These chewy apple pie cookies are a soft brown sugar cookie filled with homemade apple pie filling and finished with a crunchy crumble. All the cozy flavors of apple pie come together in an easy, no-chill cookie.
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Prep Time
40 minutes
Cook Time
20 minutes
Total Time
1 hour
Servings
13 cookies
Difficulty
Easy
Calories *
310 kcal per serving
Technique
Make apple pie filling, prepare cookie dough, form and fill, add crumble, and bake.
Flavor Profile
Warm cinnamon-spiced apples, brown sugar cookie, and sweet crumble topping.
* Based on nutrition panel
I wasn’t sure if the filling would really hold up in a cookie, but it totally worked! I’m obsessed. The dough was easy to shape, and the apples stayed right where they should. It’s basically apple pie in a bitesize form, and I can’t stop eating them.⭐⭐⭐⭐⭐
Lauren
Why You Will Love These
- Apple pie in cookie form. All the classic elements of an easy apple pie—tart apples, warm spices, and a sweet crust—come together in a single bite-sized cookie.
- Reliable homemade filling. Using tart apples like Granny Smith and a touch of cornstarch keeps the filling flavorful and thick without making the cookies soggy.
- Perfect streusel topping. The brown sugar crumble complements the brown sugar cookie base and adds a pleasant crunch.
- Buttery, chewy cookie base. The combination of butter, granulated sugar, and brown sugar yields a tender, chewy cookie that melts in your mouth.
Table of Contents
- Why You Will Love These
- Ingredients & Substitutions
- Variations for Apple Pie Cookies
- Professional Tips
- How to Make Apple Pie Cookies
- Chef Lindsey’s Recipe Tip
- Recipe FAQs
- Recommended Cookie Recipes
- Apple Pie Cookies Recipe
- Before You Go
These apple pie cookies make a cozy fall dessert. A soft brown sugar cookie surrounds a spiced apple filling and is finished with a crunchy crumble. They work beautifully for holiday cookie exchanges, family gatherings, or as an uncomplicated treat when you want apple pie without the fuss.
They pair well with other seasonal desserts and make a great addition to Thanksgiving or Christmas dessert tables.
Ingredients & Substitutions
- Granny Smith apples: Tart, firm apples work best because they hold their shape and balance the sweetness. If you use a sweeter apple, reduce the sugar in the filling.
- Lemon juice: Fresh lemon juice brightens the filling—use fresh for best flavor.
- Light brown sugar: Adds a mild molasses note. Dark brown sugar may be substituted, or use granulated sugar for a lighter flavor.
- Cornstarch: Thickens the filling; cook it briefly to activate. Tapioca starch is an acceptable substitute.
- Unsalted butter: Using unsalted butter lets you control the salt level. For the cookie dough, aim for cold but pliable butter for the right texture.
- Baking powder & baking soda: Using both gives the cookies a balanced rise and tender crumb.
Refer to the recipe card below for full ingredient amounts and measurements.
Variations for Apple Pie Cookies
- Swap the fruit. Use the same cookie base with cherry, blueberry, or mixed berry filling for different flavor profiles.
- Add a drizzle. Finish baked cookies with salted caramel, maple caramel, butterscotch, or a cream cheese glaze for extra richness.
- Make a cookie bar. Press dough into a lined pan, parbake, add filling and crumble, then finish baking. Cool and slice into bars.
- Adjust the spice. Use an apple pie spice mix or speculoos spice, or add warming spices to the cookie dough or streusel.
Professional Tips
- Make extra filling. The apple filling stores well in the refrigerator for up to a week or in the freezer for a couple of months—great for hand pies, tarts, or quick desserts.
- Assemble close to baking. These cookies are best the day they’re baked. If you prepare components ahead, keep dough, filling, and crumble separate until baking day.
- Work with pliable cold butter. The dough combines best when the butter is cold but pressable. If using an electric mixer, soften the butter slightly first and scrape the bowl often for even mixing.
How to Make Apple Pie Cookies
Use these steps to make apple pie cookies; full measurements are in the recipe card below.
Prepare the apple pie filling:
Step 1: Peel, core, and dice the apples into small pieces (about 1 cm squares) so they fit well inside the cookies.
Step 2: Combine the apples, sugar, lemon juice, and cinnamon in a medium saucepan and stir to coat. Taste and adjust seasoning.
Step 3: Add cornstarch and stir to coat. Cook gently over low heat until the apples release juices, then increase to medium and bring to a boil. Cook, stirring frequently, until the apples soften slightly and the sauce thickens.
Step 4: Spread the filling on a large plate or rimmed baking sheet to cool quickly, then refrigerate until cold.
Make the cookie dough:
Step 5: Preheat the oven to 350°F (conventional). Line baking sheets with parchment paper.
