Copycat Crumbl Apple Pie Cookie
These Copycat Crumbl Apple Pie Cookies bring the comforting flavors of a traditional apple pie into a soft, chewy cookie. With a spiced apple filling, buttery crumb topping, and a cinnamon-infused cookie dough, this recipe will satisfy your sweet tooth and apple pie cravings. It’s the perfect treat for fall, holiday gatherings, or whenever you’re looking for something warm and comforting. These cookies are easy to make and sure to impress anyone who takes a bite.Nutrition Facts (Per Serving)Calories: 320, Total Fat: 15g, Saturated Fat: 9g, Cholesterol: 50mg, Sodium: 120mg, Total Carbohydrates: 45g, Dietary Fiber: 2g, Sugars: 27g, Protein: 3g, Calcium: 4% DV, Iron: 6% DV, Vitamin C: 2% DV, Potassium: 140mgEstimated based on one serving (assuming 12 servings per batch)
Equipment
- Mixing Bowls (2) – For preparing the cookie dough and apple filling.
- Saucepan (1) – For cooking the apple filling.
- Baking Sheet (1) – For baking the cookies.
- Parchment Paper or Silicone Mat – For lining the baking sheet.
- Cookie Scoop or Tablespoon – For portioning the dough.
- Whisk (1) – For mixing dry ingredients.
- Cooling Rack (1) – For cooling the cookies after baking.
Ingredients
For the Cookie Dough:
- 2 ½ cups 315g All-purpose flour
- 1 tsp 5g Baking soda
- ¼ tsp 1g Salt
- 1 ½ tsp 4g Cinnamon
- 1 cup 226g Unsalted butter, softened
- 1 cup 200g Brown sugar, packed
- 2 large Eggs
- 1 tsp 5ml Vanilla extract
For the Apple Filling:
- 2 medium about 300g Granny Smith apples, peeled, cored, and diced
- ½ cup 100g Brown sugar
- 1 tsp 3g Cinnamon
- ¼ tsp 1g Nutmeg
- 1 tbsp 8g Cornstarch
For the Crumb Topping:
- ¾ cup 60g Oats
- ½ cup 60g Flour
- ⅓ cup 75g Butter, melted
- ½ cup 100g Brown sugar, packed
- 1 tsp 3g Cinnamon
Instructions
Preheat the oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Prepare the cookie dough
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy (about 2-3 minutes). Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually mix the dry ingredients into the wet ingredients until just combined.
Make the apple filling
- In a medium saucepan, combine the diced apples, brown sugar, cinnamon, nutmeg, and cornstarch. Cook over medium heat for 5-7 minutes, stirring occasionally, until the apples soften and the mixture thickens. Remove from heat and set aside to cool slightly.
Prepare the crumb topping
- In a small bowl, combine the oats, flour, brown sugar, and cinnamon. Add the melted butter and stir until the mixture forms a crumbly texture.
Assemble the cookies
- Using a cookie scoop or tablespoon, portion out the cookie dough and place it onto the prepared baking sheet. Gently flatten each dough ball. Spoon a small amount of the apple filling onto each cookie, then top with the crumb mixture.
Bake the cookies
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the tops are set. The centers should still be soft, which is perfect for the chewy texture.
Cool and serve
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Make ahead: You can chill the dough for 30 minutes before baking for thicker cookies. This step is optional but can help maintain a perfect cookie shape.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3-4 days. You can also freeze them for up to a month.
- Apple variations: While Granny Smith apples are ideal, feel free to experiment with other apples like Honeycrisp or Gala for a slightly different flavor.
- Crumb topping crunch: For a crunchier topping, lightly toast the oats in the oven for a few minutes before mixing them into the topping.