Apple Nut Cookies

Apple Nut Cookies(1)If you’re not done your Christmas baking yet, here’s another one to add to the list: Apple Nut Cookies.  These are very versatile in that you can use any nut that you happen to like or have around the house. I used pecan, though the original recipe used almond.

You can also use your favorite apples.  Typically, the best apples for baking include Granny Smith, Jonagold, Honeycrisp, Braeburn, and a few more that you can find listed online.  They are ideal because they hold together during the baking process and you don’t wind up with a pie full of applesauce.  While the concept holds true here, since these are cookies and not pie, you can be a bit more lenient in your apple choice.

Apple Nut Cookies

  • Servings: 36
  • Difficulty: medium
  • Print
Apple Nut Cookies(2)


1 3/4 c all-purpose flour
½ t baking soda
14 T unsalted butter (3/4 c + 2 T), divided
½ c granulated sugar
½ c packed brown sugar
1 t salt
1 t vanilla extract
1 large egg
1 large egg yolk
1 c (4 oz) peeled and diced apples
3/4 c chopped nuts of your choice
1/2 c toffee bits


  • Preheat oven to 350 F. 
  • Whisk flour and baking soda.
  • Heat 10 tablespoons of butter in a skillet over medium heat until melted, about 2 minutes. Continue stirring for another 2-3 minutes until golden with a nutty aroma.  Remove from eat and pour through sieve into a large bowl.  Stir in remaining butter to melt.  
  • Add sugar, brown sugar, salt, and vanilla to butter mixture, whisking to combine.  Add egg and egg  yolk, again whisking to combine until no sugar lumps remain.
  • Let mixture stand for 3 minutes, then whisk for 30 seconds.  Repeat this resting and whisking pattern three times.
  • Stir in flour mixture until well combined.  Add apples, nuts, and toffee bits.
  • Scoop dough into balls on a cookie sheet.
  • Bake for 10-14 minutes or until golden brown.
  • Place on cooling rack to cool completely.  Enjoy.


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