Apple Snickerdoodles are fall version of classic, soft and chewy snickerdoodle cookies. They are crunchy on the outside and soft on the inside, loaded with APPLE and WHITE CHOCOLATE chunks. You MUST try this interesting twist and you’ll have a new favorite fall cookie recipe!!!
When chilly days start, make a batch (or two) of these Apple Snickerdoodles, grab a caramel latte and enjoy cozy fall afternoons.
These yummy White chocolate Apple Snickerdoodles could be great Halloween treat, too.
I love good old snickerdoodles! They are crunchy on the outside, and when you take a bite they are soft and chewy on the inside, loaded with cinnamon sugar flavor, but …Even when something is already good enough I always have to experiment with new flavors.
When fall baking season starts pumpkin and apples are always the first choices.
Since I already tried Pumpkin Snickerdoodles with Cheesecake Filling I wanted to try something new this year. And that’s how I came up with these yummy Apple Snickerdoodles.
Apple would be fine addition to snickerdoodle cookies. Apples match perfectly with cinnamon sugar, but I couldn’t stop myself with just one addition. I was thinking to add caramel too, but since my last recipe Caramel Apple Pie Bombs had combination of caramel and apple pie filling with cinnamon-sugar coating on the outside, I’d become a little boring.
And the next best thing is chocolate. Everything just taste better with chocolate!!! But milk or dark chocolate might be overpowering and won’t let apple tastes enough so white chocolate is much better option. I used chopped white chocolate not chocolate chips. I simply like to find real chocolate chunk into my cookie, but you can use white chocolate chips if you prefer.
It’s an extra step to chop the chocolate into small chunks, but it’s totally worth it. I also did it for my Strawberry Cookies, and they were SO GOOD!!!
Don’t let these white chocolate chips you see on top of the cookies confuse you, they are here purely for decoration. I like to press a few chips into the top of freshly baked cookies. The chips stick onto hot cookies and make them look so pretty. But the real star here is white chocolate chopped into small chunks and fold into the cookie dough. It puts these yummy, soft and chewy Apple Snickerdoodles over the top.
If you like the idea of apple flavored cookies you could also try my Apple Pie Cookies. And as Halloween inspired dessert recipe I suggest you to check Mummy Pumpkin Cookies or my Spider Cookies, or these awesome Pumpkin Chocolate Chip Cookies by Happy Hooligans.
Apple Snickerdoodles are fall version of classic, soft and chewy snickerdoodle cookies.
- ½ cup unsalted butter-melted
- 4 Tablespoons brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla
- one small apple- peeled and shredded
- 1 ½ cup flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 3.5 oz white chocolate chopped into small chunks
- white chocolate chips for decoration
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- First, in a bowl stir together dry ingredients: flour, baking soda, baking powder, salt and 2 tsp. cinnamon, set aside.
- In medium bowl whisk together melted butter, brown sugar, ½ cup granulated sugar and vanilla, until no lumps remain. Fold in shredded apple, stir until evenly combine.
- Add flour mixture and stir well with a spoon or spatula until all well combined.
- Fold in white chocolate chunks and chill the dough at least 30 minutes. You MUST CHILL THE DOUGH!
- Preheat the oven to 350 F, line two baking sheets with parchment paper and set aside.
- In a small bowl stir together ½ cup granulated sugar and 1 teaspoon cinnamon.
- Roll 1 ½ Tablespoon of cookie dough into the ball, then roll into cinnamon sugar mixture to coat well each ball and arrange onto baking sheet leaving 2-3 inch space apart.
- Slightly flatten each cookie ball and bake for 8-10 minutes on 350 F. The cookies will spread but still look uncooked and will be very soft to touch, but don’t dry them out. They will become crispy on the outside as they cool.
- When remove them from the oven immediately press a few white chocolate chips into tops of warm cookies. The chips will melt and stick to the cookie. Cool the cookies 5-10 mins onto baking sheet, then transfer to a wire rack to cool completely.