Apple Pie Deep Dish Skillet Cookie! Ok. This just got real. These take the pie and knock it over the head 50 million times over. Apple Pie stuffed into a fudgy deep dish skillet cookie using the cookie dough from that Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie. Wow.
Last year I’d made Apple Pie Cookie Dough Blondies — super healthy with Chickpeas. This year, I wanted the same without the chickpeas. And this just worked beyond what I’d had in my head. Because cookie dough? Hell yes.
After two attempts with that cookie dough, and making some slight changes to the recipe…I finally got the texture I was looking for…fudgy. Super fudgy.
To serve with incredible pie, I kinda went a little step further (as usual), and accidentally made some crazy salted Caramel Apple Sauce — with warm, sweet softened apple slices to complete the entire Apple Pie lovin’ feeling. Totally optional. Totally not necessary. But totally worth the extra 10 minutes making it.
Believe it or not…this cookie pie was so easy to make. Easier than an Apple Pie and fudgy and dense like cookie dough.
And then making this salted caramel sauce to drizzle over the top of a whole container of ice cream? (okay…so maybe not a whole container but you get where I’m going with this). Complete with apple pieces? Holy mother of all things caramel.
Yeah. I’ll say a little prayer for you.
You’ll be fighting everyone for a spot at the table to share this thing. It’s crazy!
So fudgy-licious. So sticky. So gooey. Oh helloooo cookie.
The most sensual skillet cookie I think I’ve ever baked, eaten or tried. And I’ve tried a few. Ahem
Try this. Please do yourselves a favour.
And top your slice with some good old fashion ice cream.
And that caramel sauce over the top of this thing is just over the top in all its salty sweet caramel glory. A super extra sensual finishing touch.
- 2 medium-sized red apples, cored and finely diced
- 1 tablespoon butter (reduced fat or your light spread of choice is fine)
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon brown sugar
- ½ cup butter, softened at room temperature
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 cup flour
- ¼ teaspoon baking powder
- ¼ teaspoon of salt
- 1 tablespoon cinnamon sugar
- 1 Apple, cored and finely sliced
- 2 tablespoons light/reduced fat butter
- 2 tablespoons brown sugar
- Pinch of salt
- Preheat oven 176c |350f. Lightly grease an 9-inch skillet (or round pie dish) with butter/oil; wipe over excess with paper towel and set aside.
- Combine all Apple Pie Filling ingredients in a small saucepan. Bring to a boil; reduce heat and gently simmer while occasionally stirring, until apples have softened (about 10 minutes) and caramel has thickened.
- In the meantime, prepare cookie by combining the butter, sugar and vanilla into a large bowl, and whisk until light and creamy. Add the egg and whisk again until smooth.
- In another bowl, mix together the flour, baking powder and salt. Using a wooden spoon, stir flour into the batter and slowly mix until just combined (do not over beat). Spoon ⅔ the cookie dough into the pan.
- Pour the Apple Pie Filling over the cookie dough 1-inch from the edges. Spoon remaining cookie dough batter over the top of the apple mixture and sprinkle with cinnamon sugar (optional)
- Bake for 35-40 minutes until a toothpick inserted into the centre comes out slightly dirty. The cookie will be moist and fudgy when taken out, but will set and firm as it cools. Don't over bake or it will become dry.
- Once cooled, cut into 16 slices. Serve with Salted Caramel Apple Topping.
- Combine all ingredients into the same saucepan you used for the Apple Pie Filling. Bring to a boil; reduce heat and gently simmer until apple slices have softened and caramel has thickened.
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