Butterscotch Toffee Cookies Recipe
Introduction
These Butterscotch Toffee Cookies offer a delightful combination of rich butterscotch and crunchy toffee bits, all wrapped in a tender cake mix cookie. They’re quick to prepare and perfect for satisfying a sweet tooth with minimal effort.
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
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, beat the eggs and canola oil together until well blended.
- Step 2: Gradually add the butter pecan cake mix to the egg mixture and stir until fully combined.
- Step 3: Fold in the butterscotch chips and milk chocolate English toffee bits evenly throughout the dough.
- Step 4: Drop the dough by tablespoonfuls onto greased baking sheets, spacing them about 2 inches apart to allow for spreading.
- Step 5: Bake for 10 to 12 minutes or until the cookies are golden brown around the edges.
- Step 6: Let the cookies cool on the baking sheet for 1 minute before transferring them to wire racks to cool completely.
Tips & Variations
- For extra chewiness, slightly underbake the cookies by a minute or two.
- Substitute the canola oil with melted butter for a richer flavor.
- Try mixing in chopped nuts like pecans or walnuts for added texture.
- Use white chocolate chips instead of butterscotch for a milder sweetness.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Reheat briefly in the microwave or oven to restore softness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cake mix flavor?
Yes, while butter pecan works best for flavor, you can experiment with vanilla or yellow cake mix for a slightly different taste.
Do the cookies freeze well?
Absolutely. Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature before enjoying.
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Butterscotch Toffee Cookies Recipe
- Total Time: 22 minutes
- Yield: About 36 cookies 1x
Description
These Butterscotch Toffee Cookies combine the rich flavors of butterscotch chips and milk chocolate English toffee bits baked into a moist and chewy cake mix-based cookie. Perfectly golden-brown with a delightful crunch and buttery sweetness, these cookies are easy to prepare and make a delicious treat for any occasion.
Ingredients
Main Ingredients
- 2 large eggs, room temperature
- 1/2 cup canola oil
- 1 package butter pecan cake mix (regular size, approx. 15.25 oz)
- 1 package (10 to 11 ounces) butterscotch chips
- 1 package (8 ounces) milk chocolate English toffee bits
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it reaches the correct baking temperature by the time your dough is ready.
- Mix Wet Ingredients: In a large mixing bowl, beat the 2 large eggs and 1/2 cup of canola oil together until well blended and smooth.
- Add Cake Mix: Gradually add the entire package of butter pecan cake mix to the egg and oil mixture, stirring continuously until the batter is well combined and forms a thick cookie dough.
- Fold in Chips and Toffee: Gently fold in the butterscotch chips and the milk chocolate English toffee bits evenly throughout the dough to distribute the sweetness and crunch in every bite.
- Shape Cookies: Drop the cookie dough by tablespoonfuls onto greased baking sheets, spacing each mound about 2 inches apart to allow room for spreading during baking.
- Bake: Place the baking sheets in the preheated oven and bake the cookies for 10-12 minutes, or until the cookies are golden brown around the edges and set in the center.
- Cool: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 1 minute. Then transfer the cookies to wire racks to cool completely, which helps maintain crisp edges and soft centers.
Notes
- You can substitute canola oil with vegetable oil or melted butter if preferred.
- Ensure eggs are at room temperature for better mixing and texture.
- For softer cookies, reduce baking time slightly and for crispier cookies, add a minute or two more to baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Dough can be frozen before baking; thaw in refrigerator and bake as directed.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: butterscotch cookies, toffee cookies, cake mix cookies, easy cookie recipe, holiday cookies, chocolate toffee cookies
