- 1 18.25-ounce package yellow cake mix
- 2 large eggs
- 1 stick unsalted butter, melted
- ¼ cup dark-brown sugar; firmly packed
- 1 tablespoon cocoa powder
- 1 cup butterscotch chips
- ½ cup Pecan Valley Pecan Pieces
- Heat oven to 350°. Line 2 large baking sheets with nonstick foil.
- In a large mixing bowl combine cake mix, eggs, butter, brown sugar and cocoa powder.
- Stir to combine. Fold in butterscotch chips and pecans.
- Drop by level tablespoonfuls onto nonstick foil.
- Bake in a preheated oven for 14 minutes.
- Cool 2 minutes on sheets on wire rack, then transfer cookies to racks to cool completely.
- Repeat with remaining dough.
Makes about 3½ dozen cookies.
My family enjoyed these very much. They have a terrific flavor and texture. I prefer a slightly “chewy” cookie so I plan to reduce the baking time to 13 minutes the next time I bake these cookies.