Cake Mix Cookies with Butterscotch Chips

Cake mix cookies, with butterscotch chips and toffee bits, are one of the easiest cookie recipes out there to make. The dessert cookie works well for cookie exchange parties or to share with family and friends.

 

A Simple Cookie Recipe

The cake mix cookies are bursting with flavor with the combination of sweet cake batter, butterscotch chips, and crunchy toffee bits.You can’t beat the simplicity of this cookie recipe with only five ingredients.

It’s easy to make quite a few cookies for exchange parties (you know you’ll need quite a few for those fun times) or just make them to share with a friend or at home. But, beware, if you leave them out on the counter at home, they will disappear fast!

What also makes these cookies fun is the fact that you can switch out the flavor of the chips or the toffee and make a totally different cookie. Try the recipe with chocolate chips, white chocolate chips, peanut butter chips, or even mint chips. No matter what you try, they will taste amazing!

Step-By-Step Instructions

Add the cake mix to a large bowl.

The exciting thing about this recipe is that it’s so versatile. Not only can you change out the chips, but you can also change out the cake mix. For this recipe, I used a white cake mix. You can use any type of cake mix you’d like to use.

I’ve used a red velvet cake mix, chocolate cake mix, yellow, or even lemon cake mix.

You will not be following any of the directions on the cake box. Only use the ingredients listed in the recipe card at the bottom of this post.

Next, pour the melted butter into the bowl with the cake mix.

Now, add the eggs to the bowl and mix well.

If your butter is still hot, make sure you pour the eggs on the other side of the bowl. I have cooked eggs in hot butter before. Not fun.

Add the butterscotch chips to the bowl.

Finally, add the toffee bits to the bowl and mix well.

Once you’ve mixed everything, place the batter in the fridge for about 30 minutes to help firm up the dough.

I like to stick the cookie dough in the refrigerator because otherwise, the dough wants to spread too much while baking.

If the dough is colder, it usually doesn’t spread as much. You can use that same trick with most cookie recipes.

I used the Heath Bits O’ Brickle Toffee Bits in the recipe.

Scoop the cookie dough and roll into two-inch balls and place them on the cookie sheet about two inches apart.

Bake the cookies for 9-11 minutes or until the cookies are golden brown.

You can roll the dough into smaller cookies if you’d like, as well. If you use the large cookie scoop as I did, I got about 18 cookies.

I also like to add a few chips to the top of the cookies before I bake them because it makes them look extra pretty when they are done baking.

And, you gotta win that exchange party with looks and taste!