Apple Pie-Stuffed Cookies

Apple pie is an iconic American dessert. Homemade apple pie isn’t always in the cards, though, whether you lack time to prepare it or haven’t made a pie from scratch before. However, you can still enjoy all the wonderful fall flavors the classic pie recipe has to offer without dicing a single apple, thanks to our apple pie-stuffed cookies recipe.

We start with a simple snickerdoodle-style cookie dough that bakes up extra soft and pillowy, thanks to the addition of an egg yolk and brown sugar. But the defining feature of this cookie recipe is actually store-bought pie filling that we pulse in a food processor. The finely chopped filling is then dolloped into small mounds on parchment and frozen, which makes encasing the mounds in the cinnamon-scented dough before baking nice and easy.

After baking, enjoy the apple pie snickerdoodle cookies slightly warm as a dessert a la mode, and you might consider never making apple pie again. But we doubt that will happen—not when there are so many top-rated apple pies to experience. Perhaps more than one apple dessert can share the spotlight?

Ingredients for Apple Pie-Stuffed Cookies

• Apple pie filling: For this recipe, you can use any brand of canned pie filling you enjoy. The best part is that you should have barely any leftovers, as this recipe uses the whole can.
• Flour: As with many of our favorite cookie recipes, these apple pie-stuffed cookies use good old-fashioned all-purpose flour.
• Baking soda: Baking soda helps the cookies rise, making them light and fluffy.
• Cream of tartar: The cream of tartar gives the snickerdoodle dough a little tang. It also reacts with the baking soda, which in turn gives the cookies a craggly top, crisp edges and a soft, tender interior.
• Salt: A bit of salt is necessary, even when baking something as sweet as apple pie-stuffed cookies. It enhances and balances all the flavors in this festive fall cookie recipe.
• Cinnamon: You can’t have apple pie or snickerdoodles without at least a little ground cinnamon. If your family loves cinnamon, feel free to add more.
• Butter: Butter gives these cookies a rich flavor and also works with the granules of sugar to beat air into the dough. Creaming the butter and sugar the right way is key to achieving cookies with the perfect texture and consistency.
• Granulated and brown sugars: While most snickerdoodle cookie recipes use only granulated sugar, this one adds a small amount of brown sugar. The brown sugar helps keep the cookies extra soft, moist and tender, and imparts a subtle molasses flavor that pairs like a dream with the apple pie filling.
• Egg: An extra egg yolk incorporates extra fat into the dough, which helps keep the cookies wonderfully soft.
• Vanilla extract: For the best-tasting apple pie snickerdoodle cookies, make sure you’re using a high-quality brand of vanilla. It truly makes a difference.

Directions

Step 1: Pulse the apple pie filling

In a food processor, pulse the apple pie filling until no large pieces of apple remain. The mixture should still be chunky with small apple bits that are pea-sized.

Step 2: Scoop and freeze

Spoon tightly mounded tablespoon-sized balls of filling onto a parchment-lined sheet pan. You should be able to form around 18 mounds of pie filling. Freeze for at least one hour or until the mixture is firm to the touch.

Editor’s Tip: If you have a silicone ice cube tray for making small or nugget-shaped ice cubes, you can use that to freeze the pie filling into mounds that have a consistent size and shape.

Step 3: Combine the dry ingredients

Meanwhile, preheat the oven to 350°F. In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. Set aside.

Step 4: Mix the dough

In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, granulated sugar and brown sugar. Beat on medium speed until smooth and fluffy, about three minutes. Scrape down the sides of the bowl and add the egg, egg yolk and vanilla extract. Scrape down the sides, as needed, until a smooth batter forms.

With the mixer on its lowest setting, gradually add the dry ingredients. Mix just until combined and no dry patches of flour remain.

Step 5: Shape, stuff and roll

In a shallow bowl, combine the sugar and cinnamon. Set aside. Scoop the cookie dough by about 2 tablespoonfuls and flatten into round disks. Place one mound of frozen apple pie filling into the center of the disk. Then, bring the edges of the dough up to seal the filling inside the cookie dough.

Editor’s Tip: The dough should be soft, yet somewhat stiff. If you find that your dough is a little sticky, you can chill it for 10 to 15 minutes to help it firm up so it’s easier to shape around the apple pie filling.

Shape into a ball and roll in the cinnamon-sugar topping.

Step 6: Bake

Arrange the cookie dough balls on a parchment-lined baking sheet, spacing them 3 inches apart. Bake for 10 to 12 minutes, until lightly golden on the edges and the tops appear set. Remove and cool for 10 minutes on the pan, then remove to a wire rack to finish cooling.

Apple Pie-Stuffed Cookie Variations

• Try other fruity fillings: If you’re feeling inspired, transform some of your favorite fruit pie recipes into stuffed cookies. Substitute blueberry, cherry, peach or strawberry rhubarb pie filling for the apple pie filling. If you have any left over, use it up in another dessert with pie filling.
• Include more warm spices: To add more depth and complexity to these apple pie-stuffed cookies, add up to 1/2 teaspoon of ground ginger, allspice, cloves, nutmeg or cardamom to the cookie dough.
• Add a crumb topping: If you’re a fan of Dutch apple pie with a crumb topping, you can press the cookie balls into the topping from this peach upside-down cookies recipe—after rolling them through the cinnamon sugar but before baking.
• Create ice cream sandwiches: Apple pie and ice cream go hand in hand, so why not use these cookies to make some irresistible apple pie cookie ice cream sandwiches? Once cooled, sandwich a small scoop of vanilla ice cream between two cookies. Enjoy immediately or wrap in a small piece of foil and save for later.

How to Store Apple Pie-Stuffed Cookies

Once completely cool, apple pie snickerdoodle cookies should be stored in an airtight food storage container at room temperature. For longer storage, the cookies can also be refrigerated.

How long do apple pie-stuffed cookies last?

Apple pie-stuffed cookies will stay fresh for up to three days when stored at room temperature and for up to a week in the refrigerator.

Can you freeze apple pie-stuffed cookies?

Yes! For a treat to enjoy later, freeze the cookies in an airtight food storage container. If stacking, separate layers of cookies with pieces of parchment.

Apple Pie-Stuffed Cookie Tips

Can you make apple pie-stuffed cookies with homemade apple filling?

Yes! If you prefer, you can use your favorite homemade apple pie filling to make these cookies. Fully cool the filling to room temperature before freezing.

Why did my pie filling leak out?

For optimal results, do your best to seal the pie filling in the cookie dough completely. Pinch any holes or seams closed to prevent any of that sweet apple goodness from leaking out.