Apple Crisp Snickerdoodle Skillet Cookie
Hey there cookie lovers! Today, I want to share a delightful recipe for apple crisp snickerdoodle skillet cookies that will definitely satisfy your sweet tooth. We’re combining the classic flavors of snickerdoodle cookies with the deliciousness of apple crisp. Are you ready to dive into this mouthwatering creation? Let’s get started!
Skillet cookies with a snickerdoodle base and apple crisp top. With every bite, you’ll experience the perfect balance of cinnamon-sugar goodness and the tartness of apples. It’s a combination made in dessert heaven!
These skillet cookies are not only delicious but also great for sharing with loved ones. So, whip up a batch and spread the joy. Your friends and family will thank you!
Happy baking, everyone!
Apple Crisp Snickerdoodle Skillet Cookie
Snickerdoodle cookies serve as the base for an apple crisp topping.
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Ingredients
Snickerdoodle Cookie Base
- 1 pouch 17.5 oz Betty Crocker™ Sugar Cookie Mix
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 3 eggs
- 1/2 cup butter softened
Oat Topping
- 1/2 cup quick-cooking oats
- 1/2 cup loosely packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup butter softened
- 1 tablespoon water
Apple Topping
- 1 can 21 oz apple pie filling
Instructions
- Heat oven to 375°F. Lightly grease 9-inch cast-iron skillet with shortening or spray with cooking spray.
- In large bowl, beat cookie mix, 1/2 teaspoon cinnamon, the vanilla and eggs with electric mixer until just combined. Add 1/2 cup butter; beat until smooth. Spread mixture in skillet.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven; place skillet on cooling rack.
- Increase oven temperature to 425°F. Grease cookie sheet with shortening or line with cooking parchment paper.
- To make Oat Topping, in small bowl, stir together oats, brown sugar, granulated sugar, flour and 1 1/2 teaspoons cinnamon. With fork, mash 1/2 cup butter into dry mixture until crumbly. Sprinkle water over mixture; stir briefly. Spread mixture on cookie sheet.
- Bake at 425°F 5 to 8 minutes or until mixture is golden brown around edges and bubbly in center. Remove from oven; break up topping with fork. Topping will be soft at first, but will harden as it cools. Cool topping completely on cookie sheet.
- Top Snickerdoodle Cookie Base with apple pie filling. Heap oat topping over pie filling. Spoon whipped topping onto top center of dessert; sprinkle with additional cinnamon. Store in refrigerator.
Tried this recipe?Let us know how it was!
