Apple Pie Cookies

Name: Apple Pie Cookies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 Medium Honeycrisp Apple - Peeled or Finely Chopped; 2 Tbsp Butter; 1/4 Cup Brown Sugar; 1 Tbsp Fine Granulated Sugar; 1 Tsp Cinnamon; 1/4 Tsp Nutmeg; 1 Tsp Cornstarch; 1 Tsp Lemon Juice - Fresh Squeezed; 12 Caramel Candies; 1 Egg - Beaten; 2 Tbsp Fine Granulated Sugar; 1 Tsp Cinnamon

Prep: 20 min Cook: 30 min Total: 50 min Serves: 12 109 views

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Imagine a slice of apple pie shrunk down to a two-bite cookie, and you have these little charmers, packed with tender Honeycrisp apple, gooey caramel, and warm cinnamon. They give you the flavor of the classic pie without the fork and plate. Bake a tray for a fall gathering or a lunchbox treat, and the whole kitchen will smell like autumn.

Ingredients

2 Medium Honeycrisp Apple - Peeled or Finely Chopped
2 Tbsp Butter
1/4 Cup Brown Sugar
1 Tbsp Fine Granulated Sugar
1 Tsp Cinnamon
1/4 Tsp Nutmeg
1 Tsp Cornstarch
1 Tsp Lemon Juice - Fresh Squeezed
12 Caramel Candies (or Caramel Sauce)
1 Egg - Beaten
2 Tbsp Fine Granulated Sugar
1 Tsp Cinnamon
1 Pie Pastry

Directions

Melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Cook for 6–8 minutes until the apples soften and the mixture thickens. Let cool completely.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out the pie crusts and cut 24 squares about 3½ inches each.
Place 12 squares on the prepared baking sheet.
Spoon about 1½ tablespoons of the cooled apple filling into the center of each square.
Top each with half of a soft caramel candy (or drizzle with about 1 teaspoon of thick caramel sauce).
Cut the remaining 12 pastry squares into lattice strips and weave a small lattice over each cookie. Press the edges firmly with a fork to seal.
Brush each cookie with the beaten egg.
Mix the cinnamon and sugar together and generously sprinkle over the tops.
Bake for 18–22 minutes, or until the pastry is golden brown and crisp.
Cool for 10 minutes before serving. They’re delicious warm while the caramel is still gooey.