These Toffee Apple Cookies are soft, chewy, and full of fresh apple pieces, toffee bits, and graham cracker crumbs. Add a quick white chocolate drizzle for an easy fall cookie that tastes like apple pie!
The recipe for these toffee apple pie cookies was first published in September 2012. I redid the pictures in October 2018, and then updated the post in September 2026.
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Fall baking is one of my favorite things, and I'm always looking for new ways to use fresh apples. We make a caramel apple pie every year, and this homemade apple pie filling makes the whole house smell amazing as it cooks. But these toffee apple pie cookies might be my new favorite!
I wanted to take all those classic apple pie flavors and turn them into an easy drop cookie. Graham cracker crumbs in the dough add a crust flavor, and then I added fresh apple pieces, toffee bits, and spices. The result is a soft, chewy cookie that really does taste like apple pie!
And here's the best part. The fresh fruit keeps these cookies soft for days! I made a batch, and 5 days later, they still tasted just as good as on day 1. That makes them perfect for making ahead for a holiday cookie exchange, fall party, or anytime you want a cookie that's a little different from the usual.
Why You'll Love These Toffee Apple Pie Cookies
- Apple pie in cookie form. Graham cracker crumbs are the secret ingredient that gives the cookies a little pie crust flavor.
- Soft for days. Fresh apples keep these cookies soft and tender for almost a week.
- Toffee and white chocolate. Buttery toffee bits add a little crunch, while a white chocolate drizzle makes the cookies extra pretty.
- Great for sharing. These are a fun addition to fall cookie trays or holiday cookie exchanges. And if you bring them somewhere, be prepared to share the recipe!
If you are looking for more easy fall cookies, try our pumpkin snickerdoodles or cardamom cookies. Both are so good for fall baking!
Key Ingredients Needed
Here's what you need to make these fun fall cookies! Most of the ingredients are pantry staples, plus a fresh apple. For exact amounts, scroll down to the printable recipe card.
- Unsalted Butter: Make sure it's fully softened so it creams easily with the sugar. Set it out about 30 minutes before baking.
- Sugar: The combo of granulated and brown sugar sweetens the dough.
- Egg: Adds richness and flavor while helping to hold everything together.
- Baking Powder: Provides a little lift as the cookies bake.
- All-Purpose Flour: Adds structure. Spoon the flour into your measuring cup and level it off, or use a kitchen scale for the best results.
- Graham Cracker Crumbs: The secret to that apple pie flavor! They add a subtle graham cracker crust taste to baked goods.
- Cinnamon, Nutmeg, and Vanilla Extract: Add that warm fall flavor. You can also use apple pie spice in place of the spices.
- Fresh Apple: Finely chop or shred the apple in a food processor for an easy shortcut. The fruit adds moisture and keeps the cookies soft. Use your favorite variety!
- Toffee Baking Bits: Add little pockets of sweet, buttery crunch. I use Heath bits without the chocolate coating, which you can find in the baking aisle.
- White Chocolate Melting Wafers: I like to use Ghirardelli for a smooth melt. They're my favorite for getting that pretty, even finish.
What Kind Of Apple Works Best
Choose your favorite apple. I usually use Gala apples because they're sweet, mild, and hold their texture well in baking. Honeycrisp and Fuji are also great if you like a sweeter apple, while Granny Smith adds a little tartness that balances the sweet toffee.
Do you need to peel the apple? No, I usually leave the peel on, then shred the apple slices in a food processor because it's faster. The peel disappears into the dough, so you won't even notice it. But if you prefer to peel it first, that works too!
How To Make Toffee Apple Cookies
You can make these apple cookies in just a few simple steps. Here is a quick look at how they come together.
- Make the dough. Beat the softened butter and sugars in a large bowl until creamy, then mix in the egg and vanilla. Stir in the dry ingredients just until combined.
- Add the apple and toffee. Gently fold in the shredded apple and toffee bits until evenly mixed throughout the dough.
- Chill the dough. Cover and refrigerate for at least 30 minutes.
- Scoop and bake. Use a cookie scoop to drop the chilled dough onto a prepared baking sheet. Bake until the edges are lightly browned, and the centers are just set.
- Cool and decorate. Let the cookies cool completely on a wire rack, then drizzle with melted white chocolate if you like.
