Description

Apple Pie Snickerdoodle Cookie Bars are the perfect fusion of apple pie and cinnamon-sugar snickerdoodle cookies. With buttery cookie dough, a spiced apple filling, white chocolate chips, and a cinnamon-sugar topping, these chewy dessert bars bring cozy fall flavor to every bite. Easier than pie but just as comforting, they’re ideal for holidays, potlucks, or anytime you crave apple goodness.

Ingredients

Scale

Dry Mixture:

2 ⅓ cups all-purpose flour
1 ¼ tsp baking powder
½ tsp salt

Wet Mixture:

¾ cup unsalted butter, room temperature
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
2 tsp vanilla extract
1 cup white chocolate chips

Cinnamon-Sugar Topping:

2 tsp cinnamon
⅓ cup granulated sugar

Apple Filling:

2 large apples, finely diced
2 tbsp light brown sugar
1 tbsp butter
½ tsp vanilla extract
½ tsp cinnamon

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Instructions

Make apple filling: In a saucepan, cook apples with brown sugar, butter, vanilla, and cinnamon for 5 minutes until softened. If too juicy, stir in 1 tsp flour and simmer until thickened. Cool.
Preheat oven to 350°F (175°C). Line a 9×13-inch pan with foil and grease lightly.
Mix dry ingredients: Whisk flour, baking powder, and salt.
Make cookie dough: Beat butter 1 minute. Add sugars, beat until fluffy. Mix in eggs and vanilla. Gradually add dry mixture on low. Fold in white chocolate chips.
Assemble: Spread half dough in pan. Top with cooled apple filling. Sprinkle half the cinnamon-sugar mix. Drop spoonfuls of remaining dough on top, pressing gently to spread. Sprinkle remaining cinnamon-sugar.
Bake 25 minutes until golden and puffed. Cool completely before slicing.

Notes

Use a mix of Granny Smith (tart) and Honeycrisp (sweet) for best flavor.

Bars slice cleanest after fully cooling.

Add a pinch of nutmeg or allspice for extra spice depth.

Line pan with foil or parchment for easy removal.

Store in fridge up to 7 days, freeze up to 3 months.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Desserts
Method: Baking
Cuisine: American