Monday, February 13, 2012

Apple Cinnamon Chocolate Chip Cookies

It was a chilly weekend here in Texas, and probably the first time I've ever seen J curl up on the couch with a blanket. He's usually too busy doing something to just sit around and watch movies... but that aside, he's never cold, so I'm always free to be the blanket hog in our house. This wasn't the case on Sunday afternoon.

After a movie or two, J announced that he wanted cookies. We're fully stocked with Girl Scout cookies right now, but I'm not one to turn down an opportunity to bake... So I offered to make him some. However, it was at that moment that I remembered we were out of eggs.

"Well crap," I thought to myself. I've perfected my cookie recipe and I don't like to use substitutions and mess with a good thing. The only other option was to come up with a new cookie based on what I had in our pantry. I grabbed the basics, then picked up some applesauce, and a bag of Hershey's cinnamon chips that I've been dying to experiment with.

I think J and I were both skeptical, but as soon as I pulled the first tray out of the oven I knew my cobbled together recipe was a winner. The smell was heavenly... apples, cinnamon, chocolate chip cookies... Amazing. The cookies barely cooled before J tried one and declared them a success.

These cookies would be perfect in the autumn with a mug of hot cider, but they're a cinch to make so why not bake some now? Enjoy!


  • 2 1/4 cups flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 tsp vanilla extract
  • 1/2 cup applesauce
  • 1 box dry, instant vanilla pudding mix
  • *1-1.5 cups semi sweet chocolate chips
  • *1-1.5 cups Hershey's cinnamon chips
    *I use a total of 3 cups of chips when making cookies, but some people prefer less.

In a medium bowl combine flour, baking soda, and salt.

In mixer, cream together butter, sugars, and vanilla until creamy. Add applesauce and mix thoroughly. Slowly add flour mixture, mixing well after each addition. Add in vanilla pudding and mix until just combined. Stir in chips.

Chill dough for at least 1 hour, or until a firmer, less-sticky consistency is reached.

Preheat oven to 375.

On parchment lined cookie sheets, place rounded tablespoons of chilled dough. Bake 12-15 minutes, or until golden brown on edges. Allow to initially cool on cookie sheets before transferring to racks. Store in sealed container after fully cooled.