In a large saucepan over medium heat, melt the butter. Continue cooking, stirring frequently with a wooden spoon, until the butter smells nutty and is a light golden brown color with tiny golden specks on the bottom of the pan.
Remove from heat and scrape the butter, and all brown butter bits that have settled on the bottom of the pan, into a large mixing bowl.
Whisk in the brown sugar and beat well to combine, about 3 minutes. Whisk in the molasses, apple butter, and vanilla, beating until everything is well combined, about another minute.
Whisk in the eggs, one at a time, beating until eggs are fully incorporated into the batter.
Using a rubber spatula, fold in half of the dry ingredients. mixing just until everything is combined. Mix in the remaining dry ingredients and apple chips, mixing just until combined, and be sure to scrape the sides and bottom of the bowl a few times to ensure the batter is evenly combined.
Do not chill cookie dough! This cookie dough is best baked right away. Using a large spring loaded scoop, drop 3 tablespoon-sized portions of cookie dough (70 grams) onto the prepared baking sheet. Repeat with all cookie dough, leaving 2-inches between each cookie for spreading.
Bake, one tray at a time, for 11 minutes, or until spread out and lightly golden brown in color.
As soon as the cookies come out of the oven, use a spatula to gently press in any edges that spread too much while baking, creating perfectly round cookies.
Cool on the baking sheet for 10 minutes then transfer to a cooling rack to cool completely. Turn the cookies over so they’re ready to be filled.
For the Cream Cheese Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth.
Reduce the speed to low and gradually add in the confectioners’ sugar, beating until all of the sugar is completely combined. Add in the vanilla, salt milk, and cinnamon and beat smooth.
Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute, or until very fluffy.
Scrape the frosting into a large piping bag fitted with a large open round piping tip.
Pipe a swirl of frosting onto the bottom side of one cookie, piping it in the center of the cookie and leaving a ¼” border around the edges (the frosting will spread when pressed). Then top with a teaspoon of apple butter. Place another cookie on top and lightly press to seal them together. Repeat with all cookies.
NOTES
You may make these cookies smaller if desired. You may need to reduce the baking time by a minute or two if reducing the size.
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