Place the apples in a medium saucepan with the root beer and cinnamon. Bring to a boil over high heat, stirring occasionally. Lower the heat to medium-low, cover and cook until the apples are soft, 10 to 15 minutes.

Strain the cooking liquid into a bowl and set the apples aside. 

Place the chocolate chip cookies and graham crackers in a plastic storage bag and crush into fine crumbs using a meat pounder or rolling pin. Transfer to a medium mixing bowl and add the melted butter, sugar. Add 1 tablespoon of the cooking liquid and mix with a fork to combine. The dough should be just moist enough to stick together and roll out. Add additional liquid, a tablespoon at a time, until the dough just holds together.

Divide evenly into 10 balls of dough and roll each one out into a circle, about ⅛” to ¼”  thick. Use a piece of plastic wrap or parchment paper under the dough if it’s on the sticky side - it will make it easier to handle.

Place 1 tablespoon of apple filling onto the top of a dough circle, fold over into a half moon shape, and crimp the edges together with a fork. Repeat with the remaining dough and filling.

To make the frosting, combine the creamer and 1 teaspoon of the leftover cooking liquid. Mix well. It should be thick enough to drizzle but not runny - add additional liquid, a teaspoon at a time, if needed. Drizzle a teaspoon of frosting over each fritter and let sit for a few minutes to set up.