Pin this Chewy churro-inspired cookie pops filled with spiced caramelized apples and topped with a drizzle of caramel. Perfect for parties and fall gatherings!
I first made these cookie pops for my kids' autumn-themed birthday party, and they were the star of the dessert table. Their chewy texture and warm apple filling made everyone ask for the recipe.
Ingredients
- 2 medium apples: Peeled, cored, and finely diced
- 2 tbsp unsalted butter: For apple filling
- 2 tbsp brown sugar: Sweeten apple filling
- 1/2 tsp ground cinnamon: For apple filling & dough
- 1/4 tsp ground nutmeg: For apple filling
- Pinch of salt: For apple filling
- 2 1/4 cups all-purpose flour: For cookie dough
- 1/2 tsp baking powder: In dough
- 1/2 tsp salt: In dough
- 1 cup unsalted butter, softened: For dough
- 3/4 cup granulated sugar: In dough
- 1/4 cup light brown sugar: In dough
- 1 large egg: In dough
- 1 tsp vanilla extract: For flavor
- 1/2 cup granulated sugar: For coating
- 2 tsp ground cinnamon: For coating
- 12 lollipop sticks: For assembly
- 1/2 cup soft caramels, melted: For topping
- Flaky sea salt (optional): For garnish
Instructions
- Prepare the Spiced Apple Filling:
- In a small skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, nutmeg, and salt. Cook, stirring, until apples are tender and mixture is syrupy, about 5 to 7 minutes. Let cool completely.
- Make the Churro Cookie Dough:
- In a bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate large bowl, beat softened butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Beat in egg and vanilla. Gradually add flour mixture and mix until just combined.
- Shape and Fill the Cookie Pops:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop 2-tablespoon portions of dough and flatten each into a disc. Place 1 tsp cooled apple filling in the center. Fold dough around filling and roll into a ball. Insert a lollipop stick halfway into each ball, sealing dough around it.
- Coat and Bake:
- Mix cinnamon and sugar for coating in a shallow bowl. Roll each cookie ball in cinnamon sugar. Place on prepared baking sheet, spacing 2 inches apart. Bake 15 to 18 minutes, until lightly golden. Cool on pan 5 minutes, then transfer to a rack.
- Finish and Serve:
- Drizzle melted caramel over cooled cookies. Sprinkle with flaky sea salt, if desired. Let caramel set before serving.
Pin this We love making these cookies together as a weekend baking project. The kids help roll the dough balls and drizzle the caramel, making happy memories in the kitchen.
Required Tools
Mixing bowls, electric mixer, skillet, baking sheet, parchment paper, small saucepan for melting caramels, and lollipop sticks make the process easy and fun.
Allergen Information
Contains wheat, eggs, and milk. May have nut traces depending on caramel brand. Always check ingredient labels for allergies.
Nutritional Information
Each cookie pop has about 265 calories, 12 g total fat, 38 g carbohydrates, and 2 g protein.
Pin this Enjoy these cookie pops fresh, and share their sweet, spiced magic with friends. They are especially wonderful with a cup of warm cider.
Frequently Asked Recipe Questions
- → What apples work best for the filling?
Tart apples like Granny Smith provide a bright, tangy flavor that balances sweetness.
- → Can I use caramel sauce instead of melted caramels?
Yes, soft caramel sauce can be substituted for melted caramels depending on your preference.
- → How do I prevent the cookie pops from falling apart?
Ensure dough fully encloses the apple filling and gently seal around the lollipop stick for stability.
- → Can nuts be added to the filling?
Finely chopped toasted pecans can be mixed with the apple filling for added crunch and flavor.
- → How long should caramel set before serving?
Allow the caramel to set for several minutes at room temperature, or chill briefly for faster results.