Created by Jeanne H., these Butter Pecan Toffee Apple Sundae Cookies won third place in our 2015 Holiday Cookie Contest. Sautéed tart apples and toffee chips are added to a simple drop cookie, which is baked and drizzled with milk chocolate and caramel and topped off with a buttered pecan.

Butter Pecan Toffee Apple Sundae Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 36 cookies

Butter Pecan Toffee Apple Sundae Cookies

Ingredients

  • 1 cup tart apple, peeled and diced
  • 1 1/2 tablespoons frozen apple juice concentrate, thawed
  • 2/3 cup + 1 tablespoon butter, softened (divided)
  • 36 pecan halves
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 2/3 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon apple pie spice
  • 1/3 teaspoon salt
  • 3/4 cup toffee bits
  • 2/3 cup coarsely chopped toasted pecans
  • 2/3 cup coarsely chopped dried tart cherries
  • 8 ounces vanilla caramels
  • 2 tablespoons milk
  • 2/3 cup milk chocolate chips

Directions

Preheat oven to 350°F.

In non-stick pan over medium heat, sauté apples and concentrate for 5 minutes or until apples are tender and liquid is gone. Remove from pan and set aside.

In same pan, melt 1 tablespoon butter. Add pecan halves; sauté 5 minutes or until toasted. Set aside.

In bowl of electric mixer, beat 2/3 cup butter, sugar and brown sugar together until fluffy. Beat in egg and vanilla.

In separate bowl, whisk together flour, baking soda, apple pie spice and salt. Add flour mixture to butter and egg mixture. Stir in toffee bits, chopped pecans, cherries and cooled apples.

Drop dough by rounded teaspoonfuls onto parchment-lined baking sheets. Bake 8-10 minutes or until set. Cool 1 minute on baking sheets. Transfer to cooling rack to cool completely.

Microwave caramels and milk together on high, stirring every 30 seconds, until melted and smooth.

Microwave chocolate chips in 10 second increments, stirring, until melted.

Drizzle cookies with caramel and then with melted chocolate. While chocolate is still soft, top each cookie with a buttered pecan half.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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