Butterscotch Toffee Cookies Recipe

These soft and chewy cookies are bursting with butterscotch and chocolate toffee, and only 5 ingredients.

Prep Time 10

Cook Time 10

Total Time 20

Ingredients

2 large eggs
½ cup canola oil
15.25 ounces butter pecan cake mix, 1 package,(I used Betty Crocker)
11.5 ounces butterscotch chips, 1 package
8 ounces Chocolate Covered Heath toffee bits

Equipment

Instructions

Heat oven to 350 degrees F.
In a large bowl beat the eggs and oil until well blended. Gradually add in cake mix and mix well.
Fold in butterscotch chips and toffee bits until well blended.
Roll into 1 to 1 1/2 inch balls and place on greased baking sheet.
Bake 10-12 minutes or until golden brown.
Cool for a minute on cookie sheet, then remove to a wire rack to finish cooling.

Nutrition

Calories: 146 kcal · Carbohydrates: 22 g · Protein: 1 g · Fat: 6 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 16 mg · Sodium: 131 mg · Potassium: 14 mg · Fiber: 1 g · Sugar: 16 g · Vitamin A: 95 IU · Vitamin C: 1 mg · Calcium: 30 mg · Iron: 1 mg

Cuisine: American

Course: Dessert