Apple Pie Cookies

Here's a great recipe for Apple Pie Cookies just in time for Thanksgiving!!

Apple Pie Cookies

These require some work but they have all the deliciousness of pie in a portable form. We recommend serving warm with vanilla ice cream.

Adapted from Smitten Kitchen



2 1/2 cups all-purpose flour

2 tablespoons granulated sugar

1 teaspoon table salt

2 sticks unsalted butter, very cold

1/2 cup water, very cold



3 medium apples, whatever you like to bake with

Squeeze of lemon juice

1/3 cup granulated sugar

1 teaspoon ground cinnamon

Boiled Cider (for cup form of cookie)


1 large egg

Coarse or granulated sugar for garnish

Baking sheets Lined with parchment paper

Rolling pin, pastry brush (for egg wash), fork (for crimping and dipping) and sharp knife (to make slits)

Round cookie cutter or cup.


Make the pie dough: 

- Whisk together flour, sugar and salt.

- Using a food processorchop the butter into smaller pieces then add the flour mixture, working the butter into the flour until the biggest pieces of butter are the size of small peas.

- Move mixture back into large bowl and gently stir in the ice water with a rubber spatula, mixing it until a ragged mass forms.

- Knead mixture two or three times to form a ball.  
- Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour.

Prep other ingredients:

- Line up six small dishes.

- In the first one, pour some water.

- Leave the second one empty; it will be used for apples.

- In the third one, mix the sugar and cinnamon.

- In the fourth one, place a little bit of flour to dust your surface and dip your fork for crimping.

- In the fifth one, whisk an egg with one teaspoon of water until smooth.

- In the last one, or in whatever container you keep it in, add some coarse or regular sugar for decorating the tops of the pies.

 Once crust is chilled:

- Preheat oven to 350 degrees.

- Roll out your pie dough pretty thin, ~1/8-inch thick, on a well floured surface. One disk at a time

- Ensure that it rolls out evenly and be sure its not sticking in any place. - Using the cookie cutter or cup to cut as many rounds as you can from the dough.

- Transfer them to parchment-lined baking sheets and keep them in the fridge until you need them.

Prepare apples:

- Peel apples and cut then into thin slices

- Place them in your second bowl, covering them with a few drops of lemon juice if theyre browning quickly.


Hand Pie (double crust)

- Lightly dampen one one side of a crust round with the water, to help it seal.

- Toss a few pieces of apple in the cinnamon sugar.

- Place sugared apples on the damp side of the bottom disk.

- Place a second disc of dough on top

- Seal the disks by pressing the tops and bottoms around the apple with your fingers.

- Cut decorative slits in your pies.

- Dip a fork in flour and use it to create a decorative crimp on the sealed edges.

- Brush assembled cookie with egg wash and sprinkle with coarse sugar.

- Place on baking sheet and chill while you prepare the others.

Cup (using oiled muffin tin)

- Place crust round in bottom of muffin tin, creating a cup

- Toss enough apples to fill cup in cinnamon sugar

- Place sugared apples into cup of pie crust

- Drizzle with 1 tsp boiled cider


- Bake your apple pie cookies for 25 minutes, or until puffed and bronzed and very pie-like.

- Transfer to a cooling rack to cool before eating

Alternatively, we also made a few in muffin tins to make them look more like little apple pies. All of them were amazing!! 

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Caramel Brownies and Reese's Cup Cookies

Feeling like a lithe something sweet? These caramel brownies are heavenly and I think these Reese's stuffed cookies are now my favorite cookies ever!! 


Cocoa Caramel Brownies

Rich gooey brownies that will be gone before you know it!

Adapted from Alice Medrichs Bittersweet




10 tablespoons unsalted butter

1 1/4 cups sugar

3/4 cup plus 2 tablespoons unsweetened cocoa powder

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

2 large eggs, cold

1/2 cup all-purpose flour



1/2 cup granulated sugar

4 tablespoons unsalted butter

1/4 teaspoon flaky sea salt

3 tablespoons heavy cream



Make the caramel: 

- Line a medium plate with parchment paper and lightly coat with cooking spray.

- In a dry saucepan over medium-high heat, melt sugar, stirring if necessary to break up large chunks. Once melted, if should be a copper color.

- Remove from heat and stir in butter.

- Once incorporated, stir in cream and salt and return saucepan to medium-high heat, bringing it back to a simmer. Cook bubbling caramel for a few minutes more, until it is a slightly darker.

- Pour out onto parchment-covered plate and transfer plate to the freezer. - Freeze until almost firm


Make the brownies:

- Position a rack in the lower third of the oven and preheat the oven to 325°F.

- Line an 8×8-inch baking pan with parchment paper or foil.

- Combine butter, sugar, cocoa, and salt in a medium bowl and microwave until butter is melted, stopping to stir occasionally. The mixture should be smooth and warm.

- Stir in the vanilla then add the eggs one at a time, stirring vigorously after each one.

- Once the batter is well blended, add the flour until combined.

- Spread batter into lined pan

-Break the caramel into pieces and spread on top of brownie batter.

-Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 -35 minutes

-Let cool completely on a rack before cutting.  

Peanut Butter Cup Stuffed Cookies

Everything wonderful about peanut butter cookies and Reeses Cups

Adapted From Sallys Baking Addiction



1 and 1/4 cups all-purpose flour 

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup packed brown sugar

1/4 cup granulated sugar

1 large egg, at room temperature

3/4 cup creamy peanut butter

1 teaspoon vanilla extract

18 Miniature Reese's Cups, unwrapped


1 cup (180g) semi-sweet chocolate chips

2 teaspoons creamy peanut butter


Make the cookies: 

- Combine flour, baking soda, and salt in a bowl and set aside.

- Cream butter, brown sugar, and white sugar together on in a large bowl until combined.

- On low speed, beat in the peanut butter, egg, and vanilla.

- Turn the mixer to high and beat until light in color and smooth.

- Turn the mixer to low and slowly pour in the dry ingredients. Mix until combined and a dough is formed.

- Cover tightly and chill the cookie dough for at least 1 hour.

- Preheat oven to 350F

- Remove cookie dough from the refrigerator. 

- Make an even number of 1 Tablespoon cookie dough balls

- Put a peanut butter cup into one ball, top the peanut butter cup with another cookie dough ball, and seal down the sides so that the peanut butter cup is sealed inside.

- Roll the large cookie dough ball to smoothen

- Bake the cookies for 10-11 minutes or until very lightly browned on the sides.

- Press the cookies down a bit to flatten them out. Cool on the cookie sheet for at least 10 minutes then transfer to a wire rack to cool completely.

Optional drizzle:

-Melt chocolate chips and peanut butter together in the microwave, stirring often to prevent burning.  

-Drizzle over cooled cookies.