My little brother is deploying to Afghanistan, so I’m re-starting the 52 Cookies Project! Here’s my new recipe for apple butterscotch cookies! I started with a super basic cookie dough recipe and added in finely diced honeycrisp apples (my husband’s favorites) and some butterscotch chips. It makes about 3 dozen cookies. As always, to get those beautiful, perfectly round cookie dough balls I use this delightful cookie scoop.
Use fresh, crisp apples and butterscotch chips in this Apple Butterscotch Cookies. An easy cookie recipe for fans of honeycrisp apples and butterscotch.
- 2 sticks butter (1 cup), softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 tablespoons light corn syrup
- 2 teaspoons vanilla extract
- 1 large egg
- 2 3/4 cups flour
- 1/2 teaspoon salt
- 1 1/4 teaspoon baking soda
- 2 cups apples, finely diced
- 1 cup butterscotch chips
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment pa per.
- Mix the softened butter, brown sugar and white sugar on a low speed until well-blended.
- Add the corn syrup, vanilla extract and egg and blend until combined.
- In a separate bowl, whisk together the flour, salt and baking soda. Add half to the cookie batter at a time and mix just until incorporated.
- Add the finely diced apples and butterscotch chips (amounts are flexible) and mix to incorporate.
- Using a spoon or cookie scoop, drop 1- to 1 1/2-inch balls of butterscotch apple cookie dough onto the cookie sheet lined with parchment paper.
- Bake in a 350-degree oven for 9 to 11 minutes.
- When you pull them out of the oven, let them sit for about 1 minute, then promptly remove them with a spatula and cool them completely on a wire rack.