Butterscotch Toffee Cookies
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It’s time to wean yourself off all the sweets and treats from Christmas. I don’t know about you, but it is definitely a process for me. These butterscotch toffee cookies may just be the answer.
With all the chocolaty goodness I enjoyed over the holidays, I still need something sweet to satisfy my craving but that isn’t chocolate. I’ve had a chocolate overload by now. This butterscotch toffee cookies recipe is just to fix that. It’s full of butterscotch flavor. It’s so full of flavor that next time, I will try to make them with just half a package of butterscotch chips.
It is also made using a cake mix, making life even easier. You can get the kids making these too. It would be a perfect activity when the kids are out of school for Martin Luther King Day. You only need 5 ingredients total.
First, you mix together the butter pecan cake mix with eggs and oil. After that, it’s time to mix in the butterscotch chips and milk chocolate toffee bits.
Here is what you need to make the
Butterscotch Toffee Cookies
- EGGS
- CANOLA OIL
- BUTTER PECAN CAKE MIX
- BUTTERSCOTCH CHIPS
- MILK CHOCOLATE ENGLISH TOFFEE BITS
Butterscotch Toffee Cookies
Real Mom Kitchen
Ingredients
- 2 eggs
- ½ cup canola oil
- 1 15.25 oz pkg butter pecan cake mix
- 1 10 to 11 oz pkg butterscotch chips (I think next time I'll use half a pkg.)
- 1 8 oz pkg milk chocolate English toffee bits
Instructions
- Preheat oven to 350 degrees.
- In a bowl, beat, eggs, oil and cake mix together until blended. Fold in butterscotch chips and toffee bits.
- Drop tablespoon scoops of dough on a baking sheet leaving at least 2 inch apart. Bake at 350 degrees for 10-12 minutes. Allow to cool for 1 minute on the baking sheet, then place on a cooling rack to finish cooling. Makes 5 dozen.
Recipe adapted from Taste of Home.
