Description
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.
Ingredients
Scale
- 170 g (¾ cup) unsalted butter
- 260 (2 cups) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 130 g (⅔ cup) light brown sugar
- 100 g (½ cup) granulated sugar
- 1 large egg + 1 yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 110 g (⅓ cup) Trader Joe’s Apple Pie Spread
- 80 g (⅔ cup) roughly chopped chocolate-covered toffee
- Flaky sea salt, optional
Instructions
- 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. Sprinkle the cookies with flaky sea salt and 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.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking