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Snickerdoodle Cobbler recipe could be the easiest way to cook an apple cobbler! Rich, buttery, soft, and sweet, this delicious dessert combines your favorite cinnamon-sugar cookie with a fruit filling and bakes it crowd-size.
Betty Crocker Snickerdoodle Apple Cobbler
Our apple Snickerdoodle Cobbler combines the convenience of a chewy snickerdoodle cookie mix with the taste of a homemade hot apple pie. It prepares it like an unconventional fruit-filled cobbler (because there’s both a top and bottom).
Imagine a cookie crust that sits below a sweet apple pie filling, where drops of dough bake on top until golden brown and bubbly. It’s a mouthwatering mash-up of cinnamon sugar cookies that meld with the fruit in the middle.
Customize your cobbler with your favorite canned pie filling flavors, then cook and serve warm with a drizzle of caramel sauce and a scoop of ice cream. Now you’ve created a deluxe Snickerdoodle dessert that’s absolutely delicious!
What Is A Cobbler
A classic cobbler is essentially a fruit-based (or sometimes savory) dessert baked with some kind of sweet topping but no bottom. Some are topped with a batter that bakes up like a cake, while others are topped with biscuit dough or pie dough.
Cobbler vs. Crisp
A cobbler, not to be confused with a fruit crisp, is made with a biscuit or cake-like layer (or, in this recipe, a cookie layer) baked on top of a fruity filling. A crisp, on the other hand, has a streusel-like topping with oats and often times nuts. Check out my Peach Crisp, Strawberry Crisp, and Apple Crisp recipes for a crunchy contrast to the soft fruit filling.
Why We Love Snickerdoodle Cobbler With Cookie Mix Recipes
- Quick and easy to make with a cookie mix shortcut.
- Uses a handful of simple ingredients.
- Tastes just as delicious as a time-consuming, classic old-fashioned cobbler without the complication!
- Better than a classic cobbler because there is both a cookie crust on top and bottom.
- Has all the comforts of a classic apple pie with out the hassle of rolling out a crust.
- Perfect for potlucks, parties, holidays, or any day dessert.
Snickerdoole Cobbler Ingredients
- Snickerdoodle cookie mix plus the cinnamon sugar pouch inside the package: I used the Betty Crocker brand but feel free to use your favorite.
- Apple pie spice blend
- Salted butter
- Egg
- Vanilla extract
- Apple pie filling
- Caramel dessert sauce: You can also make my homemade salted caramel sauce instead of using a store-bought sauce.
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Serving Suggestions: Serve your cookie cobbler warm with a scoop of vanilla ice cream, drizzle of caramel sauce, or a dollop of whipped cream.
- Pick Your Pie-Filling Flavor: You can customize your cobbler with your favorite fruit flavors. Feel free to substitute the apple pie filling with blueberry, blackberry, or cherry pie filling.
How to Make Snickerdoodle Cobbler
- Make The Sugar And Spice Mixture: Combine the cinnamon sugar packet with the apple pie spice. Reserve 2 tablespoons of the mixture and set aside.
- Make The Cookie Mixture: Stir together the cookie mix, sugar and spice mixture, butter, egg, and vanilla until fully combined. Press half the cookie mixture into the bottom of the prepared baking dish.
- Assemble: Spread the apple pie filling over the cookie base. Drop 1-1½ tablespoon-sized dollops of cookie dough over the fruit filling and then sprinkle the cinnamon sugar mixture over the top.
- Bake: Bake at 375 degrees Fahrenheit for 45-50 minutes or until golden and bubbly.
Pro Tip: 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. - Serve: Cool for 5-10 minutes, then drizzle with caramel sauce before serving. Enjoy!
Tips For Making The Best Snickerdoodle Cobbler
- 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 drizzle a tablespoon of it over a scoop of ice cream instead of directly over the warm cobbler.
How to Store Snickerdoodle Cobbler
- 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.
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Snickerdoodle Cobbler
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 8×8 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
Jenn’s Notes
- 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.
- 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.
