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Apple and M&M's® Pecan Pie Sandwich Cookies

Apple and M&M's® Pecan Pie Sandwich Cookies

Soft apple spiked cake cookies with M&M's® Pecan Pie and a maple cream cheese filling.
Course Dessert
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 1 dozen
Author Heather of Kitchen Concoctions: www.kitchen-concoctions.com


  • Cookies:
  • 2 ½ cups unbleached all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 ½ teaspoons baking powder
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter room temperature
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup Mott's® Apple Sauce Original
  • ½ cup Mott's® Apple Juice
  • 1 9.9-ounce bag M&M's® Pecan Pie*
  • -
  • Filling:
  • 1 16-ounce container Pillsbury™ Creamy Supreme® Cream Cheese Icing
  • 1 teaspoon maple extract
  • 1 cup powdered sugar
  • 1 cup chopped pecans for decorating


  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone mat. Set aside.
  2. In a large bowl, stir together flour, cinnamon, nutmeg baking soda, baking powder and salt. Set aside.
  3. In a separate large bowl, using a hand-held mixer or stand mixer with a paddle attachment, cream the butter until smooth. Add sugar and beat until light and fluffy, about 2 to 3 minutes. Beat in eggs, one at a time, mixing well after each addition. Add vanilla, applesauce and apple juice, beating until well combined. Add dry ingredients, a little at a time, to wet ingredients and beat until well incorporated. Gently fold in half of the M&M's® Pecan Pie.
  4. Using a medium cookie scoop, drop cookie batter by spoonfuls, about 2 inches apart, onto prepared baking sheet. Press 3-4 M&M's® Pecan Pie into the top of each cookie. Bake in the preheated oven for 10 to 12 minutes or until set and edges are light brown. Allow cookies to cool on baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.
  5. Meanwhile, to make filling, pour cream cheese icing into a large bowl. Add maple extract and powdered sugar and stir to combine. Place prepared frosting into a piping bag fitted with a large round or star tip.
  6. Once cookies are cool, pipe a generous amount of frosting onto the bottoms of half of the cooled cookies. Top with the remaining cookies, pressing the bottom sides down onto the frosting. Serve immediately or store in the refrigerator and serve within 24 hours. If desired, press chopped pecans into the frosting filling of each cookie.

Recipe Notes

*Chopped pecans or white chocolate M&M's can be substituted for pecan pie M&M's.