# What You'll Need:
→ Spiced Apple Filling
01 - 2 medium apples, peeled, cored, and finely diced
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons brown sugar
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - Pinch of salt
→ Churro Cookie Dough
07 - 2 1/4 cups all-purpose flour
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon salt
10 - 1 teaspoon ground cinnamon
11 - 1 cup unsalted butter, softened
12 - 3/4 cup granulated sugar
13 - 1/4 cup light brown sugar
14 - 1 large egg
15 - 1 teaspoon vanilla extract
→ Cinnamon Sugar Coating
16 - 1/2 cup granulated sugar
17 - 2 teaspoons ground cinnamon
→ Assembly & Topping
18 - 12 lollipop sticks
19 - 1/2 cup soft caramels, melted
20 - Flaky sea salt, optional
# Method:
01 - In a small skillet over medium heat, melt the butter. Add diced apples, brown sugar, cinnamon, nutmeg, and a pinch of salt. Cook, stirring frequently, until apples are soft and mixture is syrupy, about 5 to 7 minutes. Remove from heat and allow to cool completely.
02 - In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. In a separate large bowl, beat the softened butter, granulated sugar, and light brown sugar using an electric mixer until creamy, about 2 minutes. Add egg and vanilla extract, mixing until just incorporated. Gradually blend in the flour mixture until a cohesive dough forms.
03 - Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop 2-tablespoon portions of dough and flatten into discs. Place 1 teaspoon cooled apple filling in the center of each disc, fold dough around the filling, and shape into balls. Insert a lollipop stick halfway into each ball, ensuring dough is sealed tightly around the stick.
04 - In a shallow bowl, mix the granulated sugar and cinnamon for coating. Roll each dough ball in the cinnamon sugar mixture. Arrange on the baking sheet, spacing 2 inches apart. Bake for 15 to 18 minutes, until lightly golden. Allow cookies to cool on the pan for 5 minutes before transferring to a cooling rack.
05 - Drizzle melted soft caramels over the cooled cookie pops. Sprinkle lightly with flaky sea salt if desired. Let the caramel set before serving.
