Toffee Apple Pie Cookies
These Toffee Apple Pie Cookies combine nutty brown butter, apple pie spread, and chocolate-covered toffee chunks for a soft and chewy cookie perfect for fall! The apple pie spread brings a warm, spiced apple flavor while the toffee adds bits of buttery goodness throughout.
PREP TIME
20 minutes
COOK TIME
22 minutes
INGREDIENTS
12
Yield: 17 cookies
Ingredients
- 0.75 cup0.75 cup0.75 cup Butter, Unsalted
- 2 cups2 cups2 cups All Purpose Flour
- .5 tsp.5 tsp.5 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Salt
- 0.666 cup0.666 cup0.666 cup Brown Sugar
- 0.5 cup0.5 cup0.5 cup Granulated White Sugar
- 1 whole1 whole1 whole Egg, at room temperature
- 1 whole1 whole1 whole Egg Yolk, at room temperature
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 0.333 cup0.333 cup0.333 cup Trader Joe's Apple Pie Spread
- 0.666 cup0.666 cup0.666 cup Toffee, chopped
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a small saucepan, melt the butter over medium-high heat. Stir occasionally until the butter has brown specks throughout. Remove from the heat and transfer to a large bowl. Set aside to cool but not thicken.
- In a medium bowl, whisk the flour, baking soda, baking powder, and salt.
- Add both sugars to the butter and whisk until smooth, with no visible pools of butter.
- Add the egg, yolk, and vanilla, and whisk until fully incorporated.
- Fold in the dry ingredients until just a few streaks of flour remain.
- Fold in the apple pie spread and chopped toffee until evenly combined.
- Use a 2-tablespoon scoop to scoop the dough into balls and place on a small sheet pan or plate. Chill in the refrigerator for at least 4 hours, or preferably overnight.
- Preheat the oven to 350°F/177°C. Line two baking sheet pans with parchment paper.
- Arrange the cookie dough on the sheet pans, leaving 3 inches between each cookie.
- Bake one sheet at a time for 11-12 minutes, or until the edges are lightly golden brown. Let them cool for 5 minutes on the hot sheet pan. Then transfer them to a wire rack to cool completely.
Notes
- Apple pie spread: I use Trader Joe's Apple Pie Spread for these cookies, but you can substitute an apple butter. However, depending on the thickness, it could alter the overall texture of these cookies and their spread.
- Storage: Store cookies in an airtight container at room temperature for up to 3-5 days (the longer they sit, the softer they will be).
- Freezer: Freeze baked cookies in an airtight container or freezer-safe bag for up to 3 months.
- Freeze the dough: Scoop the cookie dough into balls, store in a freezer-safe bag or container, and freeze for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time.
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About This Recipe
Show nutritional information
Cookies Desserts Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 3998 |
| Fat: | 202 g |
| Carbohydrates: | 498 g |
| Protein: | 95 g |
| Cholesterol: | 597 g |
| Sodium: | 2567 mg |
| Fiber: | 8 g |
| Sugars: | 289 g |
| Sugar Alcohol: | 0 g |
| Calculated per 17 cookies. | |
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