Description
Chewy snickerdoodles meet spiced apple pie filling and a drizzle of caramel for the ultimate fall cookie. With a doubled batch and a few sweet twists, these cookies will disappear fast at any gathering!
Ingredients
Snickerdoodle dough:
1 ½ cups (24 tbsp) butter, softened (340g)
⅔ cup white sugar (134g)
1 ⅓ cup dark brown sugar (266g)
2 eggs + 2 yolks
3 tsp vanilla
4 ½ cups flour (580g)
2 ½ tsp cream of tartar
1 ½ tsp baking soda
½ tsp baking powder
1 ½ tsp salt
Cinnamon sugar topping:
⅔ cup sugar (134g)
4 tsp cinnamon
Apple pie filling:
8 Granny Smith or Honeycrisp apples, diced
3 tsp lemon juice
4 tbsp brown sugar
3 tsp cinnamon
2 tbsp flour
Brown sugar caramel sauce:
2 cups dark brown sugar (400g)
12 tbsp butter (170g)
½ cup heavy cream (120g)
1 tsp salt
Twists:
Add ½ tsp nutmeg + ¼ tsp cardamom to filling for warmth
Top with a drizzle of white chocolate for extra decadence
Sprinkle sea salt flakes over caramel for balance
Instructions
Make dough: Cream butter + sugars. Add eggs, yolks, and vanilla. Mix in dry ingredients until smooth. Chill 30 mins.
Apple filling: Cook apples with lemon, sugar, cinnamon, and flour until tender and thick. Cool.
Caramel: Simmer sugar, butter, cream, and salt until smooth. Cool slightly.
Assemble cookies: Roll dough balls in cinnamon sugar. Flatten slightly, spoon apple filling on top, and bake at 350°F (175°C) for 12–14 mins.
Finish: Drizzle caramel (and white chocolate if using). Sprinkle sea salt.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 210 / Cookie
- Sugar: 15g / Cookie
- Sodium: 170mg / Cookie
- Fat: 9g / Cookie
- Carbohydrates: 30g / Cookie
- Protein: 2g / Cookie