Appledoodle Cookies
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. This might be my new favorite cookie.
APPLEDOODLE COOKIES
I couldn’t figure out why I smelled like syrup all day. 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.
I usually have issues with apple cookies because the texture is weird to me. Too cakey, too wet. I don’t know. They weird me out. But these are perfect. I will make them again and again.
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.
OTHER APPLE RECIPES
- Salted Caramel Apple Cups
- Apple Muffins
- Caramel Apple Cheesecake Bars
- Caramel Apple Cupcakes
- Apple Crisp Cheese Danish
- Butterscotch Apple Pecan Cobbler
- Apple Crisp Pizza
Appledoodle Cookies
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.
Ingredients
- 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 (3.5 ounce 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
- 1 cup white chocolate chips (see Note) (optional)
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
Instructions
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In a large bowl, cream together butter and sugars. Mix in vanilla and egg until smooth.
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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. Chilled dough will make a thicker cookie.
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For the Cinnamon Sugar: In a small bowl, combine the sugar and cinnamon.
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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.
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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.
Recipe Notes
*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.
My teen daughter and I made these today and they were SO delicious! We shared some with our neighbors and they immediately raved at how delicious they were. We didn’t have white chocolate chips on hand, so we subbed butterscotch chips and were so delicious with the apples. This recipe is a keeper by far! Thank you!
I’m so glad you liked them and yes butterscotch is great with apple
I am in live with these cookies and people are always asking me to make them. Can the dough be frozen?
I haven’t tried freezing the dough but I don’t see why not.
These are fabulous. I don’t like traditional Snickerdoodles so I was hesitant. My daughter found your recipe because we had a lot of apples to use. They were good with the white chips but are better with walnuts instead. We used vanilla pudding mix, no nutmeg and no chilling time before baking.
Yum!!
How long would these hold up if I mailed to my son who is deployed overseas? It usually takes 10 days for parcels to get to him.
I’m afraid the fresh apples would mold if in transit that long. I have lots of other cookies that might be better options.
Could you make the dough the day before or is it best to make the day of baking the cookies?
Yes the apples will release some liquid but you could refrigerate the dough and bake the next day.
These were a hit with the whole family! I had a few extra apples that didn’t have much flavor that I needed to use up and decided to try them in these cookies. I was a little concerned when the cookie dough was the texture of wet sand after being mixed together (seemed more crumbly than doughy), but it rolled together well before baking. I had to bake them all for about 13 – 14 minutes and they were still pretty soft/doughy on the inside (which is how I like my cookies) but they had a nice crisp outside. I’ll be printing this recipe to use again! Thank you!
Awesome to hear! Thank you!
Can you make these cookies with Gluten-free flour instead? We absolutely love snickerdoodle and soft too apple cookies, and thought we would try these out!! They just sound so yummy and a great spin on our favorite cookies! We just need to have them Gluten-free. I usually just swap without asking, but I thought I’d ask before wasting my time and money on this one.
I thank you in advance for your time and consideration for an response.
I haven’t tried them with gluten-free ingredients. Sorry!
Thank you for sharing this recipe!
I’ve made it 3x in a month haha 😅 For this last time though, I used browned butter. The caramel and nutty notes of the butter paired so well with everything! This recipe has become a staple~ Thanks again!
Ooh wish I would’ve thought of that!
Shanese! OMG brilliant! Did you use the same amount of butter, just melted?
These are amazing!! I bake all the time and I haven’t had something so good in a long time! I did substitute salted caramel chips, because that’s what I had!
I bet they were great!
I made these for a neighborhood block party and food drive! Sooooo good! They taste just like apple pie so I presented them as apple pie cookies. A definite crowd pleaser. And I love finding recipes that I can use apples that are getting old in!
Ooh I like it! Apple Pie cookies need to be a thing.
Turned out perfectly! Although I love white chocolate, next time I will omit for this recipe.
Thanks for sharing!
Yes great without too!
I had a request for an apple and caramel cookie from a member of the St. Joseph Hospital in Oakland, MI. I send in cookies every week to the ICU during the pandemic. These are delicious! I used White Chocolate Pudding mix and they turned out fabulous. I found Kraft Caramel Bits at the store and will add them to the next batch, which will satisfy the above criteria. Thanks for another great recipe.
Ooh caramel bits would be fantastic!
Would I be able to use without the pudding mix?