These soft baked Toffee Apple Pie Cookies, with graham cracker crumbs and toffee bits, are the ultimate apple pie experience in cookie form! They are a warm and welcoming treat for a picture perfect fall day!
Happy fall, y’all!! It is hard to believe that just a week or so ago I was rambling on that I wanted just one more day of summer. But then I woke up this morning and headed out the door for our morning walk and saw the most picturesque fall sunrise.
It was like the sky opened up and mother nature got the memo that it was fall and produced a stunning deep orange and fuchsia sunrise. And for a split second, as I looked up at that breathtaking burnt orange sky, I almost could feel the crisp fall air kiss my cheek and blow through my hair.
Unfortunately, I then realized it was just the air conditioner escaping the front door as it closed quickly behind me. And while my morning walk was definitely cool-“er”, here in Texas we still have a long way to go before those summer temperatures finally fade away and it really starts to feel like fall.
Nonetheless, this morning’s sunrise made me giddy like a school girl and has definitely put me in the fall mood. Buh-bye hot and humid summer days, outrageous electric bills (due to running the ac at full blast 24/7), sunburns and hopefully pesky bugs (truth, I DID have a hard time coming up with anything negative to say about summer…)
Hello cooler temperatures, colorful leaves, burnt orange sunrises, my favorite holidays and lots and lots of fall comfort foods… from pears, to pumpkin, to soups and stick to your ribs casseroles… I am in a fall state of mind.
While it seems like pumpkin steals the fall flavors, since it is like everywhere I turn, from pumpkin spice lattes, to pumpkin spice lip gloss and pumpkin breakfast cereal… there are so many other delicious fall flavors.
Give me all the other fall squash- acorn, butternut, spaghetti- and how about them apples, pomegranates, pears, persimmons, pecans, Brussel sprouts and cranberries!
This isn’t to say I haven’t contributed to the pumpkin madness. In fact, I have already shared not one but two pumpkin recipes and it wasn’t even officially fall. But I am standing (well, actually sitting) here today to say this fall I am going to focus on all the other fall flavors and not (or, at least try not to) share any more pumpkin recipes.
Yup, let’s see how many other fall flavors I can squeeze into this blog over the next few weeks before sugar and spice and everything nice… aka Christmas baking, starts. #challengeaccepted
First up, these Toffee Apple Pie Cookies! I’ve made these cookies every fall for years and they are such a huge hit! It’s almost like they have become their own fall tradition and I have friends and family asking me when I am going to make them.
These Toffee Apple Pie Cookies are soft and so delicious! They are packed with fresh apples, toffee bits, graham cracker crumbs (which helps to give it the unique taste and texture) and finished off with a white chocolate drizzle. I urge you to make a batch today and let’s all celebrate this glorious season called fall!
What is your favorite fall flavor? Please share in the comments below!
- 1 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup graham cracker crumbs
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 6 tablespoons unsalted butter room temperature
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 2/3 cup peeled and grated Granny smith gala or Fuji apples
- 1/2 cup toffee baking bits
- 1/4 cup white chocolate chips or almond bark
- 1/2 teaspoon coconut or vegetable oil
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or baking mats. Set aside.
- In a medium sized bowl, stir together flour, baking powder, graham cracker crumbs, salt, cinnamon and nutmeg. Set aside.
- In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, beat the room temperature butter until smooth and creamy. Add both sugars and continue beating at medium speed, until light and fluffy. Add the egg and vanilla extract and mix well. Add the flour mixture and continue mixing just until combined.
- Add the grated apple and toffee pieces and mix until combined.
- Using a tablespoon or a 1-inch cookie scoop, drop the dough two inches apart on prepared baking sheets. Bake at 350 degrees F for 11-12 minutes, or until set in the center. Allow cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
- In a microwave safe bowl, combine the white chocolate chips and coconut oil. Microwave for 30 seconds. Remove bowl from microwave and stir. Return chocolate chips to microwave and heat for an additional 30 seconds, or until melted and creamy. Spoon melted chocolate into a plastic zip top bag. Cut a small amount off the corner tip of one side of the plastic bag and drizzle the melted chocolate over the over cookies.
- Store cookies in an air tight container for up to 4 days.
Recipe adapted from Inside BruCrew Life
Other apple desserts you might enjoy:
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