Ingredients
Cookies
240ml Brown Sugar, packed
180ml cup Infused Butter, softened
- 1 Large Egg
480ml All-Purpose Flour
5ml Baking Powder
120ml Pillsbury Pie Crust, baked & broken into pieces
Filling
- 2 large Granny Smith Apples, peeled and diced
30ml Infused Butter
80ml Sugar
45ml Water
5ml Ground Cinnamon
20ml Corn Starch
30ml Water, to mix with corn starch
Directions
Filling
Peel & dice Apples into .64cm cubes
Over medium heat melt your butter & cinnamon
- Next stir in apples, sugar, water
- Cover and stir occasionally for 5-7 minutes until slightly soft
- Mix cornstarch & water and add mixture to the pan and cook apples till soft and filling has thickened
- Bring to bubble for 1 minute
- Carefully pour filling into mason jar
- Allow filling to cool to room temp before adding to cookies
Cookies
Preheat oven to 177°C
Combine ingredients except flour and baking powder in bowl
Beat on medium speed until creamy
Add flour & baking powder, beat into wet batter on low until combined
Shape dough into ~37ml balls
- Using the back of your cookie scoop or using your thumb to make a well in the middle of the cookies. Make wells deep enough to hold the apple pie filling
- Chill In fridge for 15 minutes
Scoop 15ml filling into each cookie
- Bake for 10-14 minutes till cookies begin to brown on edges
- Allow cookies to cool on pan
- Drizzle cookies with Caramel Syrup
- Serve at room temp or Chill in the refrigerator
