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Apple-Butterscotch Cookies- Soft apple cookies that start with a muffin mix! The added flavor of butterscotch makes them a perfect fall dessert.

Ingredients Needed

• Apple cinnamon muffin mix
• Instant butterscotch pudding
• Butter
• Egg
• Quick cooking oats
• Butterscotch baking chips

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What Kind of Muffin Mix Do I Use?

I used the Jiffy brand muffin mix.  However, you can use whatever brand you wish.  You will only need a package that is 7 ounces in size. 

Butterscotch Instant Pudding and Baking Chips

• These can be found right in the same area of your grocery store as gelatin and regular chocolate chips. 
• Can't locate them?  Baking Chips & Instant Pudding.
• Be sure your pudding is instant.  Not cook and serve!

Storage

Keep any leftover cookies in a covered container. No need to Refrigerate them.  They are best eaten within a week or so.

Apple Butterscotch Cookies

Soft apple cookies that start with a muffin mix! The added flavor of butterscotch makes them a perfect fall dessert.

Prep Time: 10 mins

Cook Time: 10 mins

Hands-Off Time: 10 mins

Yield: 12-14 cookies

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Ingredients

• 7 oz package, apple cinnamon muffin mix
• 2 TBSP instant butterscotch pudding mix
• 2 TBSP quick cooking oats
• 1 egg
• 1 TBSP butter, softened
• 1/3 cup butterscotch baking chips

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Instructions

1. Preheat oven to 375 degrees. Line a flat rimmed baking sheet with parchment paper or silicone mats.
2. In a bowl, mix together dry muffin mix, dry pudding mix, oats, butter and egg. Mix until dough forms.
3. Stir in butterscotch chips.
4. Scoop dough and roll into about 1 inch size ball. Place on baking sheet. Repeat with remaining dough.
5. Bake for 10-12 minutes or until edges are lightly brown.
6. Let the cookies sit on the baking sheet for 10 minutes before removing. Then, remove and cool completely on a wire rack.