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.
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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Angie says
Hi Ashley… I’m planning on making these… but I have a question… I’m making all my cookie doughs ahead of time and freezing them.. off work do you hand surgery.. do you know if the dough will freeze without apples being weird
Ashley Fehr says
Hi Angie! Unfortunately I haven’t tried freezing the dough. I usually just bake the cookies and freeze those!
Keith says
You call for “large oats”, what are you calling large oats? Rolled oats?
Ashley Fehr says
Yes large flake or rolled oats
Michelle says
I tried making these for my family, and they all came out under baked. I followed the recipe exactly, but I still had to put them in for longer then stated. Any idea what I did wrong?
Ashley Fehr says
Hi Michelle! If the cookies were a little larger, or the oven temperature a little lower (sometimes a separate oven thermometer can help figure that out), or the pan thinner or lighter in color, then it can take a little longer to bake. The important thing is to look for signs of doneness!
Meg says
I have made this recipe multiple times over the years, and always for special events. Whether it be someones birthday or a bridal shower, I can show up with enough cookies for 4 per person and they are the first dessert to go every time. Thankful for the creativity that went into developing this amazing recipe!
Ashley Fehr says
Thanks Meg! I’m so glad you like them!
Jason says
Hi Ashley! These are delicious. I’ve made both the standard and the cake mix version of these cookies for Christmas the last few years, and they’re a hit each time. I was looking for the cake mix version that I used before (because I’ve been asked to make a lot this year) and I don’t see it on the website. Is it available anywhere?
Jason says
update: found them on the Internet Archive. Thanks again for the recipes, I’m excited to give these out to neighbors later this week!
Ashley Fehr says
Thanks Jason! I’m glad you like them!
Adam M says
What is the best type of apple to use for this recipe? I’m leaning towards Granny Smith for the tartness but I’m worried that they will be too crispy. I do think I’m going to try to dehydrate the apples a little bit first but there are just so many different apples
Ashley Fehr says
I do like Granny Smith for these, but any will work!
Ally says
Hi Ashley. The flavors on this cookie were AMAZING! Definitely felt/smelled like fall in our house.
I had a question and tried to look through the comments to be sure it wasn’t already asked.
I rolled the dough into a ball and then rolled the top half into the streusel. But when it baked, the cookie spread (which I expected) but I couldn’t get the streusel to stay in the center. Any tips on how to get it to look as beautiful as yours?
Can’t wait to make these again for the holidays!
Ashley Fehr says
Hi Ally! I don’t know that mine stays in the center either — it will spread with the cookie! I just try to get really good coverage on the top half so that as it spreads, there is a little bit everywhere. I hope that helps!
Kelly says
Found this recipe a week ago and made them yesterday. In a word – amazing!
Oh my gosh! Best. Cookie. Ever. Will definitely be making these again. And again. And again. You hit this one out of the park Ashley! I can see these during the holidays.
Ashley Fehr says
Thanks Kelly! I’m so happy to hear that!