These Dutch Apple Pie Cookies are one of my all time favorite desserts. Imagine a cinnamon cookie dough, stuffed with caramelized apples and topped with a buttery oat streusel. Baked to perfection, you have to top a warm cookie with a large scoop of vanilla ice cream. It is non negotiable. I also recommend drizzling a little bit of caramel sauce over the ice cream and cookie too. You are going to love it! It is the best apple pie you will ever eat in cookie form.
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WHy You Will Love This Cookie
- The dough doesn’t require any chill time. You can have warm apple pie cookies in under an hour.
- The cookies taste just like an apple pie without having to make an actual pie crust.
- The Apple pie filling and streusel topping can be made the day before or even a few days in advance. Just keep them in an airtight container in the refrigerator to store before using.
Ingredient Notes
- Try to find local apples from a farmers market or orchard near you if it is apple season. Freshly picked Honey Crisp Apples or Golden Delicious apples from the tree are the best. It is also such a fun experience and activity to do with family and friends. If not, no worries regular apples from the store work just as well. Just make sure to go with the more tart and firm apples.
- Always us a high quality flour when baking. My go to is all purpose un bleached white flour. I bake with Wheat Montana All Purpose White Flour and King Arthurs Organic All Purpose White Flour.
Recipe Variations
- The next time you make the cookies try making the apple pie filling with other fruits such as peaches or pears. It is a fun way to make an already yummy recipe into something new and tasty.
How to Make The Dutch Apple Pie Cookies
- Start by making the apple pie filling either before baking the cookies or a day or two in advance.
- Then make the brown sugar oat streusel. It is as easy as crumbling all the ingredients together with your hands.
- Make the cookie dough by mixing all the wet ingredients together and then folding the dry ingredients into the wet ingredients until the last bit of flour disappears.
- Scoop the cookie dough, fill the centers with apple pie filling and top each baby with a handful of streusel topping.
- Then bake the cookies in a preheated 350 F oven for roughly 15 minutes so the edges can get golden brown but still have soft and chewy centers.
- Enjoy a warm Dutch Apple Pie Cookie by topping it with a scoop of Tillamook vanilla bean ice cream and some caramel drizzles.
- Make sure to saver and soak in every last bite and leave no crumb behind.
Expert Tips
- Use an oven thermometer to track the heat of your oven while it is preheating when preparing the recipe. Before baking the cookies, if you notice the temperature on your thermometer is only 325 F then raise your oven temperature to 375 degrees F for a nice even bake.
- Try spooning and leveling your flour to avoid over packing it into the measuring cup. Over packed flour with result in dry and hard cookies.
- Do not over bake your cookies because you are worried they are under cooked in the center. You want nice golden edges but slightly underbaked centers to get a nice chewy cookie when they are cool. Also, the cookies continue to bake a little more while resting on the hot pan.
- If you don’t have a large cookie cutter that is a little bit bigger than the baked cookies no worries. Just use a spatula instead after removing the hot cookies from the oven to shape them into nice circles. Doing this makes the cookies pretty but also makes them more thick and chewy in texture.
Dutch Apple Pie Cookie Recipe
These Dutch Apple Pie Cookies are one of my all time favorite desserts. Imagine a cinnamon cookie dough, stuffed with caramelized apples and topped with a buttery oat streusel. Baked to perfection, you have to top a warm cookie with a large scoop of vanilla ice cream. It is non negotiable. I also recommend drizzling a little bit of caramel sauce over the ice cream and cookie too. You are going to love it! It is the best apple pie you will ever eat in cookie form.
Servings: 12 Large Cookies
Equipment
- 1-3 Cookie Sheets
- 1 Large Cookie Cutter for shaping the warm cookies
Ingredients
Apple Pie Filling
- 1 tablespoon butter salted or unsalted
- 3 apples cored, peeled and diced
- ⅓ cup organic brown sugar light or dark
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg optional
- ½ teaspoon ground ginger optional
- ½ teaspoon sea salt
- 1 tablespoon fresh lemon juice or organic lemon juice, bottled
- 1 teaspoon pure vanilla extract
- 2 tablespoon all purpose unbleached flour
Cinnamon Cookie Dough
- 1 cup butter partially melted
- 1 cup organic brown sugar light or dark
- 1 egg
- 1 teaspoon pure vanilla extract not vanilla flavoring
- 2 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 2 ¼ cup all purpose unbleached flour
Brown Sugar Oat Streusel
- ⅔ cup organic brown sugar light or dark
- ¼ cup all purpose unbleached flour
- ¼ cup organic rolled oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg optional
- ¼ teaspoon ground ginger optional
- 4 tablespoon butter cold
Instructions
Apple Pie Filling
- Start by melting butter in a saucepan over medium heat.
- Then add in the diced, peeled apples and coat them in the butter.
- Add the rest of the ingredients brown sugar, cinnamon, nutmeg, ginger, salt, vanilla extract and flour and cook about 6-7 minutes until the apples are soft.
- Then cook another 2-3 minutes until the sauce thickens.
- Remove the filling from the heat and cool completely before using. It can be made before hand and stored in an airtight contain in the refrigerator.
Brown Sugar Oat Streusel
- Add all ingredients into a bowl besides the butter and mix together with a fork.
- Add in the cold cubed butter and with a fork or pastry cutter, cut the butter into the crumb mixture.
- Once the mixture is crumbly with pea sized butter bits through out stop mixing and set the streusel aside for later.
Cinnamon Cookie Dough
- Preheat the oven to 350 degrees Fahrenheit and line two baking trays with parchment paper.
- Begin making the cookie dough by creaming together the butter and sugar together for 2-3 minutes until light and fluffy.
- Pour in the vanilla extract and egg and mix together until combined.
- In a separate bowl add all dry ingredients and mix together with a fork.
- Pour the dry ingredients into the wet ingredients and fold them into each other with a rubber spatula until the last bit of flour disappears.
- With a large cookie scoop, scoop the dough and create a pocket in the center of the dough with your fingers.
- Using a tablespoon, scoop a dollop of apple pie filling into the pocket of dough and seal the apples in and place the cookie dough ball onto one of the lined baking trays.
- Continue the previous step until 5 dough balls are on a pan and top each one with a handful of streusel topping.
- Then bake the cookie at 350 F for 15 minutes or until the edges are golden brown and the centers are slightly underbaked.
- Once the cookies are baked immediately use a large cookie cutter (one slightly larger than the cookies) to swirl and shape them into perfect circles. You can use a cup or a spatula to push the warm edges in.
- Continue until all the cookies are baked.
- Feel free to top the cookies with a scoop of vanilla ice cream (preferably Tillamook vanilla bean) and drizzle with caramel sauce for a perfect Dutch Apple Pie Cookie dessert.
Tried this recipe?Let us know how it was!