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

Scale

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