“There’s Nothing Like Apple Pie” Cookies

Posted by & filed under apple pie, brown sugar, cinnamon, cookies, fall, Nestlé Toll House.

If you’re an avid TRB reader, you know that I’m always looking to put new twists on old classics. Recently, my oldest friend in the world inspired me to do just that — with a cookie. You see, he took a trip to his favorite local bakery and picked up (what I thought to be) a really clever concept: A Double Chocolate cookie baked inside a traditional Chocolate Chip cookie — essentially, two cookies in one. 

So, with fall’s arrival, it got me thinking, “What if you could enjoy all of the wholesome goodness of apple pie in a cookie?” But, not just any cookie — two cookies in one. 


To spark my baking imagination, I keep up with other blogs, and Joy the Baker has become one of my favorites. Not only are her recipes super simple and delicious, but I enjoy the honest, “stream of consciousness” of her posts. Joy recently blogged about Brown Sugar Cookies, which on their own, look quite amazing. But it struck me that this recipe could become the “crust” for my “There’s Nothing Like Apple Pie” cookies. 

For the inside, I turned to an old favorite — the Nestle Toll House recipe — and added chopped apples and cinnamon chips instead of chocolate chips. Then, I rolled the brown sugar cookie dough around the apple cookie dough and voila! It’s apple pie in a cookie!

Ready to make some magic in your kitchen?

There’s Nothing Like Apple Pie Cookies

For the Brown Sugar Cookie “Crust”
2 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 1/2 sticks unsalted butter, softened
1 1/4 cups dark brown sugar
1 tsp. pure vanilla extract
1 large egg

1. In a medium bowl, whisk together flour, baking soda, salt and cinnamon. Set aside. 

2. Beat butter and brown sugar until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for another minute.


3. Add the dry ingredients to the butter and sugar mixture. Beat on low speed until the dough begins to come together and the flour disappears. Once the flour is incorporated, refrigerate the dough for at least 30 minutes. 

For the Apple Pie “Filling”

2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 sticks unsalted butter, softened
3/4 cups granulated sugar
3/4 cups dark brown sugar, packed
1 tbsp. pure vanilla extract
2 large eggs
4 small Granny Smith or Gala apples, chopped
1/2 bag (6 oz.) cinnamon chips

1. Combine flour, baking soda and salt in a bowl. 

2. Cream the butter and sugars together until light and fluffy. Add the vanilla extract and eggs, one at a time, incorporating after each addition. 


3. Add the flour mixture to the butter and sugar mixture. Add the apples and cinnamon chips and stir until just combined. Refrigerate dough for at least 30 minutes.


To make the “There’s Nothing Like Apple Pie” cookies:

Preheat the oven to 350 degrees. When both doughs are chilled, remove from refrigerator. Line two baking sheets with parchment paper. Roll a ball of the apple and cinnamon chip dough. Then, carefully cover with a layer of brown sugar cookie dough. Bake for 12-15 minutes or until edges brown. 


Set aside to cool. Will keep in an airtight container for 3-5 days.

What flavors would you combine to create a 2-in-1 cookie? Share your ideas with TRB! Post a comment below.

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