-14 balls. Chill the cookies in the fridge for about 20 minutes.
Stuff and Bake the cookies
- Remove the cookie balls from the fridge and the apple pie filling from the freezer.
- Create an indent or well in the centre of each cookie ball. Fill it with the apple pie filling, then cover it with cookie dough, ensuring it is covered completely.
- Place stuffed cookies back into the freezer for about 20 mins. This will ensure that the apple pie filling doesn’t seep out when baking.
- Once ready to bake the cookies, preheat the oven to 325ºF, and prepare a baking sheet with parchment paper or silicone liner.
- Bake at 325ºF for 12-18 mins until the cookies look set and brown a little.
- Cool slightly on the tray, then carefully transfer to a wire rack to cool completely.
- Melt 3-4 pieces of caramel candy in a small heat-proof bowl in the microwave.
- Drizzle melted caramel over the cookies for a more caramel flavor.
- Cool then enjoy.
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