Snickerdoodle Apple Pie Cookie
Apple pie filling is sandwiched between two layers of snickerdoodle cookie dough and sprinkled with cinnamon sugar before baking in cast iron to golden perfection. This dessert is not complete without a scoop of vanilla ice cream and a healthy drizzle of vanilla bean caramel sauce.
Ingredients
Apple Pie Filling
- 3 apples chopped into ½ inch cubes.
- ¼ cup brown sugar
- 2 tbsp butter unsalted
- ¼ cup granulated sugar
- 1 tbsp lemon juice can substitute apple cider vinegar.
- ⅓ cup apple juice can substitute water or apple cider.
- 3 tbsp all purpose flour
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tspn cinnamon
- ½ tspn nutmeg
Brown Butter Snickerdoodle Cookie Dough
- 2 sticks unsalted butter Browned and cooled to room temperature. Please refer to my post for tips on browning butter https://sunshinetxcookies.com/?p=1053
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 eggs room temperature
- 2 tspn cream of tartar
- 1 tspn baking soda
- 1 tbsp cornstarch
- ½ tspn salt
- 1½ tspn vanilla extract
- 1 cup cake flour can use all purpose flour as substitute.
- 1⅔ cup all purpose flour
- 2 tbsp granulated sugar for cinnamon sugar topping.
- ½ tspn cinnamon for cinnamon sugar topping.
Instructions
Apple Pie Filling
- Peel, core, and chop apples into cubes.
- Place apples, butter, brown sugar, lemon juice or ACV, cinnamon, and nutmeg in a heavy bottomed sauce pan.
- Cook the apples over medium heat for about 5 minutes or until apples are starting to get tender.
- Add apple juice or water, granulated sugar, and flour to the apples.
- Cook for an additional 5 minutes or until the sauce is very thick and the apples are tender.
- Remove from heat and transfer to a bowl to cool.
Brown Butter Snickerdoodle Cookie Dough
- In a bowl combine room temperature brown butter with granulated and brown sugar. Whisk to combine.
- Add eggs one at a time mixing well after each addition. Add the vanilla extract and mix for a minute until the eggs are fully blended with the butter and sugar.
- Sift flours, baking soda, cream of tartar, salt, and cornstarch and add to the butter mixture.
- Mix together just until the dough comes together.
- In lightly buttered 8 inch cast iron skillet or round metal pan, press half of the cookie dough onto the base and an inch up the sides of the pan.
- Spoon apple pie filling in the center making sure to keep the filling away from the elevated edges of the cookie dough.
- Taking small handfuls of remaining cookie dough, press flat in between your palms and gently lay on top of the filling.
- Pinch and press the cookie dough on top to connect it into one large piece over the top of the filling. Pinch the edges of cookie dough closed around the edges of the pan. It doesn't have to be perfect some gaps are ok.
- Combine sugar and cinnamon in a small bowl on sprinkle evenly on top of the cookie pie.
- Bake in a 350*F oven for 30 minutes. The top should be lightly browned and set. Do not overbake as the dough will continue to cook from the residual heat of the cast iron.
- Allow to cool for 10 minutes before serving. Caramel sauce and ice cream is highly recommended.
- Enjoy!
Notes
The apple pie filling and brown butter snickerdoodle cookie dough can be made 5 days in advance and stored in the fridge then assembled the day of for a quick dessert.
This is a dessert you will want to share with everyone! It is warm, delicious, and ready in no time. Caramel sauce and ice cream served on top of a slice of this cookie pie will have everyone raving this holiday season.