All your favorite flavors of apple pie wrapped up in a soft and chewy cookie. These apple pie cookies are loaded up with buttery pie crust pieces and juicy apples so you can have all the flavor of apple pie in cookie form.
Apple Pie Cookies
HAPPY FALL. Don’t get me wrong, I love the summer, but I’ve been counting down the days to fall baking since June, and it’s finally September, which means it’s perfectly acceptable to start up all the apple baking. And this year you absolutely have to make these apple pie cookies. They take all the buttery, juicy, spiced flavors of apple pie and envelope them in a soft and chewy vanilla cookie that will knock everyone’s socks off.
What are apple pie cookies?
I love apple pie, but it can be kind of time intensive. Plus you need sooo many apples to make a whole pie. So if you really want the flavors of apple pie, but don’t feel like making a whole pie, these apple pie cookies are perfect for satisfying your craving. You’ll make a soft and tender, apple-pie-spiced vanilla cookie and then load it up with buttery pie crust pieces and freshly chopped juicy apples.
Slap some vanilla ice cream between two of these and you’d have yourself the most incredible apple pie a la mode cookie sandwich.
(I just thought of how that delicious would be as I was writing this and I didn’t try it when I made these, but next time I make these cookies I absolutely will).
What ingredients do you need to make apple pie cookies?
You’ll need mainly pantry staples to whip up these apple pie cookies. And if you bought all the ingredients for a pie, but then decided you were too lazy to make one (I do this more often than I’d like to admit) you probably have everything on hand to bake these cookies. Here’s your grocery list:
Pie Crust
Butter
Granulated Sugar
Light Brown Sugar
Eggs
Vanilla Extract
All Purpose Flour
Salt
Baking Powder
Baking Soda
Apple Pie Spice
Apples
Can I use a store bought pie crust?
Heck yeah you can! We’re all about working smarter not harder around here, so we are BIG fans of store bought short cuts. Of course, if you have homemade pie crust lying around it will probably taste slightly better, but the pre-made ones you can pick up at the store get the job done just fine!
What kind of apples should you use to make apple pie cookies?
We like to use granny smith apples in these cookies because they hold their texture well and don’t get too mushy. We also like baking with granny smith apples because they’re not super sweet so they won’t overpower your cookie into a giant sugar bomb. That being said, if you prefer sweeter treats or happen to have other apples lying around, any kind will really do the trick. Other apple varieties I love to bake with are: Pink Lady, Gala, Envy, and Honey Crisp!
How to store apple pie cookies
I like to store any dessert with fruit in it it the fridge. You definitely could leave these out at room temperature, but they will last so much longer in the fridge because of the apple pieces. For best results, I recommend storing these in an airtight container or plastic bag in the fridge for up to 7 days. You can also freeze them for up to 3 months!
All your favorite flavors of apple pie wrapped up in a soft and chewy cookie. These apple pie cookies are loaded up with buttery pie crust pieces and juicy apples so you can have all the flavor of apple pie in cookie form.
All your favorite flavors of apple pie wrapped up in a soft and chewy cookie. These apple pie cookies are loaded up with buttery pie crust pieces and juicy apples so you can have all the flavor of apple pie in cookie form.
Preheat your oven to 350°F and line 2 cookie sheets with parchment paper. Set one aside (you’ll bake the cookies on it later), and use the other one to make your pie crust. Roll out the store bough pie crust onto the cookie sheet and bake for 15 minutes or until golden brown and fully cooked. Break into small pieces and set aside.
In a stand mixer fit the paddle attachment, beat the butter and sugars together until light and airy, about 2 minutes.
Use a rubber spatula to scrape down the sides of the bowl and add the egg and vanilla extract. Beat until smooth and fluffy, about 2 minutes.
Add the flour, baking powder, baking soda, spices and salt. Mix on low speed, gradually increasing to high. Mix until no streaks of flour remain.
Use a rubber spatula to fold in the apple pieces and 1 cup of the pie crust pieces, mixing a few times to make sure they’re evenly distributed.
Use a 1.5 ounce cookie scoop to scoop out the dough onto your prepared baking sheet.Bake the cookies for 12 to 15 minutes or until the edges are set, but the centers are still a little doughy. Allow to cool completely before eating!
I actually never tried that! I would be worried that the apple would get a little slimy, so you could probably just add the apples in when you are ready to bake!
Yet another fantastic recipe that results in delicious and unique cookies! I used your pie dough recipe (had to sub with vinegar instead of vodka) and honeycrisp apples with the skin on. The cookies turned out crispy on the edges and soft in the center, not too sweet with the perfect amount of spice!
Leave a comment and rate this recipe!
Hi! I was thinking of adding some oats to this recipe but don’t want the cookies to be too dry.. could I swap 1/3 of the flour for rolled oats?
Ooh yum! I think that should work and won’t dry out the cookies as long as you go down on the flour!
Soooooooooo good!
★★★★★
Can I freeze the cookie dough and bake later?
Absolutely! Just let them come to room temperatue before baking off!
Is it possible to make this dough the night before baking and refrigerate?
I actually never tried that! I would be worried that the apple would get a little slimy, so you could probably just add the apples in when you are ready to bake!
Yet another fantastic recipe that results in delicious and unique cookies! I used your pie dough recipe (had to sub with vinegar instead of vodka) and honeycrisp apples with the skin on. The cookies turned out crispy on the edges and soft in the center, not too sweet with the perfect amount of spice!
★★★★★