Save Chewy churro-inspired cookie pops filled with spiced caramelized apples and finished with a sweet drizzle of caramel. These treats are perfect for parties and fall gatherings, offering a delightful mix of cinnamon warmth and apple goodness in every bite.
I first made these caramel apple churro cookie pops for my family’s autumn bonfire night. The aroma of cinnamon and apples baking made the evening extra festive, and everyone loved the gooey caramel on top.
Ingredients
- For the Spiced Apple Filling: 2 medium apples (peeled, cored, finely diced), 2 tbsp unsalted butter, 2 tbsp brown sugar, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, pinch of salt
- For the Churro Cookie Dough: 2 1/4 cups all-purpose flour, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, 1 cup unsalted butter (softened), 3/4 cup granulated sugar, 1/4 cup light brown sugar, 1 large egg, 1 tsp vanilla extract
- For the Cinnamon Sugar Coating: 1/2 cup granulated sugar, 2 tsp ground cinnamon
- Assembly & Topping: 12 lollipop sticks, 1/2 cup soft caramels (melted), flaky sea salt (optional)
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, 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. 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.
Save These cookies quickly became a family favorite, with everyone wanting to try making the pops themselves. Kids especially loved helping to roll the dough and drizzle the caramel.
Required Tools
Mixing bowls, electric mixer, skillet, baking sheet, parchment paper, small saucepan, lollipop sticks
Allergen Information
Contains wheat (gluten), eggs, milk (butter, caramel). May contain traces of nuts depending on caramel brand. Check ingredient labels for allergies.
Nutritional Information
Per serving: Calories: 265, Total Fat: 12 g, Carbohydrates: 38 g, Protein: 2 g
Save Serve these caramel apple churro cookie pops fresh for best texture and flavor. Perfect for parties or cozy snacking all season long.
Recipe FAQ
- → What apples work best for the filling?
Tart varieties such as Granny Smith offer a balanced flavor and hold up well during cooking for a bright, spiced filling.
- → Can I use store-bought caramel sauce?
Absolutely. Soft caramel sauce can replace melted caramels for easy drizzling over cooled cookie pops.
- → How do I prevent the pops from falling off the sticks?
Ensure the dough is sealed tightly around the stick and avoid overfilling with apples for a sturdy hold during baking.
- → Are these suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly, but always check caramel and butter brands for additives.
- → Can nuts be added for crunch?
Finely chopped toasted pecans make a tasty addition to the apple filling for extra texture and flavor.
- → What is the ideal baking time?
Bake for 15-18 minutes, or until lightly golden around the edges, to ensure cookies stay soft and chewy.