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Ingredients
    Cookie dough

  • 2/3 cup / 133g C&H® Dark Brown Sugar

  • 1/3 cup / 67g C&H® Granulated Sugar
  • 12 tbsp / 170g Unsalted butter, softened
  • 1 Egg
  • 1 Egg Yolk
  • 1 ½ tsp Vanilla
  • 2 ¼ cups / 290g All purpose flour
  • 1 ¼ tsp Cream of tartar
  • ¾ tsp Baking soda
  • ¼ tsp Baking powder
  • ¾ tsp Salt

    Apple pie filling

  • 4 Granny Smith or Honey crisp apples, chopped into small chunks

  • 1 ½ tsp Lemon juice
  • 2 tbsp C&H® Dark Brown Sugar
  • 1 ½ tsp Cinnamon powder
  • 1 tbsp All purpose flour

    Caramel sauce

  • 1 cup / 200g C&H® Dark Brown Sugar

  • 6 tbsp Unsalted butter
  • 1/4 cup / 60g Heavy cream
  •  ½ tsp Salt

    Cookie sugar topping

  • 1/3 cup / 67g C&H® Granulated Sugar

  • 2 tsp Cinnamon powder

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Instructions
Prep Time: 1 hour / Cook Time: 12 minutes / Yields: 10-12 cookies
Step 1

Add the C&H® Dark Brown Sugar, C&H® Granulated Sugar and unsalted butter to the bowl of your stand mixer. Whisk for ~3 minutes until the mixture looks creamy and fluffy. Add the egg, egg yolk and vanilla, and whisk again until well combined.

Step 2

In a separate bowl, sift in the all purpose flour, cream of tartar, baking soda, baking powder and salt. Mix thoroughly.

Step 3

Add the dry ingredients to the butter mixture in 2 to 3 additions, using a rubber spatula to gentle mix them together until just combined.

Step 4

Use a 2 tbsp cookie scoop to scoop ~10-12 large cookie balls from the cookie dough. Cover and place in the fridge for at least 1 hour, while you work on the apple pie filling and caramel sauce.

Step 5

While the cookie balls are chilling, make the apple pie filling. Add the chopped apples, lemon juice, C&H® Dark Brown Sugar, cinnamon powder and all purpose flour to a nonstick pan. Stir and cook over low heat for 10-12 minutes until the apples are just tender (they should have some crispiness to them).

Step 6

For the caramel sauce, place the C&H® Dark Brown Sugar, unsalted butter, and heavy cream to a nonstick saucepan. Stir and cook over low heat for about ~5 minutes or until a silky dark golden caramel sauce forms. Mix in the salt.

Step 7

In the last 20 minutes of chilling the cookie dough, pre-heat your oven to 375F and line 2 cookie sheets with parchment paper.

Step 8

In a small bowl, mix the C&H® Granulated Sugar and cinnamon powder to make the cookie sugar topping. Remove the chilled cookie balls from the fridge. Use your palms to gently form a smooth ball with each, and coat each ball in the sugar topping generously. Place the balls on the cookie sheets, keeping at least 3” of space between them.

Step 9

Bake the cookies for 10-12 minutes until they are slightly soft to touch in the middle. Remove from the oven, and immediately gently press a cookie scoop into the middle of each cookie to create an indentation. Let the cookies cool down for 15-20 minutes, then top each cookie with a generous amount of the apple pie filling.

Step 10

Decorate the cookies by drizzling over the caramel sauce. Serve and enjoy!

Additional Tips

Add the apple pie filling and caramel sauce to the cookies when you are ready to serve, as they can get soft if left with the toppings for too long.

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Recipe by

Zoha Malik

@bakewithzoha

Zoha Malik is a self-taught home baker, food blogger and content creator behind @bakewithzoha based in California. As a massive sweet-tooth, she loves to create simple and indulgent dessert recipes, and teaches baking through her online baking courses. Zoha grew up in Pakistan and loves incorporating her culture in her recipes as well. You can find her collection of sweet and savory bakes on her blog and social media.

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