Cookie Variations
- Swap in dried apple. Use finely diced dried apple chunks instead of fresh for a chewier cookie with a more concentrated apple flavor.
- Try a caramel drizzle. Spoon melted caramel over the tops for a caramel apple cookie.
- Add extra toppings. Sprinkle graham cracker crumbs or toffee bits over the white chocolate before it sets for a pretty finish.
BruCrew Tips
- Chill the dough. Don't skip this step! It keeps the cookies from spreading too much. Refrigerate the dough for at least 30 minutes, or make it the night before, then bake it the next day.
- Use a cookie scoop. It makes evenly sized cookies that bake consistently.
- Bake on a Silpat. A silicone baking mat inside a cookie sheet helps prevent spreading and gives an even bake.
- Don't overbake! Take the cookies out when the centers look just set. They'll continue baking on the hot pan as they cool.
- Cool before decorating. Any warmth at all will cause the chocolate to melt and slide off.
Storing and Freezing
Keep the cookies in a tightly sealed container at room temperature for 5-6 days.
You can also freeze them for up to 3 months. Layer the cooled cookies with parchment paper in a freezer-safe container or bag. Thaw at room temperature before serving.
FAQs
No, I usually leave the peel on and shred everything in a food processor.
Chilling keeps the cookies from spreading too much. You don't have to, but your cookies will be extra thin.
Yes, dried apples work well and give the cookies a chewier texture and a stronger apple flavor.
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Recipe
Toffee Apple Cookies Recipe
Candy bits and white chocolate add a sweet twist to these Toffee Apple Pie Cookies. These amazing cookies stay soft for days.
Ingredients
- ½ cup unsalted butter
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 ⅓ cups all purpose flour (160 g)
- ½ cup graham cracker crumbs
- ¼ teaspoon table salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup finely chopped apple pieces
- ½ cup toffee baking bits
- ¼ cup white chocolate melting wafers
Instructions
- Preheat the oven to 350°F. Line a sheet pan with a Silpat or parchment paper.
- In a mixing bowl, cream the sugars and butter until fluffy. Add the egg and vanilla and mix again.
- In another bowl, stir together the flour, graham crumbs, baking powder, salt, and spices. Add to the butter mixture slowly and beat until just combined.
- Gently stir in the apple and toffee bits by hand. Refrigerate the dough for at least 30 minutes.
- Scoop the dough into 24 even dough balls. Place on a baking sheet and bake for 12 minutes. Cool on the pan for 2-3 minutes and then move the cookies to a sheet of parchment and cool completely.
- Melt the white chocolate melting wafers according to the package directions. Stir until melted and creamy.
- Spoon into a plastic bag and cut the tip off. Drizzle over the tops of the cooled cookies. Let set. Store in a tightly sealed container.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 200Total Fat: 8gSaturated Fat: 5gUnsaturated Fat: 4gCholesterol: 25mgSodium: 96mgCarbohydrates: 29gFiber: 1gSugar: 15gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Jennie Donovan says
Can these be frozen?
Jocelyn says
They should freeze just fine. Make sure to layer them with parchment paper in a freezer safe bag or container.
Alyssa says
Hi! I’m dying to try these but I’m curious what you used for toffee bits?? The only ones I can seem to find are Heath ones that have chocolate on them. Is that what you used? Also, a particular kind of apples? Thanks in advance!
Jocelyn says
Usually the Heath ones come without chocolate too, so those are what I used. The chocolate ones will work too, but will give it a slight chocolate flavor. I usually use Gala apples for all my baking just because they are my favorite. I hope you enjoy the cookies!
Alina Escarpanter says
Can the butter be replaced with Vegan butter or should I stick to real butter?
Jocelyn says
I have never baked anything with vegan butter, so I am unfamiliar with how it would be in a recipe. If you try it, let me know how it turns out.
Lori Barra says
I have made these and boy oh boy! They are absolutely delicious! Yes, they do stay soft and I had many many compliments for them. I also have a co worker BEGGING for me to make them again lol. They are so pretty after you drizzle them with the white chocolate. I found this site because we have apple trees and this year was a very good year for apples! There were quite a few recipes I collected but this one is hands down THE BEST!!!! Thank you!
