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.
More Easy Apple Recipes
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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.
Patricia L says
So funny-- I just pinned this post and then lo & behold, I hopped over to Tip Junkie and there it is again. I guess that's a sign that I MUST make these cookies. 🙂
Jocelyn says
It is definitely a sign that these cookies need to be in your kitchen STAT:-)
Earning-My-Cape says
These look incredible!!!
Hi! I'm a new follower! 🙂
I'd like to invite you to check out my blog- Earning-My-Cape, and to link up to my Super Link Party on Wednesdays!
I hope to see you there! 🙂
Khalisha Wallace says
Can I use Applesauce instead of real Apples?
Jocelyn says
I know that you can substitute 1/4 c. applesauce for 1 egg. You could do that in this recipe and then just leave out the apple chunks too. I wouldn't add any more applesauce because it will affect the texture of the cookies.
Rachel Hinderliter says
These cookies sound delicious! I especially love the presentation with the baker's twine. I would love it if you would stop by and share at Lines Across. I hope to see you soon,
Rachel
http://www.linesacross.com/2012/09/the-cure-for-common-monday-55.html
Winnie says
These are great looking cookies
I love the idea of using apples in cookies, and I'd like to try these
Pinned
Jocelyn says
The apple in it helps give the cookie such a soft texture. You should definitely try it sometime.
Joan Hayes says
You're so sweet to wrap that stack up for me! I might just have to make these for Grace's bake sale this week! Toffee, apples, white chocolate, graham crackers, what's not to love about these. You know I had to Pin them!
stlavonlady says
YUM!! I love anything with toffee in the recipe. Can't wait to try these. I will be pinning these. Thanks!!
Julie from Stlavonlady – Scatterbrained In St. Louis
Shiloh Barkley says
You can't trick me. That's not breakfast.
http://www.shilohstaste.com
SallysBakingAddiction says
yum! I've been waiting for you to post these Jocelyn! LOVE the graham crackers hiding in the dough. Toffee and apples are a combination I have yet to try in a cookie!
Jocelyn says
The graham cracker crumbs in the dough is the perfect touch...totally like eating pie! You must try toffee and apple together...best cookie ever!!!
Dorothy @ Crazy for Crust says
What a great cookie! I'm SO in love with these!
Something Swanky says
Looks great! How fun that you're all doing this together!
Hayley @ The Domestic Rebel says
I looooove that you used graham cracker crumbs to these cookies. Not only does that remind me of apple pie (!!) but with that added toffee twist and I'm officially drooling 🙂 and that's awesome that they stay soft a week later, though I don't think they'd ever make it that long here! Loving this Apple-themed week, girlies!
Ashley @ Kitchen Meets Girl says
These even look super soft! LOVE! And I agree with Aimee--I'd SO buy one of your cookbooks!
Jocelyn says
You girls are the best blog friends ever...I heart all of you:-)
Savory Sweet says
Cookies that are made for breakfast, lunch, dinner, and snack, are the right kind of cookie for ME! 😀
keri @ shaken together says
Toffee! And apples! In a cookie! Do the excessive exclamation points tell you how awesome these look?!?!!!
Lisa @ akawest says
Oooh, those are just full of yummy ingredients. They must be super yummy!
Aimee says
These are gorgeous Jocelyn. If you have a cookbook can you give me a signed copy 🙂 You're on your way! YUM.
Jocelyn says
You will get the first one when it happens:-)
4Sisters says
I would love 1 (or 4) of these for breakfast - they look perfectly amazing!!
Becca @ Crumbs and Chaos
Averie @ Averie Cooks says
I love that you used 1/2 c. graham cracker crumbs in them AND that they stayed soft a week later! A nice dose of brown sugar I find does that and these look....awesome!
Jocelyn says
I was so excited that they stayed soft for that long. And the graham cracker crumbs was just perfect!!!
Brandi says
Hey girl! These look so yummy. Thanks for stopping by my blog and leaving such sweet comments. I always thought that you took the best photos of your food. They could be in magazines. LOL! Hope you are doing well. Hugs!
Jocelyn says
Thanks you are the sweetest:-) Maybe a magazine one day...my fingers are crossed!!!