Apple Crisp Cookies

Fall is that time of the year in which I'm sure you'll be searching for a recipe to make apple cookies. Well, here it is! With a spiced oatmeal cookie base, a gooey apple compote filling, a crunchy crumb topping, and a swirl of salted caramel frosting, these apple cookies certainly taste like a mini apple crisp baked into cookie form.

I'll walk you through each component of this cookie, from the oatmeal cookie base to the drizzle of caramel on top, which are all great base recipes for many apple and fall-inspired recipes.

Why I Love This

1. It's VERY indulgent with the oatmeal base, apple compote filling and salted caramel frosting.
2. It layers many different textures - soft cookie, gooey filling and a crunchy topping.
3. A great apple cookie recipe that has many components that can be used in other recipes, so you streamline your baking process.

Ingredient Overview

Here's why each component is essential to these apple cookies:

• Apples - I like to use either Honeycrisp, Gala or Granny Smith.
• Butter - Use unsalted for best results but salted works just fine.
• Brown sugar & granulated sugar
• Spices (cinnamon, nutmeg, cloves, ginger) - You can substitute with any fall spice blend you'd like. PSL or chai blends would work great here too.
• Oats - Use old fashioned/large flake oats but quick oats work too, will just have less of a bite.
• Cornstarch & baking powder/soda
• Caramel sauce & frosting - You can use pre-made caramel sauce if you're not into making your own.

Step-by-Step Instructions

Step 1: Make the Apple Compote

Cook apples in butter and sugar until softened but still holding their shape. Let cool completely.

Step 2: Prepare the Spiced Crumb

Mix flour, sugars, cinnamon, and nutmeg. Stir in melted butter until crumbly. Set aside.

Step 3: Make the Salted Caramel Sauce

Cook sugar and water until amber in color. Stir in butter, cream, and salt. Let cool.

Step 4: Whip the Caramel Frosting

Beat butter until fluffy. Add powdered sugar and milk gradually. Mix in salted caramel until smooth.

Step 5: Make the Cookie Dough

Cream butter and sugars until light and fluffy. Mix in eggs and vanilla. Add flour, cornstarch, baking powder, baking soda, and salt. Stir in oats.

Step 6: Stuff and Bake the Apple Cookies

Divide dough into 3oz portions. Stuff each with cooled apple compote. Chill for 1 hour. Top with spiced crumb and bake at 400°F for 10-12 minutes.

Step 7: Finish with Frosting and Caramel

Cool cookies completely. Pipe frosting swirls on top and drizzle with salted caramel sauce.

Pro Tips / Expert Advice

💡 Baker's Tips

• Chill the cookie dough before baking so they don't spread as much. If you live in a particular hot and humid climate, you can also freeze them and bake them from frozen. Simply add 2-3 extra minutes baking time.
• Compote, caramel sauce, caramel frosting and crumbs can all be made ahead and refrigerated/frozen individually. They all also work well in other fall-inspired recipes, like my Apple Caramel Cupcakes.
• Use a open star-tip for a neat swirl of frosting.

Common Mistakes to Avoid

• Resist the temptation to overfill your cookies with compote. Keep it to about 2 teaspoon maximum to avoid leaking during baking.
• Don't overcook your compote, as it can quickly turn into candy. Once the apples are soft enough and there's not as much liquid, it's done. It will harden as it cools.
• Respect the resting time to make sure the cookies are properly set. Serving them while still hot will get people to eat raw or underdone cookies!

How to Make Apple Cookies Extra Gourmet

• Add toasted pecans to the crumb topping for crunch.
• Use a mixture of Granny Smith and Honeycrisp apples for a sweet-tart balance.
• Sprinkle flaky sea salt over the caramel drizzle for contrast.
• Add a slice of apple chips to the top of the frosting.

Storage & Freezing Info

• Store apple cookies in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
• Freeze unfrosted cookies for up to 2 months in an airtight container or freezer bag. Thaw and decorate before serving.

Apple Crisp Cookies

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This cookie has it all: oatmeal base, apple compote and finished with a salted caramel frosting and drizzle. Perfect for a fall treat!

