Butterscotch Cookies

  • 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
  1. Heat oven to 350°. Line 2 large baking sheets with nonstick foil.
  2. In a large mixing bowl combine cake mix, eggs, butter, brown sugar and cocoa powder.
  3. Stir to combine. Fold in butterscotch chips and pecans.
  4. Drop by level tablespoonfuls onto nonstick foil.
  5. Bake in a preheated oven for 14 minutes.
  6. Cool 2 minutes on sheets on wire rack, then transfer cookies to racks to cool completely.
  7. Repeat with remaining dough.

Makes about 3½ dozen cookies.

One Response to “Butterscotch Cookies”

  1. Joyce Meyer July 31, 2006 at 7:17 pm #

    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.

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