Apple Pie Cookies

Okay, okay.. I KNOW that this probably sounds way too good to be true, but believe me; you may never look at apple pie OR cookies the same again.

These little guys somehow find a way to encompass everything you love about a cookie and pile on the amazingg flavor of apple pie. The taste is shockingly similar, but the hand held eating just takes this treat to a whole new level.

The key to success here is using not pie crust, but puff pastry dough. I tried to make this with crust many times, and it always ends up overpowering the apple. The pastry dough is so light and flaky, that those flavors don’t get lost.

And the texture and mild crunch is like heaven on Earth.

The worst part about this whole process is cutting your dough. It’s a little less user-friendly than other doughs, so it can be annoying.. don’t let this discourage you.

To cut it, as always, I use a small mason jar.


You really have to push and wiggle because it is sticky and won’t want to come loose. It’s also a lot harder to reuse this dough, so make sure you stretch it as far as you can.

After you get your cookies cut, you have to form a little bowl. I stretch them out really thin, and then roll the edges inward.


They should be just high enough to keep your apples from falling over the edges. I also use wax paper to prevent any sticking.

Because even one cookie lost would be seriously detrimental.

For the apple filling, it is almost the same recipe as apple pie minus the moisture. Since it is a “cookie,” they need to remain relatively dry, as opposed to the ooey gooey-ness of pie.

You want to make sure that the apples are diced small enough that you can really pile them on your dough. Plus, smaller pieces cook better so they will get niceeeee and soft.


Like, I said.. you want to pile those apples on there. The more the merrier. Remember, as they cook they will soften and lose some volume- trust me.

When they come out of the oven, for the first few seconds you’re going to be like “OMG OMG OMG what is going on?!?!” because the dough gets super puffy.

Don’t fret, they will fall and become the most magnificent little pie cookies.


The sugar sort of caramelizes, so the filling gets a little sticky and stays right in place.

If you plan on sharing, make two batches- because you’ll eat the first one yourself just trying to come to terms with how delicious they are.

That’s not sarcasm, either.. It’s been an hour since I made this batch and I have one left.


Make that zero.


(makes 1 dozen)

1 roll of puff pastry dough

1 cup diced apples

1/4 cup sugar

1 tbsp flour

2 tsp cinnamon

1 tsp vanilla

Preheat oven to 400 and line cookie sheet with wax paper

Cut dough into small circles. Stretch thin, and roll edges inward to form a shallow bowl shape.

Mix the rest of the ingredients together in a medium bowl and spoon onto your dough.

Bake at 400 for about 15 minutes.




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