I don’t really like apple pie, but I do really like cookies. Apple pie (well, all pie) has that crust I don’t enjoy. When I saw the Apple Pie Cookies Recipe, though, I was up for the challenge.
The dough came together fairly easily. When I first started combining the ingredients, it seemed that there might not be enough liquid. I kept stirring, though, and it all worked out. I made some simple changes to the recipe (amount of spices, melted instead of softened butter, one bowl, cinnamon chips instead of pecans, amount of apples, wooden spoon instead of mixer), but it’s still pretty much the same recipe.
The only reason this recipe got 4.5 stars instead of 5 is because the texture wasn’t very cookie-like. It tasted more like a hand held, easier to serve, more fun to eat coffee cake. Which is absolutely fine, but I decided to dock 1/2 a star anyway.
For how these cookies taste, let me reprint an email sent to me the day after I took these cookies to a group Bible study. (This is pretty much the best email I’ve ever received.)
I just wanted to let you know that those were THE BEST apple cookies I’ve ever had. Drawing from all of Christ’s strength, I resisted eating the last cookie so I can let my wife try it when she gets back tonight. I am allergic to raw apples (and peaches), so I always love apple baked good, and that was without exaggeration the best apple cookie ever.
1/2 cup butter, melted and cooled
3/4 cup brown sugar
1 large egg
2 tbsp maple syrup
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1 1/2 cups finely diced fresh apples (1 large Granny Smith)
3/4 cup cinnamon chips
1. Using a mixing spoon, combine melted butter, brown sugar, and egg in a large bowl. Add in the maple syrup.
2. Add in the flour, baking powder, baking soda, salt, cinnamon, and ginger. Stir until all the dry ingredients have been absorbed.
3. Stir in the apples.
4. Stir in the cinnamon chips.
5. Using a large cookie scoop, drop dough onto a cookie pan lined with parchment paper or silicone liner. Cookie mounds should be at least two inches apart.
6. Bake at 350 for 18 minutes. The tops of the cookies may look a little underdone, but check the bottom of the cookies for doneness.