Well it is that time of year when we think the most about cookies. If you are like me you are busy baking your holiday cookies. One of my favorites parts of the holidays is getting out my many recipes and choose what I want to bake for the year.
I also like to look for a new recipe or two to add to the list. I like to make my cookies ahead of time and put them in the freezer, ready for my holiday gift trays. When I need to make up a tray for someone, I just go to my stash of cookies in the freezer and I am good to go.
In fact, we keep cookies in the freezer all year long. It’s easy enough to make a double batch when you have the oven going, so you have something quick to get out when you don’t feel like baking, need a gift, or have an unexpected guest.
Last year my husband had heart by-pass surgery and had wonderful nurses take care of him at the hospital. A few days ago he had his year check-up with his heart doctor. We decided to take a tray of cookies along for the nurses on the 7th floor. I got baking early in the morning because I didn’t have a big variety in the freezer.
I made Dark Chocolate Apricot Cookies (I didn’t have enough apricots so I made some with dried cranberries and used white chocolate to dip them in). I also made Chocolate Chip Pudding Cookies, the standard Peanut Butter Blossoms, Snickerdoodles, Frosted Molasses Cookies (which I will post the recipe later) and the new one I tried was Apple Toffee Pudding cookies which I pinned some time ago from Crazy for Crust. All the other pudding cookies that I tried have turned out to be very tasty and easy enough to make.
Here are the ingredients: butter, white sugar, package of instant cheesecake pudding mix, eggs, vanilla, baking soda, flour, diced apple and toffee bits (I used Hershey’s).
You can refer back to the chocolate chip pudding cookie recipe for the directions. They are basically mixed the same. Bake about 8-10 minutes at 350 or until just lightly brown. Let cool. Freeze whatever you aren’t going to use or eat now.
When all my cookies were baked I got a tray (I always keep some on hand) and proceeded to fill the tray and wrap it. Off to the hospital! We went up on the 7th floor and visited all the nurses. They were very thankful for the cookies and glad we stopped in to visit.
I will probably bake more before Christmas. So many to try and so little time…
Here is a printable version of the Apple Toffee Pudding Cookies:
- ¾ cup softened butter
- 1 cup white sugar
- 1 (3.4 ounce) package instant cheesecake pudding mix
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2¼ cups flour
- 1 small apple( I had gala apples) diced very small
- ¾ cup Toffee Bits
- Preheat oven to 350.
- Cookie sheets can be sprayed with non-stick cooking spray or lined with parchment paper.
- Cream together softened butter and sugar.
- Add the pudding mix and mix well.
- Add the eggs and the vanilla.
- Mix together the flour and the baking soda in a separate bowl and then add to the wet mixture.
- Stir in diced apples and toffee chips
- Drop by spoonful unto the cookie sheet.
- Bake about 8-10 minutes or until lightly brown.
- Remove from sheet to cool onto a wire rack.
Latest posts by Sharon (see all)
- White Chocolate Peanut Butter Cup Cookies #Choctoberfest - October 13, 2020
- Golden Chocolate Blossom Cookies #Choctoberfest - October 16, 2019
- Hot Cocoa Cookies #Choctoberfest - October 19, 2018