A spattering of butterscotch chips makes these Apple Cookies extra delicious! If you have an abundance of tart apples, this recipe is a quick and easy way to use them.
Apples keep the cookies nice and soft, and the tart flavor is a nice balance to the sweet cookie. They are even better the next day when the flavors have blended together!
A PERFECT FALL COOKIE RECIPE
I don’t know about you, but when cooler temperatures come around, I love baking with apples and cinnamon. Lucky for me, my parents share the apples from their trees with us every year, so I get to do plenty of baking.
That spicy fall scent is hard to beat, and of course the yummy cinnamon flavor just screams fall! Once you taste these apple butterscotch cookies, you will want to make them again and again.
These cookies are chock full of fall goodness. Here’s why you need to make them asap:
- Every bite is filled with juicy apple and sweet butterscotch chips.
- They are perfectly soft and have a delightful cinnamon flavor.
- You don’t have to chill the dough, so you can have warm cookies in about 30 minutes.
- Not only are they easy to make, they freeze well so you can save some for later.
- They will make your house smell incredible.
Fall. It pretty much rocks. And so do old fashioned cookies like these. So go whip up a batch!
(To skip my tips and tricks and just see the printable recipe card, simply scroll to the bottom of the post.
HOW TO MAKE APPLE COOKIES WITH BUTTERSCOTCH CHIPS
- butter (I use regular salted butter.)
- brown sugar (Using all brown sugar makes the cookies extra soft, chewy, and flavorful.)
- egg (Large eggs are best for baking.)
- all purpose flour
- ground cinnamon (If you like, you can even toss in some ground nutmeg, cloves, or ginger.)
- baking soda
- peeled and shredded apple (Tart apples like Granny Smith work best. I’ve also had good results baking with Jonagold, Honeycrisp, or Braeburn apples. Golden delicious will work in a pinch.)
- butterscotch chips
- chopped pecans (They are optional, but add a nice crunch. Toast them first for extra flavor.)
- PREP WORK: Line your cookie sheets with silpat liners or spray with non stick cooking spray. Peel and shred the apple. Preheat oven to 350 degrees.
- WET INGREDIENTS: With a hand mixer, cream together the butter and brown sugar in a large bowl. Beat in the egg.
- DRY INGREDIENTS: Whisk together the dry ingredients in a small bowl.
- FORM: Add dry ingredients to the creamed mixture with the shredded apples, butterscotch chips, and nuts. Stir till dough is well combined. It will be stiff at first, but will become softer as the apples release juice.
- BAKE: Scoop dough by spoonfuls onto prepared pans. Bake at 350° for about 12 minutes, or until lightly browned around the edges and set in the middle.
- COOL: Let cookies sit on pans for 3-5 minutes before removing to wire racks to cool completely.
STORING LEFTOVER COOKIES:
If you have any cookies left over, just place them in airtight containers. Because they soften as they sit, I recommend putting waxed paper between the layers. They will last 3-5 days at room temperature.
Need to store them longer? Freeze them in a single layer on a cookie sheet, then place them in airtight containers. I prefer to use heavy duty ziplock. They will last for 3-5 months in the freezer. To serve, let them thaw at room temperature, or heat them in the microwave for a few seconds.
CAN I DICE THE APPLES INSTEAD OF GRATING THEM? Yes, you absolutely can. We like them best grated, but chunks of apple are tasty as well. Just make sure you dice them finely so that there are apple chunks evenly distributed in every bite.
CAN I USE SOMETHING ELSE IN PLACE OF THE BUTTERSCOTCH CHIPS? Butterscotch are our favorite, but you can use a substitute. If you can find them, cinnamon chips are also very tasty, and so are the little caramel baking bits. And of course you can try them with white chocolate.
OTHER TASTY APPLE RECIPES:
MORE HOMEMADE COOKIE RECIPES:
- Molasses Cookies
- Cinnamon Chip Snickerdoodles
- Oatmeal Scotchies
- Bon Bon Cookies
- Rolo Cookies
- Brown Sugar Shortbread
- Pecan Sandies
- Chocolate Truffle Cookies
- Oatmeal Toffee Cookies
BUTTERSCOTCH APPLE COOKIE RECIPE
- 1/2 cup soft butter
- 1 1/3 cups brown sugar
- 1 egg
- 2 1/2 cups flour
- 2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1 1/2 cups peeled and shredded apple
- 1 cup butterscotch chips
- 1/2 cup chopped pecans (optional)
- Cream butter and brown sugar in a large bowl. Beat in egg.
- Stir together flour, cinnamon, salt, and soda in a small bowl.
- Add to the creamed mixture with the apples, butterscotch chips, and nuts. Stir till well combined. Dough will be very stiff at first, but as the apples release juice, it will moisten right up.
- Drop dough by spoonfuls onto silpat lined or lightly greased cookie sheets. Bake at 350° for about 12-14 minutes, or till light brown around the edges.
- Let sit on the pan for 3-5 minutes before removing to cooling racks.
Amount Per Serving: Calories: 146Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 121mgCarbohydrates: 21gFiber: 1gSugar: 12gProtein: 2g