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Caramel Snickerdoodle Apple Crisp Cookie

A delectable, chewy brown butter snickerdoodle topped with baked apples, crisp topping, caramel, and sea salt!
Servings 12 Jumbo Cookies

Ingredients
  

Brown Butter Snickerdoodle Cookies

  • 2.5 cups All Purpose White Flour
  • 1/4 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • 1.5 tsp Cream of Tartar
  • 2 Large Eggs at Room Temperature
  • 1.25 cup White Sugar Plus 1/4 cup and 1 tbsp of cinnamon to roll
  • .25 cup Light Brown Sugar
  • 2 tsp Vanilla Extract
  • 1 cup & 2 Tbsp Butter
  • 1 tsp Salt
  • 1 tbsp Cornstarch
  • Flaky Sea Salt to Garnish

Baked Apples

  • 7 cups Diced, Peeled Apples Baking Apples like Honeycrisp, Cortland, etc
  • 2 tbsp fresh lemon juice Toss over sliced apples to keep from browning
  • 1 cup Water
  • 6 Tbsp White Sugar
  • 6 Tbsp Light Brown Sugar
  • 1 Tbsp Cinnamon
  • .25 tsp Salt
  • 4 Tbsp Butter
  • 4 Tbsp Cornstarch Slurried with 5 Tbsp of water

Crisp Topping

  • 1/3 cup Light Brown Sugar
  • 4 tbsp Melted Butter
  • 2/3 cup White Flour
  • 2 tsp Cinnamon
  • 1/3 cup Oats

Caramel Sauce

  • 1/4 cup Butter
  • 1/2 cup Light Brown Sugar
  • 1/2 cup Heavy Cream
  • 1/4 tsp Salt
  • 1 tsp Vanilla

Instructions
 

Cookies

  • Preheat Oven to 350 and set up baking sheets with parchment paper
  • Add butter to a small saucepan on medium and continuously stir with a rubber spatula. Do this until melted and milk deposits seperate and the butter turns amber. Take off the heat and cool for at least 15 minutes. It needs to be completely cooled to room temperature before adding to wet ingredients.
  • In a separate bowl mix together all the dry ingredients (flour, cream of tartar, cornstarch, baking soda, baking powder, and salt).
  • In another bowl mix together the browned butter and sugar. Add in vanilla and eggs then add in the dry ingredients. Mix will feel very soft. Pop into the fridge for 30 minutes.
  • In another bowl mix together the 1/4 cup of white sugar with cinnamon to roll the cookies in. Use a cupcake style scoop to scoop out the cookies if you are doing the jumbo cookies. Use a regular scoop for smaller cookies. Once scooped, roll in your hands and roll in the cinnamon sugar mixture. Then place onto baking tray.
  • Place up to 6 jumbo cookie balls on a sheet at a time. Bake for 12-14 minutes
  • Allow to cool on the pan and then move to a cooling rack.

Baked Apples

  • Slice and dice apples. Add lemon juice to keep from browning and set aside.
  • Melt butter in large saucepan on a medium-medium high heat. Stir in cinnamon, sugar, and salt.
  • Once nicely combined, add in water and stir until combined. Then add in cornstarch water slurry. Stir until it starts to thicken and bubble.
  • Add in chopped apples and stir to combine. Then cover with a lid. Drop temp to a simmer and let them cook for 6-10 minutes depending on your selection of doneness.
  • Take off burner and set aside for assembly.

Crisp Topping

  • Preheat Oven to 350
  • Combine melted butter with all ingredients until thorough combine.
  • On a sprayed baking sheet, crumble out the mixture evenly across the sheet. Bake for 10-12 minutes, let cool and set aside.

Caramel Sauce

  • In a small pot, over medium high heat combine the cream, butter, brown sugar, and the salt. Whisk occasionally until the butter is melted.
  • Bring the mixture to a low simmer and turn the heat down to medium and let it simmer for 5 minutes. Stir this ever minute.
  • Remove from heat and stir in vanilla.

Cookie Assembly

  • Once everything is completed, assemble the cookie! I do a layer of apples, then crisp, and swirl caramel on top. I then top it with a sprinkling of flaky sea salt.