When you’re short on time and in need of a delicious cookie fix, my Chocolate Butterscotch Drop Cookies are a perfect go-to recipe. Crispy on the outside, chewy on the inside, these cookie pair deliciously with an ice-cold glass of milk, a hot cup of coffee or tea.
Chocolate Butterscotch Drop Cookies
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 2 Dozen Cookies
Ingredients
- 1 18.25 oz box devil’s food cake mix
- ⅓ cup vegetable oil
- 2 large eggs
- 12 oz bag of butterscotch chips
Instructions
- Preheat oven to 350 degrees F.
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine cake mix, eggs, and oil.
- Once cookie dough forms, fold in butterscotch chips.
- Use a small cookie scoop to create small cookie rounds.
- Place on cookie sheet about one inch apart.
- Do not flatten cookie rounds.
- Bake for about 8-10 minutes.
- Remove from oven and allow to cool on pan for about five minutes before placing on a cooling rack to finish cooling.
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Delicious!