The Recipe Rebel / Desserts
written by Ashley Fehr
4.84 from 24 votes
Prep Time 20 minutes mins
Total Time 28 minutes mins
Servings 36 cookies
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Last updated on March 11, 2024
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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.
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Pin this recipe to your favorite boardMaple Glazed Apple Crisp Cookies
written by Ashley Fehr
4.84 from 24 votes
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!
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ReviewPrep Time 20 minutes mins
Cook Time 8 minutes mins
Total Time 28 minutes mins
Cuisine American
Course Dessert
Servings 36 cookies
Calories 187cal
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
US Customary – Metric
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
Calories: 187cal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 173mg | Potassium: 38mg | Fiber: 1g | Sugar: 17g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Keywords apple cookies, apple crisp cookies
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Meet Ashley
My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!
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Reader Interactions
Comments
Kate says
8-9 minutes not nearly enough. These are a gooey unmanageable mess! Also, one inch balls makes twice as many cookies as streusel. After 3 dozen pans of flat, gooey cookies, I put the rest in a brownie pan rather than deal with the mess.
Reply
Evelyn says
I haven’t tried this recipe yet but I’d like to. I love apple crisp. But does one medium apple really equal 1 3/4 cup of chopped apple?
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The Recipe Rebel says
Hi Evelyn! Mine did but you’ll need to measure it out! Enjoy!
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Jamie says
Do you think using maple extract instead of vanilla would be good? Or a little maple extract in the icing?
Reply
The Recipe Rebel says
It would definitely bump up the maple flavoring! Let me know how it goes if you decide to experiment!
Reply
Antonietta says
Hello
Can you use apple pie filling in place of fresh apples?Reply
The Recipe Rebel says
Hi! I’m not sure that will work. The fresh apples need the excess moisture removed before adding them to the recipe and I think the apple pie filling will just be too wet.
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Jessiac Garrigues says
Does the maple glaze harden after it sets? Wondering for transportation/light stacking. These look delicious. Thank you!
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The Recipe Rebel says
Hi Jessica! Yes, it does!
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Rhonda says
Hi, I want to try this recipe soon and wondered if the powdered icing sugar is different than powdered sugar (like confectioner’s sugar for frosting)?Thanks!
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The Recipe Rebel says
Hi Rhonda, they are the same thing. Hope you enjoy the cookies!
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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
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Ashley Fehr says
Hi Angie! Unfortunately I haven’t tried freezing the dough. I usually just bake the cookies and freeze those!
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Keith says
You call for “large oats”, what are you calling large oats? Rolled oats?
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Ashley Fehr says
Yes large flake or rolled oats
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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?
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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!
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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!
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Ashley Fehr says
Thanks Meg! I’m so glad you like them!
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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?
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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!
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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
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Ashley Fehr says
I do like Granny Smith for these, but any will work!
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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!
Reply
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!
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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.Reply
Ashley Fehr says
Thanks Kelly! I’m so happy to hear that!
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Teri Crosmas says
The cookies were so good! Mine did not look like yours though. How did you do the drizzle so nicely? I put it in a piping bag but l like how you did yours better.
Any tips?
I felt like l had to bake these longer then it called for and l finally just took them out but they still looked like they neede to be baked even longer. By they did seem to firm up a bit more once they sat to cool. But they taste amazing.Reply
Ashley Fehr says
Thanks Teri! The bake time will definitely depend on how large or small your cookies are. When I make mine to get 36 cookies, then 8-9 minutes is prefect for mine. Also, oven temperatures and the type of baking pan can make a difference! I just drizzled my glaze on with a spoon! I would just make sure it’s not too thin — when it’s a little on the thicker side it’s easier to control where it goes. I hope that helps!
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Debbie Eckstein says
hi ashley! i always look through the comment section before asking my question so that you don’t have to answer twice! Lol. i didn’t find my question, so here it is. could you grate the apples instead of finely chop? Thanks!
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Ashley Fehr says
Hi Debbie! I appreciate that! I haven’t actually tried but I think you could definitely grate the apples instead of chop. Now I want to try it!
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Heather says
Just wow.
This recipe is a complete stunner! Can’t wait to bring these to my office cookie swap tomorrow.
Protip for any of you concerned about spreadage from the moisture in the apple – I diced mine up fine as directed, and then very gently pressed it between two paper towels. This absorbed the excess moisture (I’m sure the juice level varies apple to apple).
This recipe will be a new holiday tradition for me!
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Ashley Fehr says
Thanks Heather, and great tip! They are one of my favorite cookies!
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Jennifer says
These are so yummy! Family loves them!💜💙
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Ashley Fehr says
Thanks Jennifer!
Heather says
The apples in your cookies look like they still have the peel on – is this correct? Gonna try this recipe this week for a cookie exchange!
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Ashley Fehr says
I don’t usually peel apples for baking, so there’s a good chance 🙂 I hope you enjoy them!
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Heather says
They. Turned. Out. Perfect.
Kimberly Broussard says
My daughter is going to try baking these. Have you ever tried baking them again? Are the amounts right with the butter?
Regarding and earlier complaint about them: Made the scratch recipe, as they sounded delicious. Unfortunately, there are some issues with the recipe. Too much butter, no matter how long the dough chilled, led to a serious case of cookie spreadage. Upped the oven temp 25 degrees, still a mess. The streusel recipe produced way too much for the amount of dough, had over half of it left over, and after baking, I can’t see the streusel. Again, with all the butter in the dough combined with the butter in the streusel, the streusel just melted into the cookies while spreading. I might try again, using at least half shortening for part of the butter, and cutting the streusel recipe in half.
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Ashley Fehr says
The dough recipe is my mother’s chocolate chip cookie dough that she’s been using for more than 20 years — there’s nothing wrong with the amount of butter in the recipe. If you add too much apple, there might be extra moisture which could cause spreading, but I personally have never had that issue.
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Michelle Stevens says
I have made the from scratch recipe many times and have found that if the apple(s) are NOT finely chopped there does seem to have moisture issue. Also one trick that I use to get even sized cookies is to use my small melon scoop instead of hand rolling them, gives a perfect size and allows for easier dipping in the streusel. This recipe is a favorite among my husband and kids- they call them the “crack” cookies for how addictive they are!
Ashley Fehr says
Those are such great tips! Thanks for sharing! I’m also glad your family has been enjoying them so much!
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