White Chocolate Apple Cinnamon Cookies – Cozy Fall Bliss in Every Bite

When autumn rolls in, there’s nothing like that first bite of something warm, spiced, and sweet. White Chocolate Apple Cinnamon Cookies embody everything comforting about fall baking — tender, buttery dough infused with cinnamon, caramelized apple bits, and pools of creamy white chocolate that melt right into the crumb.

These cookies are the kind you bake once and crave all season long — chewy at the center, crisp at the edges, and full of cozy magic that pairs perfectly with hot cider, coffee, or a blanket on a chilly day.

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The Flavor Story

Imagine a cross between warm apple pie and a gooey chocolate chip cookie — that’s the heart of this recipe. The apples bring freshness and moisture, while cinnamon and brown sugar deliver depth and nostalgia. Then, in comes the white chocolate — buttery, creamy, and just sweet enough to balance the spice.

Each bite feels like autumn wrapped in a cookie.

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Ingredients

For the Cookies

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup finely diced apples (peeled and patted dry)
• ¾ cup white chocolate chips or chunks

Optional Add-Ins

• ¼ teaspoon ground cloves (for deeper spice)
• ½ cup chopped walnuts or pecans

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Instructions

1. Prep and Preheat:
   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Whisk Dry Ingredients:
   In a medium bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
3. Cream Butter and Sugars:
   In a large mixing bowl, beat butter with brown and granulated sugar until light and fluffy (2–3 minutes).
4. Add Wet Ingredients:
   Mix in egg and vanilla extract until smooth.
5. Combine Wet and Dry:
   Gradually mix dry ingredients into the wet mixture until a soft dough forms.
6. Fold in Apples and White Chocolate:
   Gently stir diced apples and white chocolate chips into the dough.
7. Scoop and Bake:
   Drop tablespoon-sized dough balls onto prepared sheets, spacing 2 inches apart.
8. Bake:
   Bake 10–12 minutes until edges are golden and centers are soft.
9. Cool and Serve:
   Let cool on the sheet for 5 minutes, then transfer to a wire rack.
10. Optional Finishing Touch:
    Sprinkle warm cookies with cinnamon sugar for a bakery-style sparkle.

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Pro Tips

• Use firm apples like Honeycrisp or Fuji for best texture.
• Dry the apples well after dicing — too much moisture can make cookies spread.
• Don’t overbake! They continue to cook slightly on the tray.
• For a bakery look, press a few white chocolate chips on top before baking.

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Serving Ideas

• Pair with chai or caramel lattes.
• Serve with a scoop of vanilla ice cream and caramel drizzle.
• Crumble over yogurt or oatmeal for breakfast indulgence.

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Storage

• Store at room temperature up to 5 days.
• Refrigerate up to 7 days for extra chewiness.
• Freeze baked cookies up to 2 months — thaw before serving.

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Variations

• Apple Pie Cookies: Add apple pie spice and drizzle with caramel.
• Maple Twist: Replace vanilla extract with maple extract.
• Cranberry Crunch: Mix in dried cranberries with apples.

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