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Apple Crumble Cookies with Caramelized White Chocolate, Cinnamon, and Skor Toffee Crumble Recipe

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These Apple Crumble Cookies feature a thick brown butter cookie base studded with caramelized white chocolate and cinnamon, filled with a soft stovetop apple pie filling, and topped with a crunchy Skor toffee crumble. Combining nutty, sweet, and spiced flavors, these cookies offer a rich, indulgent dessert perfect for fall or holiday seasons.

  • Author: Emma
  • Prep Time: 1 hour
  • Cook Time: 16 minutes
  • Total Time: 9 hours 16 minutes
  • Yield: 7 Cookies
  • Category: Cookies, Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Caramelized White Chocolate

  • 130 g White chocolate

Apple Pie Filling

  • 1 tbsp butter
  • 2 apples, peeled and diced into ½” pieces
  • 2 tbsp sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground cardamom
  • ⅛ tsp ground nutmeg
  • 1–2 tsp lemon juice
  • 2 tbsp all purpose flour

Toffee Crumble Topping

  • ⅔ cup all purpose flour
  • ¾ cup rolled oats
  • ⅓ cup packed brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 4 tbsp unsalted butter, cold and cubed
  • 3 Skor bars, roughly crushed

Brown Butter Apple Crumble Cookie Dough

  • 1 cup unsalted butter (for browning)
  • ½ cup white sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3⅓ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ¾ tsp salt
  • 1 tsp cornstarch
  • 130 g caramelized white chocolate, chopped into chunks (from recipe above)

Instructions

  1. Caramelize White Chocolate: Preheat your oven to 250°F (120°C). Spread the 130 g of white chocolate evenly on a parchment-lined sheet pan. Roast it in the oven for 45-60 minutes, stirring every 10 minutes until it becomes deep golden and emits a nutty aroma. Remove from oven, transfer onto a clean sheet pan, and press into a slightly solid block. Allow it to cool completely until set and hard, then chop into chunks and set aside.
  2. Prepare Apple Pie Filling: In a medium saucepan, combine 1 tbsp butter, diced apples, 2 tbsp sugar, 1 tsp cinnamon, ½ tsp cardamom, ⅛ tsp nutmeg, and 1-2 tsp lemon juice. Cook over medium heat until the apples start to soften at the edges. Stir in 2 tbsp all-purpose flour to coat the mixture, then continue cooking until the juices thicken and the apples retain a slight bite. Remove from heat and cool completely.
  3. Make Toffee Crumble Topping: In a cold bowl, whisk together ⅔ cup flour, ¾ cup rolled oats, ⅓ cup brown sugar, 1 tsp cinnamon, and ¼ tsp salt. Add 4 tbsp cold cubed unsalted butter and work it quickly with your fingertips until coarse, pea-sized clumps form. Avoid overmixing. Fold in roughly crushed pieces of 3 Skor bars. Set aside.
  4. Brown the Butter: In a light-colored saucepan, melt and brown 1 cup unsalted butter until milk solids turn golden and the butter smells nutty. Immediately pour browned butter into a bowl. Using a kitchen scale, add cold water by weight matching the butter lost during browning to return moisture. Refrigerate until the butter solidifies again and reaches fridge temperature.
  5. Make Cookie Dough: In a stand mixer bowl, pulse the chilled brown butter with ½ cup white sugar and 1 cup brown sugar on low speed until combined. Increase speed to medium and mix until smooth. Add 2 large eggs and 1 tsp vanilla extract, mixing until fully incorporated. Gradually add 3⅓ cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, ¾ tsp salt, and 1 tsp cornstarch. Mix on low until just combined. Fold in 130 g chopped caramelized white chocolate chunks evenly.
  6. Assemble Cookies: Portion dough into 5.5 oz balls. Split each ball in half and flatten the bottom half into a disc. Place 1 tbsp of cooled apple pie filling in the center, then seal with the top half, shaping into a smooth, round ball. Press the toffee crumble topping firmly onto the top and upper sides of each cookie ball, pressing it into the dough surface.
  7. Freeze and Bake: Arrange cookies on a parchment-lined baking sheet and freeze overnight. When ready to bake, preheat oven to 410°F (210°C). Bake cookies from frozen for 16 minutes until golden and cooked through. Allow to cool slightly before serving.

Notes

  • Be sure to add back water to the brown butter by weight after browning to maintain moisture—a crucial step for cookie texture.
  • Assembled cookies can be stored frozen in an airtight container for up to one month, allowing convenient baking on demand.

Find it online: https://allcookedup.com/apple-crumble-cookies-with-caramelized-white-chocolate-cinnamon-and-skor-toffee-crumble-recipe/