TOFFEE APPLE COOKIES RECIPE
This easy pudding cookie is an Apple Cookie filled with fresh apples and toffee bits!
Provided by Dorothy Kern
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Note: This dough requires chilling.
- Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in apples and toffee bits.
- Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There's no need to space them out, you're going to chill them. Cover and chill for at least 30 minutes.
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2" apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.
Nutrition Facts : ServingSize 1 serving, Calories 133 kcal, Carbohydrate 18 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 26 mg, Sodium 63 mg, Fiber 1 g, Sugar 12 g
TOFFEE APPLE COOKIES RECIPE BY TASTY
Here's what you need: egg, golden caster sugar, butter, flour, ground nutmeg, cinnamon, salt, baking soda, bramley apple, chewy toffees
Provided by Jordan Ballantine
Categories Desserts
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 180°C (350ºF).
- Beat the sugar, butter, and egg in large bowl with electric mixer on medium speed until light and fluffy.
- Stir in flour, nutmeg, cinnamon, salt, and bicarbonate of soda. Combine into a smooth dough.
- Mix in the apple.
- Drop dough by rounded tablespoons about 2 inches (5 cm) apart onto baking paper-lined tray. Add in 1 chewy toffee piece per cookie.
- Bake 8 to 10 minutes or until light brown. Cool on a wire rack.
- Enjoy!
Nutrition Facts : Calories 413 calories, Carbohydrate 68 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, Sugar 47 grams
BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES RECIPE BY TASTY
The ultimate chocolate chip cookie indulgence, bolstered by chunks of homemade toffee, brown butter, and large pockets of chocolate.
Provided by Alvin Zhou
Categories Desserts
Yield 9 cookies
Number Of Ingredients 16
Steps:
- Make the toffee: Line a baking sheet with parchment paper.
- In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes.
- Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes.
- Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat.
- Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted.
- In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda.
- Pour the brown butter into the sugar mixture and mix until combined. Don't worry if it looks separated.
- In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth.
- Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks.
- Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces.
- Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.
- Using a large ice cream scoop or a ½ cup (65 g) measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. Let the dough rest in the refrigerator for at least 36 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes.
- When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper.
- Arrange the cookies on the baking sheets, leaving at least 2 inches (5 cm) of space between the cookies and away from the edges of the pan.
- Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes.
- Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled.
- Enjoy!
Nutrition Facts : Calories 609 calories, Carbohydrate 74 grams, Fat 31 grams, Fiber 4 grams, Protein 8 grams, Sugar 38 grams
BAKED TOFFEE APPLES RECIPE BY TASTY
Here's what you need: apple, brown sugar, cinnamon, nutmeg, apples, puff pastry, toffee sauce, egg, brown sugar, cinnamon, vanilla ice cream, toffee sauce
Provided by Matthew Cullum
Categories Desserts
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F (190°C ).
- In a small saucepan, cook the apple, brown sugar, cinnamon, and nutmeg over a medium-low heat until softened.
- Cut three thin strips on a chilled sheet of puff pastry.
- Cut two of the strips into four and make a small lattice pattern with them. Repeat to make three more lattices.
- Cut the tops of the apples and scoop out the insides carefully with a melon baller.
- Mix some of the toffee sauce in and fill with the toffee apple mixture.
- Place the lattices on top of each apple and drape the remaining strips around the lattice, cutting off any overhang.
- Place apples in an ovenproof dish, brush the pastry with egg wash and sprinkle over some more brown sugar and cinnamon.
- Bake for 20 minutes.
- Serve with ice cream and more toffee sauce.
- Enjoy!
Nutrition Facts : Calories 572 calories, Carbohydrate 83 grams, Fat 26 grams, Fiber 9 grams, Protein 7 grams, Sugar 41 grams
TOFFEE APPLE COOKIES
These are truly delicious - crunchy round the edges, chewy in the centre
Provided by Silvana Franco
Categories Afternoon tea, Dessert, Snack
Time 45m
Yield Makes 24 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to fan 170C/conventional 190C/gas 5. Using an electric whisk, beat together the butter and sugar until pale and creamy.
- Stir in the egg yolks, ground almonds, toffees, dried apple and flour. Mix well together then roll into walnut-sized balls.
- Place well apart on two non-stick or lined baking sheets and flatten slightly with your hand. Brush with milk and bake for 8-12 minutes until golden. Leave to firm up for 5 minutes, then transfer to a wire rack and leave to cool completely.
Nutrition Facts : Calories 148 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.12 milligram of sodium
HOMEMADE TOFFEE APPLES
Nothing beats the crunch of a toffee apple on a crisp autumnal evening, and these taste so much better than shop bought
Provided by Emma Lewis
Categories Snack, Treat
Time 20m
Yield Makes 8
Number Of Ingredients 4
Steps:
- Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
- Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150C or 'hard crack' stage. If you don't have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
- Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.
Nutrition Facts : Calories 278 calories, Carbohydrate 73 grams carbohydrates, Sugar 73 grams sugar, Fiber 2 grams fiber, Sodium 0.06 milligram of sodium
ICED OATMEAL APPLE TOFFEE COOKIES
There's nothing quite like the classic iced oatmeal cookie, but when you add in toffee bits and apples, things get even better. To top these treats, drizzle each with a sweet cinnamon sugar glaze. Now that's what I call oatmeal cookie heaven. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, oats, cinnamon, kosher salt, baking soda and baking powder; gradually beat into creamed mixture. Fold in apples and toffee bits., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until golden brown, 10-12 minutes. Cool on pans 2 minutes before removing to wire racks to cool completely. Combine icing ingredients; drizzle over cooled cookies. Let stand until set.
Nutrition Facts : Calories 89 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 67mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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