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Prep Time 15 minutes
Cook Time 20 minutes

Ingredients
  

Apple Filling

  • 2 ½ cups peeled & finely diced apples 3 large or 4 small apples, I recommend Granny Smith, Jonagold, Honeycrisp, Braeburn, or Pink Lady
  • 1 tbsp lemon juice
  • ½ cup water
  • ⅓ cup packed brown sugar
  • 1 ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tbsp cornstarch

Cookies

  • 3 cups all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • 2 sticks unsalted butter room temperature, 1 cup
  • 1 ¼ cups brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • Caramel Sauce – I used store bought jarred sauce

Instructions
 

Apple Filling

  • Combine the diced apples, lemon juice, water, brown sugar and all spices & cornstarch in a skillet over medium-low heat on the stove. Stir occasionally while mixture simmers, 5-7 minutes or until the apples are tender. Note: you can make the apple filling up to 3 days ahead of time and store in the fridge until ready to use.

Cookies

  • Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper.
  • In a mixing bowl combine the flour, cornstarch, baking soda, cinnamon and salt. Set aside.
  • In a larger mixing bowl combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 2 minutes. You want this mixture to be fluffy and pale in color.
  • Add in the eggs and vanilla extract, beat for 30 seconds.
  • Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick. I like to finish mixing the flour into the dough by hand with a spatula.
  • Use a cookie scoop to form golf ball sized cookie dough balls, roll into a smooth ball between your hands. Place about 8 cookies on a cookie sheet lined with a silicone baking mat at a time. I recommend only baking 1 cookie sheet at a time for even baking.
  • Bake the cookies for 10-12 minutes, then add the filling. Carefully remove the pan from the oven. Use the back of a tablespoon to create a well in the center of each cookie. Add about a tablespoon of filling to each cookie. Return to the oven and bake for 3-4 additional minutes. Allow the cookies to cool for 15 minutes on the baking sheet before removing. Drizzle with caramel sauce.