Step 6: Whisk together flour, baking powder, baking soda, and kosher salt; set aside.
Step 7: In a mixer or by hand, cream the butter with granulated and light brown sugar until smooth. Add the egg and vanilla and mix until combined.
Step 8: Reduce mixer speed and slowly add the flour mixture in increments until just incorporated.
Step 9: Scoop 1/4-cup portions of dough onto prepared sheets, roll into balls, and press an indent into the center of each, leaving at least 1/4 inch of dough at the bottom so the filling won’t leak through. Chill briefly if needed.
Make the crumble:
Step 10: Mix flour, brown sugar, vanilla, and melted butter until the mixture holds together when squeezed and breaks into small crumbs. Add extra melted butter a teaspoon at a time if too dry, but avoid making it greasy.
Assemble and bake:
Step 11: Fill each indentation with mostly chopped apples and just enough sauce to moisten.
Step 12: Top each cookie with a bit of the crumble and gently press it into the dough.
Step 13: Bake for about 20 minutes or until the edges are golden. Warmer dough will spread more, so bake straight from chilled if you prefer thicker cookies.
Step 14: Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Chef Lindsey’s Recipe Tip
Pliable but cold butter makes this a no-chill cookie dough. The butter should be soft enough to press your finger into yet still cool to the touch. Cut and measure the butter, let it soften slightly while you assemble ingredients, and finish softening in the mixer. If the butter becomes too soft, chill the dough for thicker cookies.
Recipe FAQs
Store baked cookies in an airtight container at room temperature for up to three days, or freeze for up to two months. Avoid refrigerating as it can make them overly soft. Cookie dough freezes well for up to three months. The apple filling keeps in the refrigerator for up to one week or in the freezer for up to two months.
Granny Smith apples are ideal because their tartness and firm texture balance the sweetness and hold up during cooking. If you use a sweeter baking apple, reduce the sugar in the filling.
Canned pie filling tends to be too sweet and saucy for these cookies. If you use it, slice the apples into small pieces and consider reducing added sugar. Homemade or lightly sweetened compote works best.
Serve at room temperature or slightly warm with a scoop of vanilla ice cream, a sauce like crème anglaise, or alongside other fall desserts for a comforting treat.
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Apple Pie Cookies
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Ingredients
For the Filling:
- 1 ¼ cups apple peeled & diced into small pieces, ~1 Granny Smith
- ¼ cup light brown sugar not packed
- 1 ½ teaspoons fresh lemon juice
- ¼ teaspoon ground cinnamon
- 1 teaspoon cornstarch
For the cookies:
- 2 ½ cups all-purpose flour fluffed, scooped & leveled
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ cup granulated sugar
- ¾ cup light brown sugar
- ¾ cup unsalted butter cold but pliable
- 1 large egg
- 1 teaspoon vanilla extract
For the crumble:
- 1 ½ tablespoons unsalted butter melted
- ¼ teaspoon vanilla extract
- ¼ cup light brown sugar packed
- ¼ cup all-purpose flour
Instructions
Prepare the apple pie filling:
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Peel, core, and dice the apples into 1 cm squares so they fit into the cookies.
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Combine apples, brown sugar, lemon juice, and cinnamon in a saucepan and stir to coat. Adjust sugar and spices to taste.
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Add cornstarch and stir to coat. Cook on low until apples release juices, then increase to medium and boil gently until the sauce thickens and apples soften.
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Spread the filling on a plate or rimmed sheet to cool quickly, then refrigerate until cold.
Make the cookie dough:
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Preheat oven to 350°F (conventional) and line baking sheets with parchment.
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Whisk flour, baking powder, baking soda, and salt; set aside.
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Cream butter with granulated and brown sugar until smooth. Add egg and vanilla and mix until lightened.
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On low speed, gradually add the flour mixture until just incorporated.
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Scoop 1/4-cup portions onto prepared sheets, roll into balls, and press an indentation into each. Chill if the dough becomes too soft.
Make the crumble:
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Combine flour, brown sugar, vanilla, and melted butter; stir until the mixture holds together when squeezed and breaks into crumbs.
Assemble & bake the cookies:
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Scoop mostly chopped apples into each indentation, adding only a small amount of sauce to keep the cookies from becoming soggy.
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Top with crumble and press gently into the dough.
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Bake for about 20 minutes or until edges are golden. Cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Presentation – Fill each indentation with mostly chopped apples and a small amount of sauce to keep them easy to serve.
Technique – Cut apples into small pieces (about 1 cm squares) so more fits in each cookie.
Storage – Store in an airtight container for up to 3 days at room temperature, or freeze for up to 2 months. Avoid refrigerating, which can make them too soft.
Nutrition
Before You Go
I hope you enjoyed this apple pie cookie recipe. Try other cookie recipes for more seasonal ideas and flavors.