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These Apple Cookies are easy to make and so soft and chewy! Pudding mix is the secret ingredient which give them the best texture and they keep well for days.

They’re made with fresh apple and toffee bits so they taste like caramel apples, but in cookie form.

Close up photo of stack of apple cookies with toffee bits all around

Apple is one of my favorite fall things and when you combine it with toffee, I’m in heaven. There’s just something magical about that combination – it reminds me of caramel apples and crisp fall days!

So, of course, I combined them to make these easy apple cookies and they are one of my favorite fall cookie recipes. They’re made with pudding mix so they bake up soft and chewy with bites of fresh apple and toffee in every bite.

Apple Cookies with Fresh Apples

My family always requests these pudding cookies each fall, but they call them apple pie cookies – probably because they have the same flavor! You can bet when September rolls around I start getting the request to make them – they love them!

Your family will, too, and when you see how easy they are you’ll want to make them on repeat. They only take about 20 minutes start to finish.

Large stack of apple cookies with top cooke split in half to show apple and toffee bits inside the cookie


  • Softened butter
  • Brown sugar
  • Vanilla extract
  • Egg
  • Instant vanilla pudding mix
  • Baking soda
  • Salt
  • All-purpose flour
  • Finely chopped Granny Smith apple
  • Toffee bits

Prep tip: Be sure you cut the apple into small pieces so you don’t have big chunks in the cookies. 

One Bowl and 10 Minutes to Make the Batter

Cream the butter and sugar together in a bowl. Add the egg and vanilla and mix until smooth.

Add the pudding mix, baking soda, and salt and mix until well combined. Mix in the flour and, once the dough comes together, mix in the apples and toffee.

Scoop two tablespoons of the dough and form it into a ball. Place all of the dough balls on a baking sheet and then chill them in the refrigerator for 30 minutes.

Before you bake the cookies, space the dough balls two inches apart on the prepared baking sheet. Bake the cookies for about 10 minutes or until the edges start to turn golden brown.

Cool them on the baking sheet for five minutes and then transfer them to a baking rack to cool completely.

Stack of apple cookies with toffee bits all around them

Storage Tips

Once the cookies are fully cooled you can store them in an airtight container for up to four days at room temperature. They will still be soft and chewy!

You can also freeze baked apple cookies for up to one month. Just leave them out at room temperature to thaw when you’re ready to serve them.

If you haven’t tried a pudding cookie before this apple cookie recipe is the ones to try! They are so soft and you will love how well they keep. Plus, apples and toffee… need I say more? There’s a little bit of fall in every bite. I hope you love them!

Other Favorite Pudding Cookies

Have you made this recipe?

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Close up photo of stack of apple cookies with toffee bits all around

Toffee Apple Cookies Recipe

5 from 7 votes
This easy pudding cookie is an Apple Cookie filled with fresh apples and toffee bits!
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 50 minutes
Yield 24 cookies
Serving Size 1 serving


  • 1/2 cup unsalted butter softened
  • 3/4 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 3.4 ounces box Instant Vanilla Pudding Mix
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups all purpose flour
  • 1 Apple (any flavor) peeled and dices very small
  • 3/4 cup toffee bits


  • Note: This dough requires chilling.
  • Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in apples and toffee bits.
  • Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.
  • Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.

Recipe Notes

This post has been updated to a new and better version of the recipe. For the original Apple Toffee Pudding Cookie Recipe click here.

Recipe Nutrition

Serving: 1serving | Calories: 133kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 63mg | Potassium: 31mg | Fiber: 1g | Sugar: 12g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Close up photo of stack of apple cookies with toffee bits all around and recipe title on top of photo

Apple Cookies are made with fresh apple and toffee bits. They taste just like your favorite caramel apple but in a soft, pudding cookie form!

Last Updated on September 22, 2020

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. I do something similar — I save up recipe posts for the “perfect” time, except every once in a while I forget to even post them. Oops! I just bought toffee bits for the first time last week to play around with, and I hadn’t thought to pair them with apples. Sounds like a brilliant combination!

  2. Haha, I have a whole folder of things I made that I never got around to posting…somehow it’s always way easier to make and photograph things than to actually blog about them! Why is that? I usually never end up doing it, so props to you for posting it! Love these autumn treats.

  3. I have a question about the Toffee Apple Cheesecake Pudding Cookies. The directions say to cream the butter and sugars together. I only see white sugar mentioned in the ingredient list. When I make these I’m going to use half white and half brown sugar, to add to the toffee flavor. I’ve started making my own brown sugar, per recipe, since a bag dries out so quickly. It’s so easy, quick, and convenient to make it fresh – and a lot cheaper!

    1. Yes just one sugar. I’ll take out my “s”! 🙂 I’ve done a combo in other cookies, and they work fabulously!

  4. I made a salted caramel based apple cookie the other day, and it was These cookies sound right up there, I just love apples in cookies!!

  5. I absolutely love pudding cookies! I have been using the pumpkin spice pudding for a couple of weeks now! These apple toffee pudding cookies are rockin’!!

  6. Technology rocks! I’m glad you decided to share these with us – they sound totally awesome!

  7. Love pudding cookies! They are the bestest 🙂 That is a word right? Have a safe flight.

  8. I have never had pudding cookies, but the thought of it sounds great. Sweet and soft, that’s what I imagine (and your description backed me up!).

    And about life before technology… I love what it can do for us, but I STILL hold books and I hate texting. I guess I am a little behind the times 😉

  9. Ive never made pudding cookies! I know, crazy. I use pudding mix in banana bread and have made cake mix cookies but never pudding mix. Must change that! Toffee = the best!