Apple Pie Filling
- 4 medium apples
- 5 tbsp sugar
- 4 tbsp water + 2 tbsp
- 3 tbsp butter
- 2 tsp cinnamon
- 4 tsp cornstarch
- 3 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 2 sticks softened butter
- 1 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- Splash of vanilla extract
- Cinnamon sugar: 1/2 cup granulated sugar + 2 tbsp cinnamon
- To make the filling, peel and core apples. Cut into small chunks (about ¼ inch cubes).
- In a saucepan, melt the butter and add the cinnamon. Stir in the sugar, water, and cubed apples. Cook on medium-low until the apples are slightly softened.
- In a small bowl, combine the cornstarch and 1 tbsp water. Slowing pour into the apple mixture, stirring continuously. Continue to cook until the apples are soft and the mixture has thickened. Set aside to cool.
- Next, make the cookies. Preheat oven to 350 degrees.
- In a bowl, combine the dry ingredients (flour, cornstarch, baking soda, salt).
- In a stand mixer, beat the butter and sugars until light and fluffy, about 4-5 minutes.
- Add in the eggs and vanilla extract and mix until combined.
- Gradually add in the flour mixture on low speed until just combined.
- Place dough in the fridge for 30 minutes to chill.
- Make the cinnamon sugar by mixing the granulated sugar and cinnamon.
- Using a cookie scoop, scoop dough balls, and roll in the cinnamon sugar. Place on the prepared baking sheet.
- Bake the cookies until golden around the edges, about 12-15 minutes. Remove the cookies from the oven and immediately press an indentation in the centre of the cookie (using the back of a tsp measure works perfectly). Let the cookies cool and dollop a small scoop of the apple pie filling in the middle.