This Snickerdoodle Cobbler combines the goodness of hot apple pie, soft and chewy snickerdoodle cookies and a rich, buttery caramel sauce into a mouthwateringly delicious dessert you couldn’t forget if you tried. It’s just that good.
It can also be thrown together in minutes. You’re welcome.
The recipe was originally created and published on November 19, 2015 as part of a Krusteaz ambassadorship before my brand name changed to Eat Move Make. This post was updated with new (and larger) photos in January 2025.
Ingredients
- Snickerdoodle cookie mix (with cinnamon sugar packet) – I still use Krusteaz Snickerdoodle Cookies in the recipe because they taste legit homemade, but you can use any packaged Snickerdoodle cookie mix, like Betty Crocker. (Ignore the preparation directions and extra ingredients on the box; follow my recipe.)
- Egg – one large egg
- Butter – I use unsalted in all my baking, but salt wouldn’t hurt here to balance the sweetness (unless you’re using a salted caramel topping)
- Apple pie filling – Any canned variety will work, so choose your fave!
- Caramel topping – I love Mrs. Richardson’s, but Trader Joe’s, Williams Sonoma, and Coop’s also make excellent versions.
Directions
Step 1: Preheat oven to 375°F. Mix together cookie mix (not cinnamon sugar packet), butter, and egg until it comes together to form a cookie dough.
Step 2: Spray an 8 x 8-inch pan with cooking spray. Divide the cookie dough in half. Pinch off small sections from one half and scatter in the prepared pan across the bottom.
Step 3: Sprinkle half of the cinnamon sugar packet over the cookie dough chunks in the pan. Spoon all of the apple pie filling on top.
Step 4: Using the remaining half of the cookie dough, pinch off sections and scatter over the top of the apple pie filling. Sprinkle on remaining cinnamon sugar. Drizzle caramel on top.
Step 5: Bake for 30-35 minutes until the cobbler top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
To Serve: Snickerdoodle Cobbler is delicious served warm or cooled. Top each serving with extra caramel and/or a scoop of vanilla ice cream.
Recipe Tips!
- It can be served on its own or with additional caramel topping, a scoop of vanilla ice cream, or a dollop of whipped cream—your choice!
- Snickerdoodle Cobbler is also delicious when made with peach pie filling!
- If serving warm, let the cobbler cool slightly before spooning out individual portions.
- Store leftovers in the refrigerator in an airtight container for up to three days.
- To reheat cobbler, microwave on low power 10-20 seconds.
Again, you’re welcome.
Snickerdoodle Cobbler
Ingredients
- 1 package snickerdoodle cookie mix (with mix and cinnamon sugar packet) Ignore the package directions; follow this recipe instead.
- ½ cup butter
- 1 egg
- 1 can apple pie filling
- 3 tablespoons caramel topping
Instructions
- Preheat oven to 375°F. Mix together cookie mix (not cinnamon sugar packet), butter, and egg until it comes together to form a cookie dough.
- Spray an 8 x 8-inch pan with cooking spray. Divide the cookie dough in half. Pinch off small sections from one half and scatter in the prepared pan across the bottom. Sprinkle half of the cinnamon sugar packet over the cookie dough chunks in the pan. Spoon all of the apple pie filling on top. Using the remaining half of the cookie dough, pinch off sections and scatter over the top of the apple pie filling. Sprinkle on remaining cinnamon sugar. Drizzle caramel on top.
- Bake 30-35 minutes until cobbler top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
