I’ve been on quite the apple streak lately, starting with apple pie peanut butter cookie cups and now finishing it with these apple pie stuffed snickerdoodles. This is what happens when I find the best little apple orchard to pick from. I didn’t even have to climb a ladder to get my apples. I couldn’t believe how short the trees actually were. My 5-year-old could even grab them off the tree.
When I think of food items that (Upstate) New York are known for, a few come to mind like apples, maple syrup, and grape pie. When Bob’s Red Mill asked if I would like to participate in their 50 States of Cookies campaign, I immediately knew apple would be the ticket. I love that they want to celebrate the diversity of each state and what makes that state special in cookie form.
These cookies will knock your socks off if you have one slightly warm. It makes everything so soft and pleasing. My husband thought he just had to have one as he left for work after lunch. I hadn’t even gotten pictures of them yet, but because he’s such a cookie fanatic I gave in to him and tossed one in a baggie. Apparently he was just anxious to give it to a secretary at work. He loves to share my goodies. She insisted that he told me that they were the best cookies that she’s ever had. Now that’s a pretty good cookie, if I say so myself. I was still gloating about it two days later.
Have you had a chance to use Bob’s Red Mill unbleached white all-purpose flour? It’s a high protein flour that’s used by professional bakers and produces high, well-textured loaves of bread equally as well as producing light, airy baked goods. You can see the long list of things that it’s perfect for like cookies, cake, bread, biscuits, and even pancakes and pizza crusts. It’s perfect for all my baking needs and versatile, sounds like a new kitchen staple for my house!
Let’s show you how simple it is to make this recipe. Firstly, you need to get the apple pie filling ready. That way it has time to cool slightly and thicken while you’re making that cookie dough.
You throw all the filling ingredients into a pan and let it simmer until the apples soften and the syrup thickens.
Just like that we’ve made the dough and now you need to assemble them.
Using an ice cream scoop, scoop up the dough. Press a well into the center and fill with apple pie filling. Cover the bottom and make sure there are no holes. Remove from the scoop and toss into the cinnamon sugar. Then it’s time to bake.
Apple Pie Stuffed Snickerdoodles
Apple Pie Filling
Apple Pie Filling
- In a medium saucepan, add in the apples, brown sugar, flour, cinnamon and butter. Stir to combine.
- Place saucepan over medium heat and let it come up to a simmer and simmer for about 3 - 4 minutes until the syrup is thick. Be sure to stir continuously. The apples will be soft.
- Remove from the heat and let cool while you make your cookie dough.
- Preheat oven to 350 degrees. Line your cookie sheet with parchment paper.
- In the mixing bowl, add in the butter and shortening. Using a paddle attachment on medium speed, mix until combined. Scrape the sides of the bowl down.
- Add granulated sugar and the brown sugar. Mix on medium until light and fluffy.
- Add in the vanilla and one egg at a time and continue mixing. Once the egg is incorporated add in the second egg and continue mixing. Once both eggs are incorporated, scrape down the sides.
- Add in the flour, baking powder, and salt. Mix on low until the flour starts to combine with the wet mixture. Scrape down the sides and turn the mixer up to medium until everything is combined.
- Using a large ice cream scoop, scoop the dough up. Make a well in the center of the cookie using your thumb.
- Add a small spoon full of apple pie filling into the cookie.
- Cover the well up with more cookie dough. Press to together and even it out with the top of the cookie scoop.
- In a shallow bowl, add in the granulated sugar and cinnamon for the coating. Stir together.
- Place into the cookie into the cinnamon sugar. Roll the dough into it's completely covered.
- Place on baking sheet to bake. Leave 1 to 2 inches between each cookie. Once the cookie sheet is full, bake for 12-16 minutes depending on the size of your cookies. Mine were huge and they took about 16 minutes.
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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.