Ingredients

• 2 medium Apples peeled, cored, diced (1 3/4 cups)
• 3 Tbsp Light Brown Sugar packed
• 1/2 Tbsp Unbleached White All-Purpose Flour
• 1 tsp Ground Cinnamon
• 1 Tbsp Butter

• 1/2 cup Butter room temperature
• 1/2 cup Shortening
• 1 cup Granulated Sugar
• 1/2 cup Light Brown Sugar packed
• 2 Eggs
• 1 tsp Vanilla Extract
• 2 3/4 cups Unbleached White All-Purpose Flour
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt

• 1/2 Tbsp Ground Cinnamon
• 1/2 cup Granulated Sugar

Instructions

1. In a medium saucepan, add in the apples, brown sugar, flour, cinnamon and butter. Stir to combine.
2. Place saucepan over medium heat and let it come up to a simmer and simmer for about 3-4 minutes until the syrup is thick. Be sure to stir continuously. The apples will be soft.
3. Remove from the heat and let cool while you make your cookie dough.

1. Preheat oven to 350°F. Line your cookie sheet with parchment paper.
2. In the mixing bowl, add in the butter and shortening. Using a paddle attachment on medium speed, mix until combined. Scrape the sides of the bowl down.
3. Add granulated sugar and the brown sugar. Mix on medium until light and fluffy.
4. Add in the vanilla and one egg at a time and continue mixing. Once the egg is incorporated add in the second egg and continue mixing. Once both eggs are incorporated, scrape down the sides.
5. Add in the flour, baking powder and salt. Mix on low until the flour starts to combine with the wet mixture. Scrape down the sides and turn the mixer up to medium until everything is combined.
6. Using a large ice cream scoop, scoop the dough up. Make a well in the center of the cookie using your thumb.
7. Add a small spoon full of apple pie filling into the cookie.
8. Cover the well up with more cookie dough. Press to together and even it out with the top of the cookie scoop.
9. In a shallow bowl, add in the granulated sugar and cinnamon for the coating. Stir together.
10. Place into the cookie into the cinnamon sugar. Roll the dough into it's completely covered.
11. Place on baking sheet to bake. Leave 1 to 2 inches between each cookie.
12. Once the cookie sheet is full, bake for 12-16 minutes depending on the size of your cookies. Mine were huge and they took about 16 minutes.