Apple Toffee Pudding Cookies

5 from 1 vote

These Apple Toffee Pudding Cookies are some of my absolute favorites! And you can make them with your favorite flavor pudding mix!

Perfect for Fall...these Apple Toffee Pudding Cookies are some of my favorites!

Can I tell you for a minute how amazing technology is? Like, what did we do before cell phones? (We didn’t text.) Before Kindles? (We had to actually, you know, hold books.)

What about before internet on airplanes? Oh my goodness, I am in love with wi-fi on the plane. I’m actually writing this right now, from  my seat on my Delta flight to Minneapolis.

It’s a little…surreal. Technology rocks.

You know what else rocks? Pudding cookies.

I love them so much – and these Apple Toffee Pudding Cookies are some of my favorites.

And you know what? I’ve been holding out on you.

I made these a year ago. *gasp* It’s true! I made these last October and never posted them. So now I am!

These cookies were really my absolute favorite pudding cookie. They’re chewy and soft, just like a pudding cookie should be. Pudding is like magic; it makes cookies soft and chewy at the same time, and keeps them fresh for days.

I used cheesecake pudding in these, but vanilla would be good too. So would french vanilla, or even coconut. Use what you like!

Apple is one of my favorite things in the Fall. I added diced apple and toffee to these cookies.

They’re really, really good. The best ones ever!

Perfect for Fall...these Apple Toffee Pudding Cookies are some of my favorites!

You’ll forgive me that I didn’t share them before now, right? Thanks. Good things come to those who wait!

Except for internet. That, I’m not waiting for, even while I’m flying! 🙂

Toffee Apple Pudding Cookies

5 from 1 vote
Serving Size


  • 3/4 cup butter
  • 1 cup granulated sugar
  • 1 3.4 oz package instant cheesecake pudding mix
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tsp baking soda
  • 2-1/4 cups flour
  • 1 Granny Smith apple cored, peeled, and diced small
  • 3/4 cup Toffee Bits


  • Preheat oven to 350°. Line cookie sheets with parchment paper and set aside.
  • Whisk together baking soda and flour and set aside.
  • Cream together butter and sugar. Add the pudding package and beat until well blended. Add eggs and vanilla extract.
  • Slowly add the flour and mix until just combined. Stir in apples and toffee chips.
  • Drop rounded tablespoonfuls onto cookie sheet. Bake 8-10 minutes. Cool slightly before removing to rack to cool completely.

Nutritional information not guaranteed to be accurate

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62 CommentsLeave a comment or review

  1. Do you use butter right out if the fridge? I made these but softened it and they extended a little too much. I’m thinking the butter might be the issue?

  2. do these freeze well? I’m going to make them today as a trial for the cookie swap I got right before Christmas. So if they come out good I’m wondering if I can freeze some. These sound yummy! Thanks! 🙂

  3. Pingback: Loaded Butterscotch Toffee Pecan Cookies -
  4. Made them just now! Very impressed! Have been looking for a cookie that isnt just good straight from the oven, does that make sense? Anyways bravo on these cookies!!