Apple Pie Filled Cookies with Cinnamon Glaze

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 30

Cook Time: 20

Servings: cookies

Calories: 524kcal

Equipment

Stand Mixer
Blender or Food Processor
Silicone Mold

Ingredients

For the Apple Pie Filling:

4 Tablespoons butter
2 apples peeled, cored and diced
⅓ teaspoon ground cinnamon
Pinch salt
1 Tablespoon cornstarch
3 Tablespoons granulated sugar

For the Cookie Dough:

8 Tablespoons butter softened
¾ cup Dark Brown Sugar
5 Tablespoons peanut butter
1 large egg
½ cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking powder
Pinch salt
2 Tablespoons plain yogurt
2 cups plain granola
½ cup walnuts chopped

For the Cinnamon Topping:

3 Tablespoons apple juice
1 ½ cups powdered sugar
1 teaspoon ground cinnamon

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 ½ inch semi-sphere silicone mold that I purchased from Amazon: https://amzn.to/3AVij23

Nutrition