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Apple Pie Filled Cookies with Cinnamon Topping

Apple pie is a classic dessert that almost everyone enjoys! This recipe for Apple Pie Filled Cookies with Cinnamon Topping is a spin on the beloved all-American pie. 
Overehead view of apple pie filled cookies on a white plate.

Apple pie is a classic dessert that almost everyone enjoys! This recipe for Apple Pie Filled Cookies with Cinnamon Topping is a spin on the beloved all-American pie. 

Apple filled cookies with cinnamon topping on a wire trivet with cinnamon sticks and red apples on the side.

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Ingredients for Apple Pie Filled Cookies

While this cookie recipe requires several ingredients and a bit of time to make, it is worth it! Here is what you will need to make the apple pie filled cookies:

  • Butter
  • Apples
  • Ground Cinnamon
  • Salt
  • Cornstarch
  • Granulated Sugar
  • Dark Brown Sugar
  • Peanut Butter
  • Egg
  • All-purpose Flour
  • Baking Powder
  • Plain Yogurt
  • Granola
  • Chopped Walnuts

Equipment Needed:

Overhead photo of all the ingredients needed for Apple Cookies.

*Looking for more delicious apple recipes? Give these reader favorites a try!

Apple Pie Parfaits | Apple Cinnamon Smoothie Recipe | Puff Pastry Apple Roses in the Air Fryer | Easy to Make Apple Tart

How do I make Apple Pie Filled Cookies?

There are 3 parts to making this delicious filled cookie recipe. The first step is making the filling because it needs to be placed in the freezer for 1 hour. The second step is to make the apple cookie dough. Lastly, you will make the cinnamon topping.

Step 1: Prepare Apple Pie Filling

Mix the butter, apples, sugar, cornstarch, salt, and cinnamon in a sauce pan and cook over medium heat. Stir until butter is melted. Then, continue to cook until apples have softened stirring occasionally, about 8 minutes. Place the mixture in a blender or food processor and pulse until blended, leaving some small bits of apple pieces.

Place spoonfuls of the mixture into the semi-sphere silicone mold that is 1.5 inches in diameter.  Next, place the mold with apple filling in the freezer for an hour. Once you remove them from the freezer they are ready to insert in the cookies. 

Steps to make apple pie filling including in blender and in silicone mold.

Step 2: Prepare the Cookie Dough

In a standing mixer with a paddle, cream the butter. Then, add in the brown sugar and peanut butter and blend until smooth. Add in the egg and mix until combined. Sift in the flour, baking powder, cinnamon, and salt. Add in the yogurt and mix until combined. Remove the bowl from the mixer and add in the granola and walnuts, and stir them in by hand.

Steps for making cookie dough in a stand mixer.

On a digital scale, divide the mixture into 10 cookies. Each one should weigh 70 g or 2.5 oz. If you do not have a digital scale, just divide the dough into ten equal portions. Line a baking sheet with parchment paper Roll each cookie into a ball and place on your baking tray.

Apple cookie dough balls on cookie sheet lined with parchment paper.

Place in the refrigerator for 20 minutes so it hardens a bit before you cut each ball in half. Once you remove the batter from the fridge, cut each ball in half, with your thumb press down in the middle so you create a cavity to insert the filling. Add in the filling, place the other half of the ball of dough on top and seal manually. 

Inserting apple pie filling into cookie dough.

Place in the refrigerator for 10 more minutes, and preheat your oven to 370 degrees Fahrenheit. Remove cookies from refrigerator and place on the center rack in the oven. Bake for 15 to 20 minutes or until edges turn lightly golden brown. 

Step 3: Make the Cinnamon Topping

While the cookies are baking, prepare the cinnamon topping. Mix powdered sugar with cinnamon. Add in the apple juice and mix until combined. With a spoon add some of the topping to each of the cookies and place them back in the oven for 30 seconds. The amount of topping  depends on how gooey and sweet you want them. More or less I used a teaspoon or two for each. Remove them from the oven and transfer cookies to a baking rack to cool. Then, serve and enjoy!

Apple filled cookies on a white plate with one cookie broken in half to show the apple pie filling inside.

Overehead view of apple pie filled cookies on a white plate.

Apple Pie Filled Cookies with Cinnamon Glaze

Apple pie is a classic dessert that almost everyone enjoys! This recipe for Apple Pie Filled Cookies with Cinnamon Topping is a spin on the beloved all-American pie. 
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Course: Cookies
Cuisine: American
Keyword: Apple Pie Filled Cookies
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Servings: 10 cookies
Calories: 524kcal

Equipment

Ingredients

For the Apple Pie Filling:

For the Cookie Dough:

For the Cinnamon Topping:

Instructions

For the Apple Pie Filling:

  • Start off by making the apple pie filling as it will need to freeze for 1 hour before using it.
  • Place the butter, apples, sugar, cornstarch, salt, and cinnamon in a sauce pan over medium heat. Stir until butter is melted. Then, continue to cook, stirring ocassionally until apples soften, about 8 minutes. ;
  • Place mixture in a blender or food processor and pulse until blended, leaving some small pieces of apple.
  • Place a tablespoon of the mixture into a semi-sphere silicone mold that is 1.5 inches in diameter. (*See notes)
  • Place in the freezer for one hour to harden before inserting them. in cookies.

For the Cookie Dough:

  • While the apple pie filling is in the freezer, prepare the cookie dough.
  • In a standing mixer with a paddle, cream the butter. The, add in the brown sugar and peanut butter and blend until combined.
  • Add in the egg and mix until combined.
  • Sift in the flour, baking powder, cinnamon, and salt.
  • Add in the yogurt and mix until combined.
  • Remove the bowl from the mixer stand and stir in (by hand) the granola and walnuts.
  • On a digital scale, divide the mixture into 10 cookies. Each one should weigh 70 g or 2.5 oz. (If you do not have a digital scale, divide the dough into 10 equal portions).
  • Line a baking tray with parchment paper.
  • Roll each cookie into a ball and place on the baking tray spacing 2 inches apart.
  • Place in the refrigerator for 20 minutes so it hardens a bit before you cut each ball in half.
  • Remove from the refrigerator and cut each ball in half. Then, with your thumb, press down in the middle of the cookie dough so you create a cavity to insert the filling.
  • Add in the filling, place the other half of the ball of dough on top and seal the dough with your fingers.
  • Place in the refrigerator for 10 more minutes.
  • Preheat oven to 370 degrees Fahrenheit .
  • Bake cookies on center rack in the oven for 15 to 20 minutes, or until the edges are lightly golden.
  • While the cookies are baking make the topping. (Directions below)
  • Remove from the oven, with a spoon add some of the topping to each of the cookies and place them back in the oven for 30 seconds. The amount of topping depends on how gooey and sweet you want them. More or less I used a teaspoon or two for each.
  • Remove them from the oven, transfer to a baking rack to cool.
  • Serve and enjoy!

For the Cinnamon Topping:

  • Mix powdered sugar with cinnamon. Add in the juice and mix until combined.

Notes

I used a 1 1/2 inch semi-sphere silicone mold that I purchased from Amazon: https://amzn.to/3AVij23

Nutrition

Calories: 524kcal | Carbohydrates: 69g | Protein: 7g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 164mg | Potassium: 278mg | Fiber: 3g | Sugar: 48g | Vitamin A: 470IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg
Recipe Rating