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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.
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.
Table of Contents
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.
Ingredients
- 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.
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
- Santa’s Favorite Cookies
- Peanut Butter Pudding Cookies
- Chocolate Chip Pudding Cookies
- Pumpkin Snickerdoodle Pudding Cookies by Chef in Training
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Toffee Apple Cookies Recipe
Ingredients
- 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
Instructions
- 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
Recipe Nutrition
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!
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!
Apples and toffee bits are amazing!
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.
Oh, I know. Editing, writing, posting, sharing…I’d rather photograph and just eat!
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!
Yes just one sugar. I’ll take out my “s”! 🙂 I’ve done a combo in other cookies, and they work fabulously!
I made a salted caramel based apple cookie the other day, and it was bomb.com. These cookies sound right up there, I just love apples in cookies!!
Thanks Elizabeth!
Still have yet to make pudding cookies! I need to change this ASAP! These look so good! 🙂
Thanks Tieghan!
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