Firehouse Subs Cinnamon Apple Pie Cookie Price, Nutrition, Allergen & Review

Firehouse Subs Cinnamon Apple Pie Cookie (Copycat Recipe)

This recipe will make cookies with a soft, chewy texture and a delicious apple pie filling.

Yields: Approximately 18-24 cookies Prep time: 30 minutes Chill time: 30-60 minutes (for the dough) Cook time: 12-15 minutes per batch

Ingredients:

For the Apple Pie Filling:

• 2 medium apples (about 1.5 cups diced), such as Granny Smith or Honeycrisp, peeled, cored, and finely diced
• 2 tbsp unsalted butter
• 1/4 cup packed light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional, but adds depth)
• 1 tbsp cornstarch
• 2 tbsp water or apple juice
• 1/2 tsp vanilla extract

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)

For the Cinnamon Sugar Topping (Optional, for rolling cookies):

• 2 tbsp granulated sugar
• 1 tsp ground cinnamon

Equipment:

• Large mixing bowls
• Electric mixer (stand or hand-held)
• Small saucepan
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop (2 tbsp size recommended)

Instructions:

1. Make the Apple Pie Filling: * In a small saucepan, melt the 2 tbsp butter over medium heat. * Add the diced apples, brown sugar, 1 tsp cinnamon, and 1/4 tsp nutmeg (if using). Cook for 5-7 minutes, stirring occasionally, until the apples start to soften. * In a small separate bowl, whisk together the cornstarch and water/apple juice until smooth. * Pour the cornstarch mixture into the apples, stirring constantly. Continue to cook for another 1-2 minutes, until the mixture thickens. * Remove from heat and stir in the 1/2 tsp vanilla extract. * Transfer the apple filling to a heatproof bowl and let it cool completely. You can place it in the refrigerator to speed this up.

2. Prepare the Cookie Dough: * In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy (about 2-3 minutes). * Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. * In a separate medium bowl, whisk together the flour, baking soda, salt, 1 tsp ground cinnamon, and 1/4 tsp nutmeg (if using). * Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be thick. * Cover the dough and chill in the refrigerator for at least 30-60 minutes. This helps prevent spreading.

3. Assemble and Bake the Cookies: * Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. * If using the cinnamon sugar topping, combine the 2 tbsp granulated sugar and 1 tsp cinnamon in a small shallow bowl. * Scoop about 2 tablespoons of cookie dough for each cookie. Roll into a smooth ball. You can then roll the dough ball in the cinnamon sugar mixture for an extra cinnamon crust (optional). * Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart. * Using the back of a measuring spoon (like a teaspoon or a rounded 1/2 tablespoon) or your thumb, gently create a deep indentation in the center of each cookie dough ball. Be careful not to press all the way through to the bottom. * Spoon about 1 tablespoon of the cooled apple pie filling into the indentation of each cookie. * Bake for 12-15 minutes, or until the edges are lightly golden brown and the cookie centers are set. The apple filling might bubble slightly. * Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes before carefully transferring them to a wire rack to cool completely. They will be fragile when warm.

Tips for Success:

• Cool the apple filling: It’s crucial that the apple filling is completely cool before adding it to the cookie dough, otherwise, it can make the dough too soft and cause spreading.
• Don’t overbake: These cookies are best when they are soft and chewy. Overbaking can lead to a dry cookie.
• Use good baking apples: Varieties like Granny Smith, Honeycrisp, Fuji, or Gala hold up well and provide good flavor.
• Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days.