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Butterscotch Chip Drop Cookies

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“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.”
READY IN:
22mins
YIELD:
36 cookies
UNITS:
US

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

Directions

  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.

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