My baby sister lives about three hours away—almost next door compared to the nine-hour distances we used to travel. Every so often the Godfather, A, and I drive out to Charlottesville to visit her and her husband. A few weekends ago we went apple picking together, and something at the orchard sparked an idea for a cookie recipe that I couldn’t wait to try.
We had breakfast before leaving, but after a couple hours in the car I was ready for an apple cider doughnut. The orchard had a large farm stand with walk-up windows selling pastries and snacks. Among the doughnuts and classic treats I noticed caramel apple cookies. I’d never seriously considered using fresh apples in cookies before—only dried apples—but I decided right then to try fresh apple in the batter. It was also the perfect excuse to buy toffee bits, which I adore.
The result is a wonderfully chewy cookie with layered flavors. A mix of brown and granulated sugars brings depth while the toffee bits soften into pockets of candy-like chew. Fresh apple adds a bright, slightly tart bite that balances the sweetness. These cookies feel like fall in every bite. I sent a double batch to the Godfather’s office (leftover from recipe tests), and he reported they disappeared before lunch even though he hadn’t announced he brought them.
Before the holiday cookie rush begins, bake a batch of these apple toffee cookies and enjoy them warm with a cup of apple cider while you admire the autumn leaves.
Apple Toffee Cookies
10 minutes
12 minutes
22 minutes
Chewy toffee cookies made with fresh apples—an ideal fall treat.
Ingredients
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 tbsp unsalted butter, softened
- 1 egg
- 2 cups all-purpose flour
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup medium Granny Smith apple, peeled and finely diced (about 1 apple)
- 1 cup toffee bits
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone liners.
- Cream together the butter and both sugars until smooth.
- Stir in the egg and vanilla extract, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the diced apple and toffee bits.
- Using a medium cookie scoop (about 1.5 tablespoons), place dough onto the prepared baking sheets about 2 inches apart.
- Bake 10–12 minutes, rotating the pans halfway through, until edges are lightly golden.
- Allow cookies to cool on the pan for at least 10 minutes before transferring to a rack to cool completely.
- Store loosely covered at room temperature for up to 4 days.
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