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Butterscotch Toffee Cookies

With its big butterscotch and chocolate flavor, my cookie stands out. I like to enjoy it with a glass of milk or a cup of coffee. It’s my fallback recipe when I’m short on time and need something delicious fast. —Allie Blinder, Norcross, Georgia
  • Total Time
    Prep: 10 min. Bake: 10 min./batch + cooling
  • Makes
    5 dozen

Ingredients

  • 2 large eggs, room temperature
  • 1/2 cup canola oil
  • 1 package butter pecan cake mix (regular size)
  • 1 package (10 to 11 ounces) butterscotch chips
  • 1 package (8 ounces) milk chocolate English toffee bits

Directions

  • Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits.
  • Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool 1 minute before removing to wire racks.
Nutrition Facts
1 cookie: 95 calories, 5g fat (3g saturated fat), 10mg cholesterol, 70mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 1g protein.
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