Appledoodle Cookies with White Chocolate Chips

The only thing better than a snickerdoodle cookie is an apple-infused snickerdoodle – or what I like to call, appledoodle cookies 😊 Throw in some white chocolate chips and you have a fall dessert masterpiece!

Snickerdoodles are pretty easy to make, but I knew adding apples and white chocolate chips would alter baking times and/or ingredient ratios. So I did my research, played around with ingredients and landed on this recipe! They are SO good.

This recipe makes about 30 appledoodle cookies so it’s a great dish to make for the holidays to share! And if you’d like more fall dessert ideas, be sure to check out my pumpkin cream cheese muffins with cinnamon topping 😋

INGREDIENTS

For the topping:

  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon

For the cookie:

  • 3/4 cup butter softened
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups flour
  • 3.5 oz (1 box) instant cheesecake pudding mix (alt. vanilla pudding mix)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 pinch ground nutmeg
  • 1 cup of diced apples* – I used Honeycrisp apples!
  • 3/4 cup white chocolate chips*

INSTRUCTIONS

Cinnamon Sugar Topping

  1. To prepare the topping, simply mix together the sugar and cinnamon with a whisk.
  2. Set aside until dough is ready.

White Chocolate Chip Appledoodle Cookie

  1. To prepare the cookie, preheat oven to 350 degrees F. Line the baking sheet with parchment paper.
  2. In a large bowl, blend together the butter, sugars vanilla and egg in an electric mixture until smooth.
  3. In a separate bowl, whisk the flour, pudding mix, baking soda, cinnamon, salt and nutmeg together. Gradually add the dry mixture into the wet mixture from the previous step and mix together well. The dough will be pretty dry and clumpy at this point.
  4. Add the diced apples and white chocolate chips into the mix until combined well.
  5. Optional: place dough in fridge to chill up to an hour. This will help thicken the cookie, but they still taste great without chilling the dough!
  6. Once the desired texture is reached, take 1 – 1.5 tablespoons of dough and roll into a ball.
  7. Generously roll ball in cinnamon sugar topping until completely covered.
  8. Place sugar-covered dough on baking sheet and repeat until all dough has been used.
  9. Bake for 10-12 minutes. Let cookies completely cool before serving.

*Feel free to play around with the ratios of apples to white chocolate chips. I personally like these cookies with slightly more apples, but you can even them out or change it up depending on what you prefer!

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