Apple Pie White Chocolate Chip Cookies!
 
Prep time
Cook time
Total time
 
Author:
Serves: 32-36
Ingredients
  • For the Cookies:
  • 2 cups AP flour
  • 1 large egg and1 large egg yolk – room temp
  • 2 tsp. vanilla extract
  • 1 stick unsalted butter room temp - plus ½ stick melted
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ⅛ tsp. all spice
  • ¼ tsp. cardamom
  • ¾ cup packed light brown sugar
  • ¼ brown rice syrup
  • ½ cup granulated sugar
  • 1 cup mini white chocolate chips
  • ½ cup cinnamon sweet bits (King Arthur)
  • ½ cup chopped dried apples (not freeze dried)
  • For the Apple Cider Glaze:
  • 1 cup powdered sugar
  • 2 tbsp. apple cider
  • ½ tbsp. apple brandy
  • 1 tsp. vanilla extract
Instructions
  1. In a large bowl combine all the dry ingredients and set aside.
  2. In the bowl of stand mixer fitted with a paddle attachment, cream the 1 stick of butter, granulated sugar and brown sugar until fluffy. About 3 to 5 minutes.
  3. Add the brown rice syrup and mix to combine.
  4. Add the egg and fully incorporate and then add the yolk and mix to combine.
  5. Add the vanilla extract. Scrape down sides of bowl as needed
  6. Slowly add the dry ingredients in three batches. Add the melted butter and mix to combine. Don't over mix. Stir the cinnamon bits, apples and white chocolate chips. Chill for 2 hours or up to three days covered in the fridge.
  7. Pre-heat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mat. Scoop the cookie dough out using a small ice-cream scoop or heaping tablespoon leaving space between each cookie to allow for spreading.
  8. Bake for 12 to 15 minutes until the edges are beginning to brown. Allow to cool on baking sheet for 10 minutes then remove to cool completely on a wire rack.
  9. For the glaze:
  10. While the cookies are cooling mix the powdered sugar, apple cider, apple brandy and vanilla extract in a bowl. If the glaze is too thick, add a little more apple cider to thin out. If it's too thin and a little more powdered sugar to thicken up. Should be thick enough to stick but still be pourable.
  11. Using a piping bag with a small round tip, pipe thin lines across all the cooled cookies. If you don't have a piping bag, you can use a spoon to drizzle over the cookies. Allow the glaze to set at room temperature. Store covered at room temperature for up to a week.
  12. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2018/10/20/apple-pie-white-chocolate-chip-cookies-cinnamon-spice-and-everything-nice-seriously/