Butterscotch Toffee Cookies
Total TimePrep: 10 min. Bake: 10 min./batch + cooling
- 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
- 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 Facts1 cookie: 95 calories, 5g fat (3g saturated fat), 10mg cholesterol, 70mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 1g protein.
Apr 10, 2019
This cookie was too sweet if I make it again I will only use half of the chips it was hard to scoop and hard to eat .
Feb 3, 2019
Cookies made with cake mix are the best. They're easy and fast to make, and they always taste delicious. These butterscotch toffee cookies are no exception. I couldn't find the butter pecan cake mix at my local market, or at the Wal-Mart in the town 30 miles away (welcome to Wyoming), so I used spice cake mix instead. The cookies turned out to be amazing anyway.
Jan 26, 2019
I had such high hopes for this recipe, but was so disappointed. I prepared as per the recipe come home and after baking the full time indicated, the cookies still looked like roar blobs. They were crunchy combo but never spread or flattened at all. The taste was reasonably decent, but how could it not be with toffee bits and butterscotch chips? Texture was not good at all
Jan 26, 2019
Has anyone ever tried making the cake and adding the butterscotch and toffee morsels?? Do you think it would come out okay?
Dec 31, 2018
I made them for Christmas 2018 for the first time. They are so good and look just like the picture. I could not find the butter pecan cake mix so used yellow cake mix. Will definitely make them again.
Nov 13, 2018
These cookies were very good and easy to prepare. I followed the directions exactly, no changes. Will make again!
Oct 9, 2018
This is an easy recipe to prepare but I warn you. When you add the chips, the batter will become very stiff. You need to use some muscle to get it all folded together. I used a tablespoon sized cookie scoop and when all the dough balls were on the cookie sheets, I used a fork to gently press down. I baked them for 12 minutes. These cookies are excellent.
May 1, 2018
My changes were using white cake mix and adding 2 Tbsp. of half and half cream to the batter as the batter was quite thick! I got more like 2-1/2 to 3 dozen cookies. The results were excellent! I shared them with my hair dresser and with my neighbors! They enjoyed these cookies too! delowenstein, Volunteer Field Editor
Apr 6, 2018
These cookies are tasty, quick and delicious. They did not "spread" and stayed nice and full sized. We would easily make them again.
Apr 1, 2018
These cookies are delicious! I am a real lover of toffee and butterscotch flavors,so these cookies are perfect for me (and any other toffee and butterscotch lovers out there). They are sweet, but that's just what I expect from a cookie that contains toffee and butterscotch. They are also super easy to make, with cake mix as a primary ingredient. The only problem I've run into is that I can't always find the butter pecan cake mix at my local grovery store. I have substituted yellow and chocolate cake mixes at times with excellent results. I also like to add in some chopped pecans for extra flavor and texture.