Appledoodle Cookies
User Reviews
4.5
Appledoodle Cookies
Description
The dough is made by creaming softened butter with brown and white sugars, then mixing in vanilla and an egg for richness. Dry ingredients include flour, instant pudding mix (cheesecake or vanilla), baking soda, ground cinnamon, salt, and a pinch of nutmeg, giving the cookies a warm, spiced character. Chopped peeled apples and optional white chocolate chips are folded in for texture and flavor contrast.
Chilling the dough for an hour firm ups the mixture, resulting in thicker cookies. Each dough ball is generously rolled in cinnamon sugar before baking at 350°F for 10-12 minutes. Cooling on the baking sheet allows residual heat to finish baking, yielding a gentle chewiness with soft interior and sweet, spiced exterior.
This cookie combines apple and creamy notes enhanced by warming spices, suitable for fall or anytime a comforting, soft cookie is desired.
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) pudding mix instant cheesecake or vanilla, not prepared
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 /4 teaspoon salt
- pinch nutmeg
- 1 cup apple peeled and diced small
- 1 cup white chocolate chips optional
Cinnamon Sugar:
- 1/3 /3 cup sugar
- 1 teaspoon ground cinnamon
Instructions
- 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. Chilled dough will make a thicker cookie.
- 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.
Notes
- Cheesecake pudding mix enhances moisture and flavor, but vanilla pudding can be used with little difference.
- The white chocolate chips are optional; some prefer the cookies without them.
- Refrigerating dough thickens it but is not essential for good results.
- Allow cookies to cool completely on the baking sheet to finish baking and firm up properly.
- Store cookies in an airtight container at room temperature to maintain freshness.
User Reviews
Overall Rating
4.5
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