Mackenzie says
This recipe is AMAZING!! I have made it multiple times, it is perfect to bring to friend's/family's houses over the holidays. It is always such a big hit! Many people have raved about them and asked for the recipe. If you don't know what to bring over for thanksgiving, BRING THESE!!
Jocelyn Brubaker says
I am so glad to hear how much you like this cookie recipe!!! It is one of my favorite cookies too!!!
cher says
These had potential, the flavors were good, but they were waaaaaaaay to sweet for my taste
Jocelyn Brubaker says
I'm sorry they were too sweet for you. You could leave off the extra drizzle of white chocolate to save some sugar. I just like to make them look pretty with it. The cookies would be fine without it!
linda says
You say 5 days for the cookies to stay soft. After that are they still good when they aren't so soft?
Jocelyn Brubaker says
They would still be fine to eat. Ours didn't last that long for me to find out though 🙂
Rebecca says
Do you need to peel the apple first?
Jocelyn Brubaker says
You can do either. It is up to you what you want. I usually leave the peel on and shred the apples in a small food processor.
Amanda says
These look so amazing! That drizzle is killing me! I shared a link to them on my FB page 🙂 https://www.facebook.com/photo.php?fbid=10151818217533070&set=a.174654903069.124188.163690253069&type=1
Genevieve says
I found this recipe on Pinterest and made a double batch for a cookie exchange I attended yesterday. Absolutely delicious and highly addictive! Thanks so much for sharing - I will definitely be making these again.
Jocelyn says
It makes me so happy to hear how much you liked them...thank you for sharing with me:-)
mackenzie says
I made these this weekend just to try them out...amazing! I suggest keeping them in the oven for maybe 15 minutes tops! I did 12 and they were a bit gooey (still delish!) I will definitely be making them for thanksgiving and bringing them over to my boyfriend's family's house! (That's how you know they're good...they are good enough to show off to the boyfriends family LOL) Love them! Thank you for the recipe!!
Jocelyn says
I am glad you loved the recipe that much:-) Every oven is different so I'm guessing that is why the difference in time. Although I kind of like gooey centers:-)
Donna says
Taking a batch of these with me to my aunt in Florida (we are in Ohio) They are so unique good and really do stay soft for days. I'm sure they'll travel well....if they make it that far. lol
Mackenzie says
Jocelyn, What a great recipe! They sound amazing! Thanks so much for entering this last week in the Iron Chef Mom link-up/contest for Apples on Cheerios and Lattes! We are so glad you could make it! We look forward to your chocolate recipes this week! 🙂
Mackenzie from the Iron Chef Mom Team 🙂
Michelle's Tasty Creations says
Wow! These are a must try right now! I love the toffee and apple combo. Delicious. Thanks for sharing your wonderful recipes each week with my readers 🙂
Michelle
Haniela says
These look awesome. I was really drawn to them when I saw them at Tidy mom's link up party. They sound delicious too. I love apples in anything.
Jocelyn says
Thank you:-) Apples in anything just gives such a great texture and taste!!
Rae says
I made these this afternoon after finding the recipe on Pinterest. They are yummy...even without the white chocolate frosting! Mine came out kinda flat and not sure why. Thanks for the recipe that really tastes like fall!
Jocelyn says
I am so glad to hear that you made them and love the taste. You could refrigerate the dough for 30 minutes next time...that will help them not spread so much.
Debi Bolocofsky says
These look so good. I have a link party on Wednesdays, and I would love it if you would link this and any other posts. It is called Wednesdays Adorned From Above Link Party. It runs from Wednesday to Sundays.
http://www.adornedfromabove.com/2012/09/natural-coconut-bubble-bath-and.html
I hope to see you there. I am your newest follower, and I would love for your to follow me also. Have a great Day.
Debi Bolocofsky
Adorned From Above
http://www.adornedfromabove.com
Kamila Gornia says
Loving the photography, so colorful and vivid!
Jessica McCoy says
Seriously delicious!
I'd love it if you would link this (and a couple other recipes if you'd like) up to Wonderful Food Wednesday at: http://www.athometake2.com. I hope you can stop by.
Jessica @ At Home Take 2
Katie says
oh man, Jocelyn... these cookies look great!