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Chewy Toffee Apple Cookies. A secret ingredient gives this cookie its delicious apple flavor. It's reminiscent of apple crumb pie but in chewy cookie form!

Chewy Toffee Apple Cookies

Servings 14 cookies


  • 2.4 ounces freeze dried apples
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground apple pie spice or cinnamon
  • 1/2 cup 1 stick unsalted butter, room temperature
  • 6 Tablespoons light brown sugar
  • 2 Tablespoons white granulated sugar
  • 1 large egg room temperature
  • 1/3 cup toffee chips

For coating:

  • 2 Tablespoons white granulated sugar
  • 1/2 heaping teaspoon ground cinnamon


  1. Place freeze dried apples into a food processor and grind until powdery. It's fine to have some tiny visible bits of apple. You should get about 1/2 cup of powder. Set aside.
  2. Whisk flour, baking soda, baking powder, cream of tartar, salt and apple pie spice or cinnamon together in a medium bowl until well combined. Set aside.
  3. In a mixing bowl, beat butter and sugars on medium speed until well combined and fluffy, about 2 minutes.
  4. Add egg and apple powder all together then beat on low until well combined.
  5. Gradually add flour, beating on lowest setting, scraping sides as necessary, until mixture is combined and no streaks of flour remain. Stir in toffee chips until combined.
  6. Press a piece of plastic wrap right onto the surface of the dough to cover it and protect it from drying out. Then, refrigerate for 30 minutes to 1 hour or until firm enough to roll.
  7. Meanwhile, in a small bowl, mix coating ingredients (sugar and cinnamon) until well blended. Set aside.
  8. Preheat oven to 375 degrees F. Remove dough from refrigerator and using about 2 Tablespoons per cookie, roll into balls. Then, roll each ball in cinnamon sugar, coating all surfaces of the cookie.
  9. Place cookies a couple of inches apart on an ungreased cookie sheet.
  10. Bake for 10-12 minutes, or until edges are nicely golden. Rotate cookies half way through baking.
  11. Cool for 10 minutes on cookie sheet. Then transfer to a rack to finish cooling. Once completely cool, store in an airtight container at room temperature.

Recipe Notes

*I bought my freeze dried apples at Trader Joe's. They're in the nuts/dried fruit section. I've also seen bags of them in the produce section of my neighborhood grocery stores.

*Watch out for the little preservative bags inside the freeze dried apples. They are there to keep the apples crisp. Just make sure they don't end up getting tossed into your food processor along with the apples.

*I used a two Tablespoon scoop to measure my cookie dough. You can roll a smaller ball using about one Tablespoon per cookie. You'll get double the amount of cookies but they will bake faster. I would start checking them at about 6-8 minutes and then add time as necessary until you get that light golden brown edge.

*My cookies did not all fit onto one cookie sheet. Instead of just putting the extra 2 onto another sheet, I divided them equally and placed 7 on each. This will keep the heat consistent on both pans. If you only put a couple of cookies on one sheet, that sheet will get much hotter than the one that is filled. Dividing them equally will give you a more consistent result.

*I use the spoon and sweep method for measuring flour. Fluff the flour, lightly spoon it into the measuring cup, then level with a straight edge. This yields about 4.25 ounces of flour.

*Just an fyi...I know this is the "final" recipe, and they're quite perfect as is...but the next time I make them, I'm going to try adding 2 additional Tablespoons of flour and see what happens. For me, recipes are never quite done!

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