Snickerdoodle cookie dough:

• Add the unsalted butter, granulated sugar and dark brown sugar to the bowl of your stand mixer (or use an electric hand-mixer). Whisk for ~3 minutes until the mixture looks creamy and fluffy. Add the egg, egg yolk and vanilla, and whisk again until well combined
• In a separate bowl, sift in the all purpose flour, cream of tartar, baking soda, baking powder and salt. Mix thoroughly
• Add the dry ingredients to the butter mixture in 2 to 3 additions, using a rubber spatula to gentle mix them together until just combined
• Use a 2 tbsp cookie scoop to scoop ~10-12 large cookie balls from the cookie dough. Cover and place in the fridge for at least 1 hour, while you work on the apple pie filling and caramel sauce

Apple pie filling:

• While the cookie balls are chilling, make the apple pie filling. Add the chopped apples, lemon juice, dark brown sugar, cinnamon powder and all purpose flour to a nonstick pan
• Stir and cook over low heat for 10-12 minutes until the apples are just tender (they should have some crispiness to them)

Brown sugar caramel sauce:

• For the caramel sauce, place the dark brown sugar, unsalted butter, and heavy cream to a nonstick saucepan. Stir and cook over low heat for about ~5 minutes or until a silky dark golden caramel sauce forms. Mix in the salt

Cinnamon sugar topping and baking: 

• In the last 20 minutes of chilling the cookie dough, pre-heat your oven to 375F and line 2 cookie sheets with parchment paper
• In a small bowl, mix the granulated and cinnamon powder to make the cookie topping
• Remove the chilled cookie balls from the fridge. Use your palms to gently form a smooth ball with each, and coat each ball in the sugar topping generously. Place the balls on the cookie sheets, keeping at least 3” of space between them  
• Bake the cookies for 10-12 minutes until they are slightly soft to touch in the middle. Remove from the oven, and immediately gently press a cookie scoop into the middle of each cookie to create an indentation. Let the cookies cool down for 15-20 minutes

Assembly:

• Whenever you're ready to serve, top each cookie with a generous amount of the apple pie filling
• Decorate the cookies by drizzling over the caramel sauce. Serve and enjoy!

 

Video Tutorial:

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