Would you believe that these three cookies are actually the same cookie baked with a different method? It’s a funny story.

My (Jenny) friend and I wanted to try making these yummy Apple Butter Snickerdoodle’s we found on Pintrest using our Pellegrino Table Apple Butter. The texture of the cookies looked soft in the middle and crispy on the edges, just the way I like them.

We followed the recipe verbatim, but modified the method slightly. Molly, the recipe’s writer, says to chill the dough for 15 minutes. Ours looked more like a batter, so we opted to chill for nearly 45 minutes until the batter was pretty solid. We were working with one baking sheet, so we also put the bowl of dough back into the fridge between each batch.

The method also calls for baking the cookies for 8 minutes, then removing the sheet from the oven, and then banging it on the counter so the air in the cookies falls before returning the cookies to the oven to bake for an additional 2-3 minutes. We got the first part right. We preheated the oven to 375 F and put the cookies in. We did, however, then neglect to set a timer. The cookies puffed up quick and by the time we checked on them, they were already setting in their shape and volume. We decided to leave them be, finishing at around 12 minutes. They were light and airy, but truly looked like a completely different cookie than the one in the pictures!

We wondered, how would different baking times and temps affect the bake?

For the next batch, we followed the method quite closely with one deviation. 375 F for 8 minutes, bang the baking sheet, and then back in the oven. Except, instead of finishing the cookies off at 375 F, we wondered what would happen if we lowered the temp to 325 F, as the cookies already looked like they were browning on the edges. The result? A dense chewy cookie, but maybe a little bit underdone.

So, we modified the next batch. This time, it was 325 F for 8 minutes, bang the cookie sheet, then finish off at 375 F for 3 minutes. There was a still a little puff to the look like the first batch, but the edges were well browned like the second. The texture wasn’t quite chewy, but the color was the most appealing golden brown, sparkling from the sugar dusting.

My favorite was probably the chewiest cookie, but the flavor of each was everything we love about a snickerdoodle cookie with the most subtle “apple-y” undertone, and despite the differing textures, all the bakes managed to be light enough to justify eating more than one. Needless to say, they were devoured at our friend gathering that night.

The recipe from Yes to Yolks, has zero reviews and no star ratings. An injustice if you ask me, because they were delicious. Grab yourself a jar of our Pellegrino Table Apple Butter – on sale into and through the holiday season – and give Yes to Yolks some love by making a batch and leaving a review!

We hope you enjoy all the ways you can use your Pellegrino Table Apple Butter!