Apple Cinnamon Butterscotch Cookies

Like I mentioned before, I love unusual cookie flavors.  When I stumbled upon a cookie recipe involving a muffin mix, I thought, maybe I could use other muffin flavors to yield the same type of cookie.  That’s exactly what I did.

Apple Cinnamon Butterscotch Cookies
Yields: 2 to 3 dozen cookies

2 Jiffy apple cinnamon muffin mix
4 oz cream cheese
1 stick butter
1/2 cup brown sugar
1 egg
1/2 cup all-purpose flour
1 and 1/2 cups butterscotch chips

Cream butter, sugar, and cream cheese.  Add egg and mix.  Combine muffin mix and flour and add to cream cheese mixture.  Blend well.  Fold in butterscotch chips.  Refrigerate for 1 to 2 hours — minimum of 1 hour.  Preheat oven to 375.  Drop by tablespoonful onto greased cookie sheet at least 2 inches apart.  Bake for 8 to 10 minutes.  Cool for 2 to 3 minutes then transfer to wire rack for further cooling.


My two cents:
My boyfriend, family, and friends also liked this recipe a lot.  It’s different but definitely delectable.  Again, make sure to refrigerate the dough to prevent too much spreading.

This entry was posted in Delectable Desserts. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s