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Baked Butterscotch Cookies on a Wooden Counter

Disappearing Butterscotch Cookies

Four-ingredient cake-mix cookies loaded with butterscotch morsels and toffee bits. Soft, chewy, rich and gone in a flash.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 box butter pecan cake mix about 15.25 oz; one with pudding in the mix
  • 1 bag butterscotch morsels about 11 oz
  • 1 bag toffee bits about 8 oz

Method
 

  1. Preheat the oven to 350°F and grease a cookie sheet.
  2. Whisk the eggs and oil together until smooth. Gradually stir in the cake mix until you have a soft, sticky dough.
  3. Fold in the butterscotch morsels, then the toffee bits, scraping the bowl so everything is evenly mixed. The dough will be thick and sticky.
  4. Scoop small dollops of dough onto the cookie sheet; keep them bite-sized since the cookies are very rich.
  5. Bake 10-12 minutes, until just set but not overly browned. Cool on the sheet 1-2 minutes to firm up, then move to wire racks.

Notes

These make a great holiday gift wrapped in cellophane. Store in an airtight container.