All your favourite flavours of autumn in a chewy and soft cookie. These toffee apple cookies are made with warm nutty brown butter and loaded with super yummy toffee pieces and slices of juicy apple, with Halloween closely approaching, I can’t think of a more appropriate thing!

For the past few weeks I have been struggling with coming to terms with summer being over and I have reeeeally being holding onto summer food, but now that the temperatures are dropping and days are getting shorter, I feel ready and excited to do more autumn baking. These cookies combine all the flavours of autumn, apples, cinnamon and toffee.

I love toffee apples, but I find them too much and I always worry my teeth will get hurt due to a rather traumatic childhood experience involving a wobbly tooth and a toffee, so these cookies are really the perfect alternative to satisfy my cravings and keep my teeth safe.

Brown Butter Toffee Apple Cookies

Ingredients:

• 115 gr of butter, browned
• 60 gr of granulated sugar
• 60 of gr brown sugar
• 1 egg
• 1 tbsp vanilla extract 
• 200 gr of plain flour
• 2 tsp of cinnamon powder 
• 1/2 tsp of salt 
• 1/2 tsp baking soda
• 1 baking apple, chopped into small slices
• 100 gr of toffee pieces (you can also use fudge if you’re struggling to find toffee)

Method:

1. Start by browning your butter. In a pot over medium heat, melt the butter completely stirring frequently. The butter will go from very bubbly to have smaller bubbles and will start smelling nutty. Keep cooking until the butter starts taking a golden brown colour and you’ll see some brown pieces, once that has happened, take it off the heat and transfer to a glass bowl and let it come to room temp.
2. In a bowl, mix together the butter, brown and granulated sugar. Then, add it the egg and vanilla extract and mix again.
3. Finally fold in the flour, cinnamon powder and baking soda and mix until just combined.
4. Add the apple and toffee pieces and fold them in with a spatula.
5. Refrigerate your cookies in the fridge for at least 30 minutes, you can also keep them in the fridge overnight. The longer in the fridge, the deeper the flavour.
6. Cook in a preheated oven at 170 degrees celsius for 10-12 minutes until the edges start going brown and the centre still looks slightly undercooked.