Ingredients
Method
- Prepare the apple filling: Cook diced apples with 1 tbsp butter, 3 tbsp brown sugar, 1 tsp ground cinnamon, and 0.5 tsp cornstarch in a saucepan over medium heat until apples are tender and sauce thickens. Let cool completely.
- For the cookie dough: In a large bowl, cream 0.75 cup unsalted butter with 0.5 cup granulated sugar and 0.5 cup brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, 1 tsp cornstarch, pumpkin pie spice, and 0.25 tsp salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. In a small bowl, combine 0.33 cup granulated sugar and 1 tsp ground cinnamon for the topping.
- Scoop about 1.5 tablespoons of cookie dough, flatten slightly, place a teaspoon of cooled apple filling in the center, and carefully seal the dough around the filling to form a ball. Roll each cookie in the cinnamon sugar topping.
- Place cookies 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Drizzle with salted caramel sauce before serving, if desired.
Notes
For best results, ensure the apple filling is completely cooled before adding it to the cookie dough to prevent the dough from becoming too soft and difficult to handle.