Apple Pie-Stuffed Cookies
These pillowy apple-pie stuffed cookies provide you with a new way to enjoy your favorite fall dessert.
Prep time:
Cook time:
Serves: 18
Calories per serving: 211
Ingredients:
Cook time:
Serves: 18
Calories per serving: 211
1 can (21 ounces) apple pie filling
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1/3 cup packed brown sugar
1 large egg plus 1 large egg yolk, room temperature
1 1/2 teaspoons vanilla extract
TOPPING:
1/3 cup sugar
1 1/2 teaspoons ground cinnamon
Directions:
In a food processor, pulse the apple pie filling until no large pieces of apple remain. The mixture should still be chunky with small apple bits that are pea-sized.
Spoon tightly mounded tablespoon-sized balls of filling onto a parchment-lined sheet pan. You should be able to form around 18 mounds of pie filling. Freeze for at least one hour or until the mixture is firm to the touch. Editor's Tip: If you have a silicone ice cube tray for making small or nugget-shaped ice cubes, you can use that to freeze the pie filling into mounds that have a consistent size and shape.
Meanwhile, preheat the oven to 350°F. In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, granulated sugar and brown sugar. Beat on medium speed until smooth and fluffy, about three minutes. Scrape down the sides of the bowl and add the egg, egg yolk and vanilla extract. Scrape down the sides, as needed, until a smooth batter forms. With the mixer on its lowest setting, gradually add the dry ingredients. Mix just until combined and no dry patches of flour remain.
In a shallow bowl, combine the sugar and cinnamon. Set aside. Scoop the cookie dough by about 2 tablespoonfuls and flatten into round disks. Place one mound of frozen apple pie filling into the center of the disk. Then, bring the edges of the dough up to seal the filling inside the cookie dough. Editor's Tip: The dough should be soft, yet somewhat stiff. If you find that your dough is a little sticky, you can chill it for 10 to 15 minutes to help it firm up so it's easier to shape around the apple pie filling. Shape into a ball and roll in the cinnamon-sugar topping.
Arrange the cookie dough balls on a parchment-lined baking sheet, spacing them 3 inches apart. Bake for 10 to 12 minutes, until lightly golden on the edges and the tops appear set. Remove and cool for 10 minutes on the pan, then remove to a wire rack to finish cooling.
Source: tasteofhome.com
Spoon tightly mounded tablespoon-sized balls of filling onto a parchment-lined sheet pan. You should be able to form around 18 mounds of pie filling. Freeze for at least one hour or until the mixture is firm to the touch. Editor's Tip: If you have a silicone ice cube tray for making small or nugget-shaped ice cubes, you can use that to freeze the pie filling into mounds that have a consistent size and shape.
Meanwhile, preheat the oven to 350°F. In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, granulated sugar and brown sugar. Beat on medium speed until smooth and fluffy, about three minutes. Scrape down the sides of the bowl and add the egg, egg yolk and vanilla extract. Scrape down the sides, as needed, until a smooth batter forms. With the mixer on its lowest setting, gradually add the dry ingredients. Mix just until combined and no dry patches of flour remain.
In a shallow bowl, combine the sugar and cinnamon. Set aside. Scoop the cookie dough by about 2 tablespoonfuls and flatten into round disks. Place one mound of frozen apple pie filling into the center of the disk. Then, bring the edges of the dough up to seal the filling inside the cookie dough. Editor's Tip: The dough should be soft, yet somewhat stiff. If you find that your dough is a little sticky, you can chill it for 10 to 15 minutes to help it firm up so it's easier to shape around the apple pie filling. Shape into a ball and roll in the cinnamon-sugar topping.
Arrange the cookie dough balls on a parchment-lined baking sheet, spacing them 3 inches apart. Bake for 10 to 12 minutes, until lightly golden on the edges and the tops appear set. Remove and cool for 10 minutes on the pan, then remove to a wire rack to finish cooling.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.