STREAMING NOW: No Reservations

Butterscotch Chip Drop Cookies

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I found the original recipe for this cookie in Family Circle Magazine. I didn't have the ingredients that the recipe called for so I made a couple of changes and here is the result. It's really a very moist and chewy cookie. Baking time is for each cookie sheet. Recipe posted on March 13th, 2006.”
36 cookies

Ingredients Nutrition

  • 1 (18 1/4 ounce) package yellow cake mix with pudding
  • 2 large eggs
  • 12 cup margarine, melted (do not use the margarine in the tubs)
  • 14 cup brown sugar
  • 1 tablespoon cocoa powder
  • 1 cup butterscotch chips
  • 12 cup chopped pecans


  1. Preheat oven to 350°F.
  2. Combine everything except butterscotch chips and pecans; stir to combine.
  3. Fold in butterscotch chips and pecans.
  4. Drop by level tablespoons, onto cookie sheets.
  5. Bake cookies for 12 minutes.
  6. Cool on wire rack for 2 minutes on sheets, then transfer cookies to racks to completly cool.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a