Apple Pie Cookies
MagicalButter
Makes 12 Cookies
Ingredients
Cookies
- 1 cup Brown Sugar, packed
- ¾ cup Infused Butter, softened
- 1 Large Egg
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ cup Pillsbury Pie Crust, baked & broken into pieces
Pie Filling
- 2 large Granny Smith Apples, peeled and diced
- 2 tablespoons Infused Butter
- ⅓ cup Sugar
- 3 tablespoons Water
- 1 teaspoon Ground Cinnamon
- 1 tablespoon + 1 teaspoon Corn Starch
- 2 tablespoons Water, to mix with corn starch
Directions
Pie Filling
- Peel & dice Apples into 1/4 inch cubes
- Over medium heat melt your butter & cinnamon
- Next stir in apples, sugar, water
- Cover and stir occasionally for 5-7 minutes until slightly soft
- Mix cornstarch & water and add mixture to the pan and cook apples till soft and filling has thickened
- Bring to bubble for 1 minute
- Carefully pour filling into mason jar
- Allow filling to cool to room temp before adding to cookies
Cookies
- Combine ingredients except flour and baking powder in bowl
- Beat on medium speed until creamy
- Add Flour & Baking powder, beat into wet batter on low until combined
- Shape dough into ~2.5 TBSP balls
- Using the back of your cookie scoop or using your thumb to make a well in the middle of the cookies. Make wells deep enough to hold the apple pie filling
- Chill In fridge for 15 minutes
- Scoop 1 TBSP filling into each cookie
- Bake for 10-14 minutes till cookies begin to brown on edges
- Allow cookies to cool on pan
- Drizzle cookies with Caramel Syrup
- Serve at room temp or Chill in the refrigerator
- These last up to 3 days in an airtight container kept in the fridge
