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Apple Pie Cookies

Servings: 4 Dozen


  • 1 package refrigerated pie dough (pre-made or homemade)
  • 5 apples, (I used 2 Granny Smith and 3 Honeycrisp)
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch

Streusel Topping

  • 2 1/4 cups flour
  • 2/3 cup light brown sugar
  • 2/3 cup sugar
  • 2/3 cup old fashioned rolled oats
  • 1 pinch salt
  • 14 tbsp unsalted butter, melted


  • Preheat the oven to 350F and spray a muffin tin (or up to 4 if you have them) with nonstick cooking spray.
  • Cut the pie dough out into 2" rounds and put them into the wells of the prepared muffin tins.
  • Peel and core the apples and chop into thin, small cubes (using an apple peeler for this makes this process a lot easier).  Mix the chopped apples together with the sugar, cinnamon, lemon juice and cornstarch. 
  • Cook the apples in a medium skillet on the cooktop for 5-10 minutes, until they've released their juices and become tender.  Set aside.
  • Whisk together the flour, brown sugar, sugar, oats and salt until well combined.  Add in the melted butter and stir until it's well incorporated.  
  • Now start assembling your cookies!  Put a  tablespoon of apple filling into each well (you want a full, thin layer of apples) and top with a heaping tablespoon of streusel topping.  Gently press the streusel down onto the apples.
  • Bake the cookies for 17-20 minutes, until golden brown around the edges.  Allow the cookies to cool in the muffin tin for at least 10 minutes before removing and allowing to cool completely.  


Recipe slightly adapted from Lovely Little Kitchen.