Cookie Dough Instructions

1. Pre-heat oven to 350 degrees.
2. Combine flour, cornstarch, baking soda, baking powder, and salt in a medium bowl and whisk. Set aside.
3. In a separate large bowl with a hand mixer or stand mixer with a paddle attachment cream butter, sugar, and brown sugar until light and fluffy.
4. Add egg, vanilla, and apple pie seasoning and mix again on low speed only until combined.
5. Combine flour mixture with wet ingredients one cup at a time, mixing on medium speed until combined. Do not over mix.
6. Once all ingredients are mixed the cookie dough will be a bit dry and flaky. Add the 1 tablespoon of milk and mix once more just until combined.
7. Scrape down the sides of the bowl.
8. Scoop cookie dough onto a large prepared baking sheet with a cookie scoop. Gently roll the cookie dough balls into a smooth ball with the palm of your hand and return to the baking sheet.
9. Bake cookies for 8-12 minutes at 350. I cook mine for 9 minutes for softer, chewy cookies. Cooking times will vary so keep a close eye on them.
10. While the cookies bake, dice a green apple into small chunks and place them in a bowl of cold water with a squeeze of lemon juice. Soak for a few minutes and transfer to a paper towel to dry off. This will keep them from browning. Set aside.
11. Once cookies are done baking, cool for two minutes. Then use the flat bottom of a glass to gently press them down creating a slightly flatter surface. Cool on the baking sheet for another 13 minutes before moving to a wire rack.
12. Cool cookies for a minimum of 30 minutes before frosting.

Apple Crumble Streusel Instructions

1. Add cold butter, brown sugar, apple pie seasoning, flour, and salt to a small mixing bowl.
2. Mix on medium high speed for 2-3 minutes until combined and crumbly. This will look like it isn’t working, but trust the process, it will come together.
3. Set aside for topping the cookies.

Frosting Instructions

1. Using room temperature butter and cream cheese, cream the two ingredients in a medium sized mixing bowl using a paddle attachment. Cream just until smooth.
2. Add in powdered sugar, cold heavy cream, and vanilla extract. Mix until smooth and fluffy.
3. Cool cookies at least 30 minutes before frosting.
4. Spoon the frosting into a piping bag or a quart size Ziplock bag to apply frosting generously to cookies.
5. I find that starting on the outside rim of the cookies and working my way in circularly is easiest.
6. Once cookies are frosted, add a few apple chunks, sprinkle streusel, and a drizzle of caramel sauce to the top.