A scratch-made cookie filled with fresh apple chunks and topped with brown sugar cinnamon streusel, drizzle with maple glaze. All the flavors of apple crisp in a chewy cookie!
You guys, I had a total breakthrough.
I was telling my husband how I had not much to do on a particular Saturday, besides a few things on the blog and maybe bake some buns. So he says to me, “you should make cookies.”
I started thinking about holiday flavours and Christmas baking.
And I started thinking about streusel, because that’s totally a normal direction for my brain to go on a Saturday morning.
And it came to me: Apple Crisp Cookies.
Love baking with apples? Check out these Cinnamon Apple Muffins Recipe, Baked Maple Glazed Apple Crisp Doughnuts or this Perfect Apple Pie next!
I started with my mom’s Chocolate Chip cookie recipe as a base, add chunks of apple, and a brown sugar oat streusel on top. And it would be amazing.
I was a little nervous though, that something wouldn’t work and they would bake too flat or the apples would be crunchy, and on and on.
Except they were perfect.
I mean, they are totally, insanely delicious.
You don’t even need the maple glaze…. but if you’re feeling like you need a little extra indulgence? Do it. Maple + apples + streusel + cookies rocks my world.
Tips for Making the Best Apple Crisp Cookies:
- Chop the apples very fine — large chunks of apple will make for soggy spots and increase spreading in cookies.
- Try to have an even amount of apple in each cookie – the apples release some moisture into the cookie, so large amounts of apple in a single cookie can result in a soggy cookie.
- Dry the chopped apples – this tip from a reader comment can help reduce excess moisture and prevent spreading.
More apple desserts you’ll love!
- This Apple Bread is a sweet treat that doubles as a healthy breakfast.
- These Apple Crisp Cinnamon Buns are a decadent fall twist on a cinnamon roll!
- These Apple Crisp Blondies are a mash up of a classic blondie and apple crisp.
- This Apple Crumble Pie is a classic apple pie with a crunchy streusel topping.
Maple Glazed Apple Crisp Cookies
written by Ashley Fehr
Ingredients
- 1 1/4 cups butter room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 tsp vanilla
- 2 large eggs
- 3 1/4 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 medium apple finely chopped about 1 ¾ cups of apple
Streusel
- 1/4 cup butter cold
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/4 cup flour
- 1/3 cup large oats
Glaze
- 1/2 cup powdered icing sugar
- 2-3 tbsp maple syrup
Instructions
- In the bowl of a stand mixer (or you can use a handheld), cream together butter and sugar until light and fluffy. Add the eggs and vanilla and beat until smooth.
- Add the flour, salt, and baking soda and beat just until combined.
- Dry chopped apples on a paper towel to remove excess moisture. Add apples and mix until just combined.
- Cover with plastic wrap and refrigerate 1 hour (I find the juices from the apples makes the dough a bit stickier than normal — the chilling helps with this).
Streusel
- While your cookie dough is chilling, make the streusel. Combine butter, brown sugar, granulated sugar, cinnamon, flour and oats with a pastry cutter (or your fingers!) until crumbly. Set aside until needed.
- Preheat the oven to 350 degrees and line baking sheets with parchment paper.
- Roll cookie dough into 1″ balls and dip in streusel, pressing the streusel into the top of the cookie with your fingers if needed (you only want the streusel on the top half).
- Place on a baking sheet 2″ apart and bake for 8-9 minutes, until edges are just golden and centers are just set (if you overbake, they will puff up and be dry). Cookies will be slightly puffed but will sink down as they cool.
Glaze
- Combine powdered icing sugar and enough maple syrup to make a smooth glaze. Drizzle over cookies and allow to cool until set (the glaze will firm up nicely so the cookies can be stacked).
Nutrition Information
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A says
These cookies have won me multiple cookie swap awards! Been making them for years and they are universally loved. THANK YOU! I would say after making these many times: VERY finely dice the apples – super fine. I find I have to refrigerate longer such as over 2 hours or do 1 hour in freezer. I’ve made these in 5 different ovens and you just need to very closely watch the edges rather than stick to the cook time listed – ovens vary and I’ve seen anywhere from 8 – 17 mins work with the same dough-ball size and pans.