Description
An irresistible dessert that combines the flavors of snickerdoodle cookies with apple pie filling, topped with a drizzle of caramel sauce and optional vanilla ice cream.
Ingredients
Scale
- 17.9 ounces Snickerdoodle cookie mix, plus the cinnamon sugar pouch
- ½ teaspoon apple pie spice blend
- ½ cup salted butter, softened to room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 21-ounce can of apple pie filling
- ¼ cup caramel dessert sauce
- Vanilla ice cream (optional)
Instructions
- Preheat oven to 375°F. Spray an 8×8 glass baking dish with baker’s spray. Set aside.
- Remove the cinnamon sugar packet from the Snickerdoodle cookie mix pouch and pour the cinnamon sugar into a small bowl. Add the apple pie spice to the bowl and stir to combine. Reserve 2 tablespoons of the sugar and spice mixture.
- In a large mixing bowl, stir together with a wooden spoon the Snickerdoodle cookie mix, remaining sugar & spice mixture (not the 2 tablespoons), softened butter, large egg, and vanilla extract until fully combined.
- Press half the cookie mixture into the bottom of the prepared baking dish.
- Spread the apple pie filling into an even layer over the cookie layer.
- Pinch off 1-1½ tablespoon-sized dollops of the remaining cookie dough and drop them over the apple pie filling layer. Sprinkle the cinnamon sugar mixture over the entire surface of the snickerdoodle cobbler.
- Bake for 45-50 minutes or until golden and bubbly. You may need to lightly tent your Snickerdoodle cobbler with a piece of aluminum foil at the 30-minute mark if your cobbler is getting too dark. You will want a toothpick inserted into the center of the cobbler topping to come out clean.
- Allow the snickerdoodle cobbler to cool for 5-10 minutes, then drizzle the caramel sauce over the surface of the cobbler before serving. You can add a scoop of vanilla ice cream to individual servings if desired.
Notes
- You can adjust the amount of caramel sauce to your liking.
- This dessert pairs wonderfully with a scoop of vanilla ice cream.
- Storage: Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg