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+ servings
white chocolate topped cookies on a wire rack

White Chocolate Apple Butter Cookies

Crisp edges and chewy center cookies laced with flavors of brown butter, apple pie, and white chocolate.  Up the ante on these white chocolate apple butter cookies with an optional caramel drizzle and sea salt!
Course Dessert
Cuisine American
Keyword apple butter cookies, apple cookies, browned butter apple cookies, caramel apple cookies
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 24 cookies
Calories 188kcal
Author Lauren


  • 1 cup unsalted butter at room temperature
  • ¾ cup brown sugar
  • cup granulated sugar
  • ½ cup apple butter homemade or store-bought
  • 1 egg at room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • teaspoon ground clove
  • ½ teaspoon salt
  • 1 cup white chocolate chips
  • ½ cup chopped white chocolate

Spiced Sugar

  • cup sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • teaspoon ground clove

Optional Caramel Drizzle:

  • ½ cup caramel melts
  • 2 tablespoons heavy cream
  • sea salt flakes


  • Brown the butter. In a small sauté or saucepan, melt 1 stick of butter over medium heat, stirring frequently. The milk fats in the butter will begin to darken, about 3 to 5 minutes. As the butter cooks, it will start to foam, about 2 to 3 minutes, use a spatula or wooden spoon to drag through the butter to check the color. Once the milk fats are a rich brown color and the butter is foamy, remove from heat and transfer to a heatproof bowl. Store in the freezer for 10 minutes.
  • Preheat the oven to 350°F. Line two sheet pans with parchment paper and set aside.
  • Mix the dry ingredients. In a medium bowl, combine the flour, baking soda, salt, and spices. Set aside.
  • Mix the wet ingredients. In the bowl of a standing mixer, beat the browned butter and unsalted butter on medium speed until pale and fluffy, about 2 minutes. Add the brown and granulated sugar and beat on medium speed until combined and fluffy. Reduced the speed to medium-low and combine the apple butter, egg, and vanilla with the batter.
  • Make the batter. Add the dry ingredients to the bowl and beat to combine, scraping down the bowl if needed. On low speed, mix in the chocolate chips and the chocolate chunks. If you want some white chocolate chunks on the top of each cookie, save about half the chopped chocolate for just before baking.
  • Roll the cookies. In a small bowl combine the sugar and spices. Scoop about 2 tablespoons of dough, roll gently into a ball, and roll through the sugar and spice mixture. Place on a parchment-lined baking sheet. Optional: top with leftover chopped white chocolate.
  • Bake. Bake the cookies for 8 to 10 minutes, remove the sheet tray from the oven and bang each side of the pan on the stovetop or counter and return to the oven for 4 minutes.
  • Cool and drizzle. Let the cookies cool slightly and transfer to a cooling rack. Optional. Drizzle the cookies with melted caramels and sprinkle with sea salt flakes.


  • Butter can be browned in advanced and left out to cool or refrigerated and brought out in advance with soften.


Calories: 188kcal | Carbohydrates: 35g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 99mg | Potassium: 73mg | Fiber: 1g | Sugar: 24g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg