Butterscotch Apple Pudding Cookies
Published: Friday, November 14, 2025
1 c. butter, room temperature
1 c. light brown sugar
4-serving size pkg. instant butterscotch pudding
2 eggs
1½ tsp. vanilla
1 tsp. baking soda
1 tsp. salt
2½ c. flour
1 heaping cup of peeled, diced Granny Smith apples (1 medium)
1 c. white chocolate chips
1 c. butterscotch chips
Preheat oven to 350°. Cream butter and sugar together until light and fluffy. Add pudding mix, eggs and vanilla and mix until combined, scraping sides as needed. With mixer on medium add in baking soda and salt until incorporated. Turn mixer to low and mix in flour until combined. Fold in apples and white chocolate chips.
Scoop onto a parchment-lined baking sheet using a large cookie scoop, about 2" apart. Bake 9-10 minutes until edges are golden. Allow to cool about 3 minutes before transferring to wire rack to cool.
Melt butterscotch chips in a medium sized ziploc bag in microwave, squeezing to melt every 30 seconds until melted. Snip off edge of ziploc bag and drizzle over cookies. —2 dozen.
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