For a richer flavor, use brown butter instead of softened butter. Add a pinch of nutmeg to the dry ingredients for extra warmth. Toast the walnuts before chopping to enhance their flavor. If you don't have apple juice, you can substitute with milk or water. Store the cookies in an airtight container at room temperature for up to 3 days.
Butterscotch Apple Cookies
-
PREP TIME0 mins
-
COOK TIME0 mins
-
TOTAL TIME0 mins
-
SERVING18 People
-
VIEWS196
Imagine biting into a soft, chewy cookie, bursting with the comforting flavors of butterscotch and the subtle tang of apple. These cookies are a delightful autumn treat that will warm your heart and satisfy your sweet cravings.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate50 g
-
Cholesterol31 mg
-
Fiber1 g
-
Protein3 g
-
Saturated Fat10 g
-
Sodium219 mg
-
Sugar36 g
-
Fat17 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat oven to 350°F (175°C). Lightly grease baking sheets or line with parchment paper. (5 minutes)
02 Step
Recipe View In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside. (3 minutes)
03 Step
Recipe View In a large bowl, cream together the brown sugar and 1/2 cup (10 tablespoons) softened butter until light and fluffy. Beat in the egg until well combined. (5 minutes)
04 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, alternating with the apple juice, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. (7 minutes)
05 Step
Recipe View Stir in 1 1/2 cups butterscotch chips, grated apple, and 1/2 cup chopped walnuts. (3 minutes)
06 Step
Recipe View Drop by slightly rounded tablespoonfuls onto the prepared baking sheets. (5 minutes)
07 Step
Recipe View Bake for 10-12 minutes, or until the edges are lightly golden brown. (12 minutes)
08 Step
Recipe View Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely. (2 minutes)
09 Step
Recipe View While the cookies are cooling, prepare the butterscotch glaze: In a small, heavy-bottomed saucepan, melt the remaining 1/2 cup butterscotch chips and 2 tablespoons butter over the lowest possible heat, stirring constantly. (5 minutes)
10 Step
Recipe View Once melted and smooth, remove from heat and whisk in the confectioners' sugar and remaining 1 1/2 tablespoons apple juice until the glaze is smooth and glossy. (3 minutes)
11 Step
Recipe View Once the cookies are completely cool, spread the butterscotch glaze evenly over the tops of the cookies and sprinkle with the remaining chopped walnuts. Allow the glaze to set before serving. (10 minutes)
You need to login to claim your token
🔐 Login to get tokenYOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Adelle Daniel
Jan 19, 2025I substituted pecans for walnuts because of an allergy, and they were still delicious!
Rod Renner
Jul 24, 2024This recipe is a keeper! I'll definitely be making these again.
Aryanna Robelkuhlman
May 12, 2024The glaze is the perfect finishing touch. It adds just the right amount of sweetness.
Telly Mckenzie
Apr 28, 2024I made these for a bake sale, and they were the first to sell out! Everyone loved them.
Dante Russel
Apr 15, 2024These cookies are absolutely amazing! The butterscotch and apple combination is perfect, and they're so soft and chewy.