Loaded Apple Crumble Cookies with White Chocolate Chips and a Custard-Filled Center

These Apple Crumble Cookies are the ultimate treat: thick, chewy, bakery-style cookies bursting with spiced apple chunks, creamy white chocolate, a buttery oat crumble topping, and a gooey custard-filled center.  Perfect for dessert lovers who enjoy bakery-style treats with a unique twist!

Want to see these Apple Crumble Cookies come to life? Scroll to the bottom of this post for my full video tutorial with step-by-step instructions!

Ingredients

For the Custard Filling:

• 3 tbsp custard powder
• 2 tbsp (25g) sugar (optional, adjust based on the sweetness of your custard powder)
• 1 cup (250ml) milk

For the Crumble Topping:

• 1/2 cup (50g) rolled oats
• 1/3 cup (50g) all-purpose flour
• 1/4 cup (50g) brown sugar, packed
• 1/4 tsp ground cinnamon
• 1/4 cup (55g) unsalted butter, cold and cubed

For the Cookie Dough:

• 1/2 cup (115g) unsalted butter, cold and cubed
• 1/2 cup (100g) brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda (bicarbonate of soda)
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 medium apple (Granny Smith or Pink Lady), peeled and diced into small cubes
• 1/2 cup (75g) white chocolate chips

Instructions

1. Prepare the Custard Filling:

1. In a small saucepan, whisk together the custard powder, sugar (if using), and milk until smooth.
2. Cook over medium heat, stirring constantly, until the custard thickens to a pudding-like consistency. (If it feels too thin, cook longer to ensure it holds its shape when frozen.)
3. Transfer the custard to a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin, and let it cool.
4. Once cooled, spoon or pipe teaspoon-sized mounds onto a parchment-lined tray and freeze until solid (about 1–2 hours).

2. Make the Crumble Topping:

1. In a bowl, combine the oats, flour, brown sugar, and cinnamon.
2. Add the cold butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Chill until ready to use.

3. Make the Cookie Dough:

1. In a stand mixer or large bowl, beat the cold, cubed butter with the brown sugar and granulated sugar for 2–3 minutes, until creamy but not overly soft.
2. Add the egg and vanilla extract, mixing until just combined.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually mix the dry ingredients into the wet ingredients to form a thick dough.
4. Fold in the diced apple and white chocolate chips gently until evenly distributed.

4. Assemble the Cookies:

1. Divide the dough into 6–8 large portions (about 90–100g each).
2. Flatten each portion slightly and place a frozen custard mound in the center. Wrap the dough around the custard, sealing it completely to prevent leaks.
3. Shape the dough into rough balls and press a generous amount of crumble topping onto the top of each cookie.
4. Place the assembled cookies on a parchment-lined baking sheet.

5. Chill the Cookies:

1. Chill the cookies in the fridge for at least 1 hour (or up to 24 hours). This step ensures the cookies stay thick and hold their shape during baking.

6. Bake:

1. Preheat your oven to 200°C (400°F).
2. Bake the cookies for 12–15 minutes, or until the edges are golden brown and the centers are slightly underbaked.
3. Allow the cookies to cool on the baking sheet for 10 minutes to firm up before transferring them to a wire rack.

Substitutions and Dietary Adjustments

• Gluten-Free: Use a 1:1 gluten-free flour blend and certified gluten-free oats for the crumble topping.
• Dairy-Free:
  • Substitute butter with plant-based margarine or coconut oil (solid at room temp).
  • Use a dairy-free custard powder and plant-based milk (like almond or oat milk) for the filling.
  • Opt for dairy-free white chocolate chips.
• Egg-Free: Replace the egg with a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and left to sit for 5 minutes).

Creative Variations

• Salted Caramel Custard: Stir a pinch of sea salt into the custard for a salted caramel effect.
• Nutty Additions: Add 1/4 cup (40g) chopped pecans or walnuts to the crumble topping for a crunchy texture.
• Spiced Pear Alternative: Swap the diced apple for diced pears and add a pinch of ground ginger for a fall-inspired twist.
• Dark Chocolate Dream: Replace the white chocolate chips with dark chocolate chunks for a more intense flavor.

Helpful Additions

• Caramel Drizzle: Drizzle baked cookies with salted caramel sauce for an extra indulgent touch.
• Serve Warm: These cookies are best served warm to enjoy the gooey custard and melty white chocolate. Reheat leftovers in the microwave for 10 seconds.
• Freezing Tip: Freeze assembled, unbaked cookies for up to a month. Bake straight from frozen, adding 1–2 minutes to the bake time.

These Apple Crumble Cookies with a custard-filled center are a must-try for any baking enthusiast. Their combination of spiced apples, white chocolate, and buttery crumble makes them an unforgettable treat. Don’t forget to check out the video tutorial below to watch these cookies come together step-by-step!

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