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Apple Crisp Cookies

Apple crisp cookies pair soft, buttery centers with tender cinnamon apple filling and an oat-pecan crisp topping. The cookies bake on parchment-lined sheets until the edges are lightly golden and set.
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Prep Time 25 minutes
Cook Time 23 minutes
Chilling and cooling 40 minutes
Total Time 1 hour 28 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the apple filling
  • 1 apple medium, peeled, cored, and finely diced
  • 2 tbsp light brown sugar packed
  • 0.25 tsp ground cinnamon
  • 1 tsp cornstarch
  • 2 tbsp water divided
For the crisp topping
  • 0.33 cup old-fashioned rolled oats
  • 2 tbsp pecans finely chopped
  • 2 tbsp turbinado sugar
  • 1 tbsp canola oil
For the cookies
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp fine salt

Equipment

  • 2 18x13-inch baking sheets

Method
 

  1. Preheat the oven to 350°F.
  2. Line two 18x13-inch baking sheets with parchment paper.
Make the apple filling
  1. Combine the apple, brown sugar, cinnamon, and 1 tablespoon of the water in a small saucepan; cover and cook over medium-low heat for 5–7 minutes, stirring occasionally, until the apple is tender.
  2. Stir the cornstarch into the remaining 1 tablespoon water.
  3. Stir the cornstarch mixture into the apples and cook uncovered for 1 minute, until thickened.
  4. Transfer the filling to a small bowl and cool completely.
Make the crisp topping
  1. Stir together the oats, pecans, turbinado sugar, and canola oil in a small bowl until evenly coated.
Make the cookie dough
  1. In a medium bowl, whisk together the flour, baking powder, and salt.
  2. In a large bowl, beat the butter and granulated sugar until creamy, about 2 minutes.
  3. Beat in the egg and vanilla.
  4. Mix the flour mixture into the butter mixture just until no dry streaks remain.
  5. Cover and refrigerate the dough for 30 minutes.
Assemble and bake
  1. Scoop the dough into 16 portions, about 2 tablespoons each, onto the prepared sheets, spacing them about 2 inches apart.
  2. Flatten each portion slightly and make a deep indentation in the center.
  3. Divide the cooled apple filling among the indentations.
  4. Sprinkle the crisp topping evenly over the cookies, pressing it gently into the filling.
  5. Bake for 14–17 minutes, rotating the sheets halfway through, until the cookie edges are lightly golden and set.
  6. Cool the cookies on the baking sheets for 10 minutes.
  7. Transfer the cookies to a wire rack to cool completely.

Notes

For the best texture, let the apple filling cool completely before adding it to the dough. Store the cookies in an airtight container in the refrigerator for up to 3 days; they can be frozen. For a dairy-free option, use a plant-based butter stick in place of the butter.