Butterscotch Apple Cookies

Butterscotch Apple Cookies


"Butterscotch and apple are such a great combination, these cookies are to die for!!"

Ingredients {{adjustedServings}} servings 369 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 50.3g
  • 16%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
  2. Mix together flour, cinnamon, baking soda and salt in medium bowl.
  3. Beat brown sugar and 1/2 cup butter in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture alternately with apple juice. Stir in 1 1/2 cups butterscotch chips, apple and 1/2 cup walnuts. Drop by slightly rounded tablespoon onto lightly greased cookie sheets.
  4. Bake for 10 to 12 minutes, until lightly browned. Let stand 2 minutes; cool on wire racks.
  5. While the cookies cool make the butterscotch glaze: Melt remaining butterscotch chips and 2 tablespoons butter in small, heavy saucepan over lowest possible heat.
  6. When the butter and chips have melted remove the pan from heat and stir in 1 cup confectioners' sugar and 1 1/2 tablespoon apple juice until the glaze is smooth. Spread the glaze on the cooled cookies and sprinkle with remaining walnuts.
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Reviews 47

  1. 55 Ratings


Excellent recipe - the boyfriend keeps requesting them! A unique cookie with a nice, chewy/cakey texture that I really liked. After reading other reviews, I skipped the glaze, and they tasted just fine - I think the glaze would have been over-the-top. For those whose cookies fell apart, it might have been due to having too much liquid. Squeeze the juice out of the grated apple before adding it. You can actually reserve the juice and use it as part of the apple juice requirement. Using two apples, I get enough juice to not need any additional juice at all. Also, last time I made these, I reduced the sugar to 1 cup and didn't miss it at all. I think next time I will also reduce the butterscotch chips to 1 cup.


Absolutely Delicious! I took the advice of others and used the juice from my apples but the dough still looked a bit runny, so I put about a cup of oatmeal in the food processor to make it a fine flour and added that. I also used the processor to break about a third of the butterscotch chips into bits. The cookies came out with perfect texture and a wonderful flavor. Even the after taste is awesome. I just want to eat one after the other! Highly Recommended!


my husband is a cookie guy and he voted these the best i've ever made, which is a huge compliment! i followed everyone's advice to nix the frosting, add more apples (and no juice) and decrease the butterscotch chips to 1 cup and they were so moist and chewy that they just fall apart & melt in your mouth! absolute perfection!