Giant Apple Compote Cookies

Ingredients

• 2 pieces Cooking apples (peeled, cored, diced)
• 80 g Brown sugar (for the compote)
• 1 teaspoon Ground cinnamon (or powdered vanilla)
• 15 g Cornstarch (to thicken the compote)
• 100 ml Cold water (for the cornstarch mixture)
• 120 g Unsalted butter (at room temperature, soft)
• 200 g Sugar (or brown sugar) (for the cookie dough)
• 1 piece Egg (at room temperature)
• 1 pinch Fine salt (balances the flavors)
• 0.5 teaspoon Powdered vanilla (or ground cinnamon)
• 180 g All-purpose flour (no need to sift)
• 1 teaspoon Baking powder (leavening powder)
• 30 g Additional brown sugar (to coat the dough balls)

Instructions

1. Prepare the apples

   Peel, remove the core and cut the two large apples into small dice.

   Time: PT10M

2. Cook the apples

   Place the apple dice in a large saucepan, add 80 g brown sugar and 1 teaspoon ground cinnamon. Stir and bring to medium heat.

   Time: PT5M

3. Prepare the cornstarch mixture

   In a small bowl, dissolve 15 g cornstarch in 100 ml cold water until no lumps remain.

   Time: PT5M

4. Thicken the compote

   Let the apples cook 5‑6 minutes, stirring until very tender, then incorporate the cornstarch mixture. Stir until a thick sauce forms.

   Time: PT5M

5. Cool the compote

   Remove the saucepan from heat and let the compote cool to room temperature.

   Time: PT10M

6. Prepare the cookie dough

   In the bowl, cream 120 g soft butter with 200 g sugar until a creamy texture is achieved. Add the egg, salt and powdered vanilla, then mix. Incorporate 180 g flour and 1 teaspoon baking powder, mix until a homogeneous dough forms.

   Time: PT10M

7. Dough rest (optional)

   Cover the dough and place in the refrigerator for 15 minutes or freeze for later use.

   Time: PT15M

8. Form the balls and coat

   Divide the dough into 6 equal portions, form large balls and roll them in the additional brown sugar. Place the balls on a baking sheet lined with parchment paper.

   Time: PT10M

9. First bake

   Bake the balls at 180°C for 6‑7 minutes until they begin to turn lightly golden.

   Time: PT7M

   Temperature: 180°C

10. Add topping and second bake

    Remove the sheet, flatten each cookie with the back of a tablespoon, place a generous spoonful of compote in the center, then return to the oven for an additional 10 minutes.

    Time: PT10M

    Temperature: 180°C

Nutrition Facts

Calories

260

Protein

3 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cooking apples: pears
• Instead of Brown sugar: white sugar
• Instead of Ground cinnamon: powdered vanilla
• Instead of Cornstarch: rice flour
• Instead of Powdered vanilla: ground cinnamon

Equipment Needed

• Medium saucepan
• Mixing bowl
• Whisk
• Silicone spatula
• Kitchen scale
• Measuring teaspoon
• Baking sheet
• Parchment paper
• Oven

Critical Steps — Do Not Skip

• Cook the apples until very tender
• Thicken the compote properly with the cornstarch mixture
• First bake the balls before adding the topping
• Second bake to set the topping and achieve a melt‑in‑your‑mouth texture

Chef Tips from the Video

• For a caramel note, replace half the brown sugar with dark brown sugar
• Lightly dust with powdered sugar after the second bake for an elegant finish

Troubleshooting

Storage

Refrigerator: Store the cookies in an airtight container 3‑4 days.

Freezer: Unbaked cookies (dough balls) keep for 1 month in the freezer; the compote keeps 2 months.

Room temperature: At room temperature, the cookies stay fresh 1‑2 days.

Make-Ahead Tips

• Prepare the apple compote the day before and keep it refrigerated
• Freeze the raw dough balls for quick baking later