Caramel Apple Churro Cookie Pops (Print View)
Churro cookie pops filled with spiced apples and topped with caramel. Festive, chewy, and perfect for sharing.
# Components:
→ 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 unsalted butter. Add diced apples, brown sugar, ground cinnamon, ground nutmeg, and a pinch of salt. Cook, stirring frequently, until apples are tender and mixture is syrupy, approximately 5 to 7 minutes. Allow to cool completely.
02 - In a separate bowl, whisk together all-purpose flour, baking powder, salt, and ground cinnamon. In a large bowl, beat softened butter, granulated sugar, and light brown sugar with an electric mixer until creamy, about 2 minutes. Incorporate the egg and vanilla extract, then gradually add the flour mixture. Mix until dough just comes together.
03 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Using approximately 2 tablespoons of dough per portion, flatten each into a disc. Place 1 teaspoon of cooled apple filling in the center, fold dough around the filling, and roll into a ball. Insert a lollipop stick halfway into each ball, ensuring the dough is sealed.
04 - In a shallow bowl, blend remaining granulated sugar and ground cinnamon for coating. Roll each filled cookie ball in the cinnamon sugar mixture. Arrange on the prepared baking sheet, spacing each pop roughly 2 inches apart. Bake for 15 to 18 minutes, until the surface is lightly golden. Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
05 - Drizzle melted caramels over the cooled cookie pops. If desired, sprinkle with flaky sea salt. Allow the caramel to set fully before serving.
# Expert Advice:
01 -
- Fun handheld dessert for parties
- Delicious blend of spiced apples and caramel
02 -
- Use tart apples like Granny Smith for best flavor
- Check caramels for nut traces if allergies are a concern
03 -
- Let apple filling cool to avoid melting dough
- For extra crunch, add toasted pecans to filling