Apple Crisp Cookies
These irresistible Apple Crisp Cookies transform the classic fall dessert into a handheld treat, featuring chunks of cinnamon-spiced apples folded into a brown sugar cookie base, crowned with a buttery oat streusel topping for the perfect crispy-chewy contrast.
Ingredients
For the Cookie Base
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup unsalted butter softened
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups diced apples about 2 medium apples, preferably Granny Smith or Honeycrisp
For the Streusel Topping
- 1/2 cup old-fashioned rolled oats
- 1/3 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter cubed
Instructions
- Prepare your oven and pans. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Make the streusel topping first. In a medium bowl, combine the oats, flour, brown sugar, and cinnamon. Using your fingers or a pastry cutter, work the cold butter into the mixture until it resembles coarse crumbs. Place in the refrigerator while preparing the cookie dough.
- Prepare the apples. Peel, core, and dice the apples into small 1/4-inch pieces. If your apple pieces are too large, they’ll release too much moisture during baking.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined.
- Cream the butter and sugars. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the wet ingredients. Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
- Combine wet and dry ingredients. Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined. Do not overmix or your cookies will be tough.
- Fold in the diced apples gently with a spatula until evenly distributed throughout the dough.
- Portion and top the cookies. Using a cookie scoop or tablespoon, drop rounded portions of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle each cookie generously with the chilled streusel topping, pressing it lightly into the dough.
- Bake until golden. Place in the preheated oven and bake for 12-14 minutes, or until the edges are lightly golden but the centers still look slightly underdone (they’ll continue cooking on the hot baking sheet).
- Cool properly. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the best texture contrast, dice your apples into small pieces (about 1/4 inch) so they cook through properly while baking.
- Granny Smith or Honeycrisp apples work best in these cookies because they hold their shape during baking and provide a nice tartness that balances the sweet cookie.
- Make-ahead tip: The streusel topping can be made up to 3 days ahead and stored in the refrigerator.
- The cookie dough can be prepared and refrigerated for up to 24 hours before baking, which actually enhances the flavor development.
- To freeze: Baked cookies can be frozen for up to 3 months. Thaw at room temperature before serving.
- For extra flavor, you can add 1/2 cup of chopped walnuts or pecans to the cookie dough.