Toffee Apple Cookies Recipe
This easy pudding cookie is an Apple Cookie filled with fresh apples and toffee bits!
Servings 24 cookies
- 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.
This post has been updated to a new and better version of the recipe. For the original Apple Toffee Pudding Cookie Recipe click here.
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