Bruna Gomes

Prep Time 2 hours hrs

Cook Time 10 minutes mins

Resting time 4 hours hrs

Course Dessert

Cuisine American

Servings 12 units

Ingredients

  

For the apple compote:

• ¼ cup 50g granulated sugar
• ¼ cup 56g unsalted butter
• 3 medium apples peeled, cored and cut into ¼ inch cubes

For the cookie:

• ½ cup unsalted butter, cold and cubed 113g
• ½ cup light brown sugar 106g
• ¼ cup granulated sugar 50g
• 3 eggs
• 2 teaspoon vanilla extract
• 3 ½ cups all-purpose flour 420g
• 1 tablespoon cornstarch 8g
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 cup old fashioned oats 90g

For the spiced crumb:

• 1 cup all-purpose flour
• ¼ cup light brown sugar
• ¼ cup granulated sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¾ cup butter melted and cooled down

For the salted caramel frosting

• ½ cup unsalted butter, room temperature 113g
• 2 cups powdered sugar 240g
• ¼ cup milk 60g
• 2 tablespoon salted caramel sauce

For the salted caramel sauce

• 1 cup sugar 200g
• ¼ cup water 60ml
• ½ cup unsalted butter 113g
• ½ cup heavy cream 120g
• 1 teaspoon salt

Instructions

 

For the apple compote:

• In a small saucepan over medium-high heat, melt the butter. Once melted, add the sugar and let it dissolve completely, about 1 minute.
• Add the apples and cook until tender while still maintaining their shape, about 5 minutes.
• Transfer the compote to a clean bowl and allow it to cool to room temperature before using.

For the spiced crumb:

• In a small bowl, combine the flour, sugars, cinnamon and nutmeg.
• Melt the butter in a small saucepan and let it cool slightly. Pour it over the dry ingredients and mix just until combined. Set aside.

For the salted caramel sauce:

• Place the sugar and water in a deep saucepan over low heat.
• Stir until the sugar dissolves, then add the butter. Let the butter melt completely, then increase the heat to medium. Cook without stirring until the mixture turns a light amber color (about 15 minutes).Add the cream and salt, stirring well to combine everything.
• Cook for another 2-3 minutes to thicken the mixture, then remove from heat. Set aside and let it cool completely before using.

For the caramel frosting:

• Using a stand mixer with the paddle attachment, beat the butter until light and creamy, about 5-7 minutes.
• Gradually add the powdered sugar, alternating with the milk, and beat on low speed until combined.
• Add the salted caramel and beat until fully incorporated with the frosting. Set aside until ready to use.

For the cookie:

• In the bowl of your stand mixer fitted with the paddle attachment, add the butter (cut into small cubes) and sugars. Mix on medium speed until creamy, about 5 minutes.
• Add the eggs and vanilla extract, then mix until light and fluffy.
• Add the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Mix on low speed just until combined-do not overmix. The dough is ready when all the flour is incorporated into the mixture.
• Add the oats and mix just until combined.
• Divide the dough into 3oz/85g portions, then stuff each cookie with about 2 teaspoon of apple compote. Chill in the fridge for at least 1 hour, preferably overnight.
• Preheat your oven to 400F/205C.
• Place cookies on a cookie sheet lined with parchment paper, leaving enough space between them. Add about 1 tablespoon of spiced crumb to each cookie, pressing it down to stick well.
• Bake the cookies for 10-12 minutes, or until the tops are no longer shiny.
• Let the cookies fully come to room temperature before adding a swirl of apple frosting (I used a piping bag with a Wilton 1M tip) and a drizzle of salted caramel sauce.

Keyword apple, apple crisp, apple crisp cookie, caramel, oats

FAQ Section

What type of apple is best for apple cookies?
Honeycrisp, Granny Smith, Gala or Pink Lady work best since they hold their shape when cooked.

Can I make apple cookies ahead of time?
Yes. Bake and freeze the cookie base (already stuffed and with the crumb topping), then decorate with frosting and caramel before serving. You can also freeze unbaked and stuffed cookies, and all the remaining components (crumb, buttercream and caramel) separately and bake/assemble just before serving.

Do I need to chill the dough before baking?
Yes, you must. Chilling helps prevent spreading and makes the cookies thick and chewy.

Can I use store-bought caramel sauce?
Absolutely. Homemade caramel adds richness, but store-bought works for convenience. Just make sure to use one that tastes good and that is not too thin.