Snickerdoodle Cobbler

5 from 3 votes

Snickerdoodle Cobbler is so easy to make with a cookie mix shortcut. Sweetly spiced and less time consuming than the classic fruit-filled dessert.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings: servings

Calories: 424kcal

Author: Jennifer Fishkind

Ingredients

17.9 ounces pouch of Snickerdoodle cookie mix Betty Crocker brand, plus the cinnamon sugar pouch inside the package
½ teaspoon apple pie spice blend
½ cup salted butter softened to room temperature
1 large egg room temperature
1 teaspoon vanilla extract
21 ounces can of apple pie filling
¼ cup caramel dessert sauce

Optional for serving

Vanilla ice cream

Instructions

Preheat oven to 375°F. Spray an 8x8 glass baking dish with baker’s spray. Set aside.
Remove the cinnamon sugar packet from the Snickerdoodle cookie mix pouch and pour the cinnamon sugar into a small bowl. Add the apple pie spice to the bowl and stir to combine. Reserve 2 tablespoons of the sugar and spice mixture.
17.9 ounces pouch of Snickerdoodle cookie mix, ½ teaspoon apple pie spice blend
In a large mixing bowl, stir together with a wooden spoon the Snickerdoodle cookie mix, remaining sugar & spice mixture (not the 2 tablespoons), softened butter, large egg, and vanilla extract until fully combined.
17.9 ounces pouch of Snickerdoodle cookie mix, ½ cup salted butter, 1 large egg, 1 teaspoon vanilla extract
Press half the cookie mixture into the bottom of the prepared baking dish.
Spread the apple pie filling into an even layer over the cookie layer.
21 ounces can of apple pie filling
Pinch off 1-1½ tablespoon-sized dollops of the remaining cookie dough and drop them over the apple pie filling layer. Sprinkle the cinnamon sugar mixture over the entire surface of the snickerdoodle cobbler.
Bake for 45-50 minutes or until golden and bubbly. You may need to lightly tent your Snickerdoodle cobbler with a piece of aluminum foil at the 30-minute mark if your cobbler is getting too dark. You will want a toothpick inserted into the center of the cobbler topping to come out clean.
Allow the snickerdoodle cobbler to cool for 5-10 minutes, then drizzle the caramel sauce over the surface of the cobbler before serving. You can add a scoop of vanilla ice cream to individual servings if desired.
¼ cup caramel dessert sauce, Vanilla ice cream

Notes

Storage:

To Store: This Snickerdoodle cobbler is best served warm. You can store leftovers in an airtight container in the refrigerator for up to 3 days.
To Reheat: Individual servings can be reheated in a microwave-safe bowl for 30-45 seconds or until warmed through.

Tips:

You can use a 17.5-ounce pouch of sugar cookie mix and make your own cinnamon sugar mixture if you can not find Snickerdoodle mix in your local grocery store. You will need ¼ cup granulated sugar plus 1½ teaspoons ground cinnamon. Follow the recipe as written otherwise.
You can reserve the caramel sauce to add just before serving, or you can drizzle a tablespoon of it over a scoop of ice cream instead of directly over the warm cobbler.

Nutrition