How to Make
Apple Pie Cookies

Apple Filling:

1. In a large skillet, combine butter, diced apples, brown sugar, and cinnamon.
2. Place over medium heat and cook, stirring frequently, until the butter and sugar melt and the mixture starts to simmer. If the mixture starts splattering, reduce your heat to maintain a gentle simmer. Continue cooking for about 5-10 minutes or until the apples have softened but still have a slight bite to them.
3. In a separate small bowl, mix together cornstarch and water to dissolve. Pour the cornstarch mixture over the apples. While stirring constantly, cook for another 30-60 seconds or until it boils and the sauce has thickened.
4. Transfer the apple mixture to a heat safe bowl and set aside to cool completely to room temperature before using.

Cookie Dough:

1. Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together flour, cinnamon, baking powder, and salt. Set aside.
3. In a large bowl, combine butter and brown sugar. Using an electric mixer fitted with the paddle attachment or a wooden spoon by hand, cream together until light and fluffy.
4. Mix in the whole egg, egg yolk and vanilla. It's ok if the mixture separates and looks a little grainy. Just make sure there aren't any large chunks of butter.
5. Add the dry ingredients and fold together until you no longer see any dry streaks. 

Cinnamon Sugar:

1. In a shallow bowl, mix together sugar and cinnamon.
2. Using a large cookie scoop, portion out 3 tablespoon sized balls of cookie dough and drop them into the bowl of cinnamon sugar. Toss to coat all sides in the sugar mixture.
3. Place cookies on your parchment lined baking sheet, leaving about 2-3 inches of space between each ball of dough.
4. Use a measuring teaspoon or your thumb to push down the center of each cookie to create an indent. Fill the centers with around 1 teaspoon of your cooled apple filling.
5. Bake the cookies in the center of your preheated 350°F oven for 10-12 minutes or until golden brown around the edges.
6. Cool the cookies for 5 minutes on the tray then transfer onto a wire rack to cool completely. Continue baking the rest of the cookies in batches - make sure the baking sheet is fully cooled before adding the next round of cookies.