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Pioneer Woman Apple Pie Cookies - recipe card

Pioneer Woman Apple Pie Cookies

  • Author: Anabelle Mclean
  • Prep Time: 35
  • Cook Time: 25
  • Total Time: 60
  • Yield: 4 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These charming hand-held treats feature a buttery, flaky shortbread-like cookie base crowned with a gooey, cinnamon-spiced apple pie filling and a delicate oat-pecan crumble. Each bite delivers the nostalgic warmth of classic apple pie in a portable cookie form, with tender baked apples, crisp edges, and a caramelized streusel finish.

Ingredients

Scale
  • For the Cookie Base:
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/3 cup granulated sugar
  • 1 large egg yolk, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour, spooned and leveled
  • 1/4 teaspoon fine sea salt
  • For the Apple Pie Filling:
  • 2 medium Granny Smith apples, peeled, cored, and finely diced into 1/4-inch pieces (about 2 cups)
  • 2 tablespoons unsalted butter
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • For the Streusel Topping:
  • 3 tablespoons all-purpose flour
  • 2 tablespoons old-fashioned rolled oats
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons finely chopped pecans
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, cold and cut into small cubes

Instructions

  1. Preheat your oven to 350°F / 177°C. Lightly grease a standard 12-cup muffin tin with butter or nonstick cooking spray, making sure to coat the bottom and sides of each well thoroughly so the cookie cups release cleanly after baking.
  2. Begin the cookie base by placing the softened butter and granulated sugar in a medium mixing bowl. Using a hand mixer or stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed for 2 to 3 minutes until the mixture is pale, light, and fluffy, scraping down the sides of the bowl halfway through.
  3. Add the egg yolk and vanilla extract to the creamed butter mixture. Beat on medium speed for 30 to 45 seconds until fully incorporated and the mixture looks smooth and cohesive.
  4. Sift the flour and fine sea salt together in a small bowl to remove any lumps and evenly distribute the salt. With the mixer on low speed, gradually add the flour mixture to the butter mixture and mix just until no dry streaks remain, about 20 to 30 seconds. Avoid overmixing, which would develop gluten and make the cookie base tough rather than tender.
  5. Divide the cookie dough evenly into 12 portions, approximately 1 rounded tablespoon each. Place one portion into each prepared muffin cup and use your fingers or the back of a small spoon to press the dough firmly into the bottom and about halfway up the sides, forming a well in the center. The dough should create a cup shape with even thickness so it bakes uniformly.
  6. Place the muffin tin in the refrigerator to chill the shaped dough for 15 minutes while you prepare the filling and streusel. Chilling the dough helps prevent it from spreading too much and keeps the cookie cups from collapsing during baking.
  7. Make the apple pie filling by melting 2 tablespoons of butter in a medium skillet over medium heat. Once the butter foams and the foam begins to subside, add the diced apples and cook, stirring occasionally, for 3 to 4 minutes until the edges of the apples begin to turn translucent but the centers still have some bite.
  8. Sprinkle the brown sugar, cinnamon, nutmeg, and allspice over the apples and stir to coat every piece evenly. Continue cooking over medium heat for 2 to 3 minutes until the sugar melts and creates a glossy, bubbling sauce that clings to the apples. Stir in the fresh lemon juice to brighten the flavor and balance the sweetness.
  9. Give the cornstarch slurry a quick stir to recombine, then pour it into the apple mixture. Cook, stirring constantly, for 1 to 2 minutes until the sauce visibly thickens and turns clear, coating the back of a spoon without running. Remove the skillet from the heat and set the filling aside to cool slightly while you assemble the streusel.
  10. Prepare the streusel topping in a small bowl by combining the flour, oats, brown sugar, chopped pecans, and cinnamon. Add the cold butter cubes and work them into the dry ingredients with your fingertips or a pastry cutter until the mixture resembles coarse, pea-sized crumbs clumped together by the butter. Keep the streusel cold until ready to use, as cold butter creates a crispier topping.
  11. Remove the chilled cookie bases from the refrigerator. Spoon approximately 1 heaping tablespoon of the warm apple filling into each cookie cup, filling each well until the apples mound slightly above the rim but remain contained within the dough cup.
  12. Sprinkle the streusel topping generously over the apple filling in each cup, dividing it evenly among all 12 cookies and pressing it lightly onto the apples so it adheres during baking.
  13. Bake the cookie cups on the center rack of the preheated oven for 18 to 22 minutes, rotating the pan halfway through baking. The cookies are done when the streusel is golden brown, the filling is bubbling around the edges, and the cookie edges have turned a light golden color.
  14. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes. This resting time allows the cookies to set and makes removal easier. Run a thin offset spatula or butter knife around the edge of each cookie cup to loosen it, then carefully lift each one out of the muffin tin. Transfer to the wire rack to cool for an additional 10 minutes before serving warm, or cool completely to room temperature.

Notes

Store cooled apple pie cookies in an airtight container at room temperature for up to 2 days, separating layers with parchment paper to keep the streusel crisp. Refrigerate for up to 5 days, but note the streusel will soften. To reheat, place cookies on a baking sheet in a 300°F oven for 5 to 7 minutes until warmed through and the streusel recrisps. To freeze, arrange completely cooled cookies in a single layer on a parchment-lined baking sheet and freeze until solid, about 2 hours, then transfer to a freezer-safe container or zip-top bag for up to 3 months. Thaw at room temperature for 30 minutes, then reheat in a 300°F oven for 8 to 10 minutes.

Nutrition

  • Calories: 278
  • Sugar: 19g
  • Sodium: 88mg
  • Unsaturated Fat: 9g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 49mg

Keywords: pioneer woman apple pie cookies, apple pie cookies, mini apple pies, apple pie cookie cups, apple dessert, cinnamon apple cookies, streusel topped cookies, fall baking, thanksgiving dessert, apple crumble bites, hand pies, cookie cup recipe

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Find it online: https://bellesbestbites.com/pioneer-woman-apple-pie-cookies/