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.
- CANOLA OIL
- BUTTER PECAN CAKE MIX
- BUTTERSCOTCH CHIPS
- MILK CHOCOLATE ENGLISH TOFFEE BITS
- 2 eggs
- 1/2 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
- 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.