These Appledoodle Cookies are an apple version of the snickerdoodle. With pudding mix in the batter they are incredibly soft and full of apple cinnamon flavor. The outside is slightly crisp from the cinnamon sugar coating.
These Appledoodle Cookies might be my new favorite cookie.
My husband picked up my baby girl and asked, “Did she have pancakes this morning?”
“Uh, no. Why?”
“She smells like syrup,” he said.
Hmm. I didn’t think much of it until I was at the gym and realized I, of whom I was sure didn’t eat pancakes for breakfast, also smelled like syrup.
In college, there was a boy named Ja in my physics class. English was his second language and he didn’t talk much, but when he did he was super jovial and hilarious.
And he was always asking me out. He saved a seat for me in class every morning right next to him.
The only problem was Ja always smelled like syrup. Not just a hint of it. Like he had bathed in it.
So ever since then I’ve been very conscious of not smelling like syrup.
Finally, I figured out that my obsession of Salted Caramel was to blame. I bought a Salted Caramel candle for my house and air freshener for my car and it was making my whole family smell like syrup.
Sure this story would be more suited for the Salted Caramel Apple Cups I posted last week but hey, I write this blog as my life happens.
Have you heard of pumpkindoodles? Well, these are appledoodles. These Appledoodles, or apple snickerdoodles, are amazingly soft, chewy, and full of apple cinnamon flavor.
Make sure you dice your apples fairly small. Since these cookies only cook for 10 minutes the smaller we dice them, the faster they cook.
Look how amazingly soft and chewy the inside is. These are perfection.
If you like white chocolate, add some white chocolate chips. The flavors really compliment each other. Although I liked the white chocolate chip version, I preferred them without.
If you like these Appledoodle Cookies, you’ll love these recipes:
- ¾ cup butter (one and a half sticks, softened)
- ¾ cup brown sugar
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 egg
- 2 cups flour
- 1 small (3.5 ouncesl box instant cheesecake or vanilla pudding mix, not prepared (see Note))
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- pinch nutmeg
- 1 cup apples , peeled and diced small
- optional 1 cup white chocolate chips (see Note)
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
In a large bowl, cream together butter and sugars. Mix in vanilla and egg until smooth.
In a medium bowl whisk together flour, pudding mix, baking soda, cinnamon, salt, and nutmeg. Add dry mixture to wet ingredients and mix until combined well. Stir in apples and white chocolate chips (if using). Chill in the fridge for one hour. *I tried it with chilling and not chilling and didn't notice a big difference.
For the Cinnamon Sugar: In a small bowl, combine the sugar and cinnamon.
Preheat oven to 350 degrees and line baking sheets with parchment paper. Take around 2 Tablespoons of dough and roll into a ball and then roll generously in the cinnamon sugar. Place on prepared baking sheet.
Bake for 10-12 minutes. Allow cookies to cool completely on the baking sheet - they will continue to bake as they cool. Store in airtight container at room temperature.
*I used cheesecake pudding but you can use vanilla pudding too. I've noticed there isn't a big difference in flavor.
*I personally liked it without the white chocolate chips better but others preferred it with.
Source: adapted from Crème de La Crumb's butterscotch cookies I added apples, cheesecake pudding, cinnamon, nutmeg, salt, and rolled in cinnamon sugar.