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.
I may earn commissions for purchases made through links on this post.
APPLE 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
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)
Cinnamon Sugar:
- 1/3 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
These were yummy! I didn’t chill the dough, so they came out flatter. I also didn’t put in the white chocolate chips and they were still flavorful! The next time I make them, I’ll try making smaller rounded balls, as 2 tablespoons was pretty big. Thank you for this recipe!
You’re welcome!
Hi! I made these and the bottom was burnt but the middle was still raw – any ideas?! The raw dough was delicious though 🙂
Are you using parchment paper? The correct heat?
These are the best cookies ever and I’ve been making them for at least 2 years now, and everyone I’ve made them for has called them delicious.
Aww thanks you!
I made this for the first time today and the dough was really dry for my first batch. I added a couple splashes of milk to moisten the dough and the second batch came out beautifully. Easy fix in case anyone else runs into that.
The dough is thick until you add the apples and the moisture thins it out a bit.
I only have regular pudding not instant. Can I use that?
I haven’t tried it with that version
Good recipe. I added chopped pecans and baked a batch before chilling dough and then another after chilling. Chilled dough cookies had more flavor. Also made cookies smaller (1-1 1/2 T) and added caramel bits to few cookies. Next time, I’ll add caramel bits and omit chocolate chips.
Thank you!!
I made these for a work event. I am so pleased how they turned out. I used butterscotch chips instead of white chocolate for a more Carmel apple take. A big hit!
Thank you!!
These are amazing. I made them with spelt flour and only used about half the chocolate chips. Everyone that tried them LOVED them. Definitely a new favorite (I have a batch in the oven right now)
I do flatten them by hand and use a fork for a checker pattern, like it’s known for peanut butter cookies. The first time I made them they didn’t spread at all, which is why I started to flatten them myself before baking
I’ve had these vookies and they were awesome! When I made them, they came out flat and , even though I cooked them longer that the recipe called for, they still tasted undercooked. Help!!!!
Made these tonight with butterscotch pudding mix instead of vanilla and y’all…sooo good!!
Almost forgot, I also added a packet of apple cider mix to the butterscotch pudding mix. Gave it that little extra bump of apple flavor. Soo very yum!🤤
(Sorry y’all, I couldn’t figure out how to edit my own comment lol)
Yes! So happy to read this because I realized that I only have butterscotch pudding at home and didn’t want to go to the store!
Hi Christy, LOVE these cookies, as do all of my family and friends I have made them for. With Thanksgiving coming I would like to try to make a PUMPKIN version, and wondered if you had tried that or had any tips on how much pure pumpkin to use in place of the apples? I also found pumpkin instant pudding and will use that in place of the vanilla. Thanks again for your recipe!!
Great idea. The pumpkin pudding might be enough. I would maybe try white chocolate chips?
Could dried apples, finely chopped, be substituted for the fresh?
Yes that would work
Ouuu…I am very intrigued!!! I am not a fan of white chocolate, so I will omit, but I wonder if my homemade toffee chips would be a good addition??? Definitely going to try, as soon as I figure out how to use my new oven!
Toffee would be excellent!
These are awesome!!! I used Wolfriver apples. I also used Salted Caramel chips instead of the white. (I didn’t have white in the house). I have to say I appreciate you using the box size of the pudding in your recipe, I discovered that some boxes say they serve four but, the dry part is half of the amount needed for the recipe… Thank you, I have not been disappointed with any of your recipes. I have both of your cookbooks and have given them as gifts; everyone loves that your books have the picture of the completed recipe!!!
Thank you Cris. That means a lot!
Hi there. The recipe sounds perfect but what if I prefer not to use any pudding mix. How can I substitute that ingredient? Thanks for sharing😊
The pudding mix gives it vanilla flavor and makes them soft. I’m not sure how to duplicate that
I just finished baking your Appledoodle cookies exactly as per your recipe and they are one of the best cookies I have ever made! I bake weekly for my church and will anticipate rave reviews from these cookies this Sunday! Thanks! Jack Clark
Oh Wow. What a compliment!