Apple, Cookies

Apple Pie Cookies

Edit: Since I posted this recipe, I tweaked a couple things (though the original recipe is still great):

  • In place of the 1 tbsp vanilla, I use 1 tbsp bourbon
  • I also rehydrate the dried apples in 2 generous tbsp of bourbon

The result is a lightly bourbon-apple flavored cookie that is super tasty and just barely boozy.

For some people, autumn means “pumpkin everything!!!” but for me it’s always been about apples. Here, I incorporate dried apples into a slightly tweaked version of my chocolate chip cookie base to make a delicious, chewy apple pie cookie.


This is a weird recipe that uses a couple extra steps and ingredients you might not think to use. It calls for “pie crust crumbles” which was something I threw together with leftover pie crust, rolled in cinnamon sugar, baked, and crumbled. Feel free to omit them, but if you’re feeling experimental, here is what they wind up looking like (and they add a buttery crunch to the cookie too):


For the dried apples, I find tossing them in a food processor is about as easy as anything, though you can certainly chop them by hand.

Apple Pie Cookies

  • 2 cups bread flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp cornstarch
  • 3/4 cup butter, melted and slightly cooled
  • 1 1/2 cups dark brown sugar
  • 1 tbsp molasses
  • 1 tbsp vanilla
  • 1 egg + 1 egg yolk
  • 1 1/2 cups dried apples, chopped
  • 1 cup pie crust crumbles, optional

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and cornstarch. Set aside. In the bowl of a stand mixer, combine the melted butter, molasses, and vanilla.


Mix until homogeneous and the texture of wet sand, about 2 minutes. Add in the egg and egg yolk, creaming until lighter in color and smooth, about a minute. Gradually add in the dry ingredients, mixing just until combined. Finally, mix in the chopped apples and pie crumbles, if using.

Turn dough out onto a large sheet of plastic wrap. Shape into a rectangle, cover, and refrigerate dough for 3 hours or overnight. I tend to place my dough on a cutting board for ease.

Preheat oven to 325 degrees. Divide dough into 16 even portions. Flatten into disks and place on parchment-lined baking sheets. Bake one sheet at a time until slightly puffy and just beginning to brown at the edges: 15-18 minutes. Let cool for 5 minutes on cookie sheet before transferring to a wire rack to cool completely.



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