Skip to Content

Applescotch Cookies

Soft cookies that start with a apple cinnamon muffin mix and are loaded with butterscotch. They are quick to make and are a great fall dessert!

Applescotch Cookies- Table for Seven

🤔 Applescotch? Apple Cinnamon Muffin Mix + Butterscotch Pudding & Baking Chips = Applescotch

Ingredients Needed:

  • Apple cinnamon muffin mix
  • Butterscotch instant pudding mix
  • Old fashion oats
  • Plain Greek yogurt
  • Egg
Applescotch Cookies- Table for Seven

Muffin Mix: You will only need a 7 oz package. I like to use Jiffy brand mix for these. It works perfectly for these and honestly, is the most affordable. Check the dry muffin mixes in your grocery store. If they only make 6 muffins, it will be a smaller package.

Pudding Mix: Make sure it’s INSTANT pudding mix and not cook/serve. Also, do not make the pudding! The dry mix is all you need.

Plain Greek Yogurt: If you don’t have any on hand, feel free to use sour cream or a neutral tasting oil as a replacement.

Applescotch Cookies- Table for Seven

A few notes:

  • Leftover cookies do not need to be refrigerated. However, they do need to be kept in a covered container. Eat them within 2-3 days.
  • Freezing: These cookies will freeze just fine. Store them in a freezer safe, covered container or storage bag. They will stay good for a couple of months.
  • This recipe makes approx just 12 cookies. If you are looking for a large quantity, simple double the recipe.

Try these too:

Yield: 12-14 cookies

Applescotch Cookies

Applescotch Cookies- Table for Seven

Applescotch Cookies- Soft cookies that start with a apple cinnamon muffin mix and are loaded with butterscotch. They are quick to make and are a great fall dessert!

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 30 minutes


  • 7 oz package, dry apple muffin mix
  • 2 TBSP dry instant butterscotch pudding mix
  • 2 TBSP old fashion oats
  • 1 egg
  • 2 TBSP plain Greek yogurt
  • 1/3 cup butterscotch baking chips


    1. Preheat oven to 375 degrees. Line a flat rimmed baking sheet with parchment paper or silicone mats.
    2. Mix dry muffin mix, pudding mix, and oats. Add in egg and yogurt. Mix until combined. Fold in butterscotch chips.
    3. Roll into 1 ” balls and place on prepared baking sheet.
    4. Bake 10-12 minutes.
    5. Let cookies sit on baking sheet for 5 minutes before removing. Then, cool completely on a wire rack.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 94Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 85mgCarbohydrates: 15gFiber: 0gSugar: 9gProtein: 1g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Skip to Recipe