In a medium skillet over medium heat, melt the salted butter, stirring continuously. Watch as it foams, turns amber, and brown bits form at the bottom—these are where the flavor lives! Once the butter reaches a golden hue and smells nutty, transfer it to a large mixing bowl to cool for 20 minutes. Tip: If the butter is still warm after cooling, pop it in the fridge for 10 minutes so your cookies don’t spread too much!

In a separate bowl, whisk together the flour, cornstarch, baking soda, and baking powder. Set aside.

In the bowl with the cooled brown butter, add the granulated sugar and brown sugar, mixing until smooth. Add the eggs one at a time, stirring well after each, then mix in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix—this keeps your cookies nice and tender.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Chilling is essential to help the flavors meld and keep the cookies thick and chewy.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 3 oz dough balls and place them 2 inches apart on the baking sheet. Bake for 12 minutes, or until the edges are golden, and the centers are still soft.

Let the cookies cool just slightly, then press the center of each cookie with a small glass or shot glass to create a well. Fill each well with about a tablespoon of the tender apple filling, Cool on a wire rack.

These Apple Pie Cookies are best served warm, letting you enjoy that buttery, spiced apple filling. Grab little milk or a cozy cup of tea, and enjoy each bite of these mini pies!