Saturday, August 2, 2014

Soft and Chewy Butterscotch Cookies

This mama has been having a major BUTTERSCOTCH craving lately!  I mean a craving so strong that I baked not one but two batches of butterscotch cookies this week alone!  One type was the crispy cookie type, and I have shared that recipe with you before during my 12 Days of Christmas Cookies.  You can find the recipe for Blakely's Butterscotch Crispies by clicking HERE!

The other recipe I made is a new one!  And it's CAKE MIX RECIPE #40!!!

These cookies are honestly so so so easy to whip up and they were delicious!  Plus they only have five ingredients!  It doesn't get much easier than that! 

Your Shopping List for the Soft and Chewy Butterscotch Cookies:
  • 1 box yellow cake mix
  • 1 stick butter, softened to room temperature 
  • 1 tsp vanilla extract
  • two eggs
  • 1 heaping cup of butterscotch chips

Now Let's Make the Soft and Chewy Butterscotch Cookies:
  1. Preheat your oven to 350 degrees and line cookie sheets with parchment paper
  2. In the base of your stand mixer fitted with the paddle attachment, beat the softened butter with the vanilla extract
  3. Add the eggs one at a time and beat until thoroughly incorporated
  4. Add the cake mix and beat until a soft dough forms
  5. Pour in your generous cup of butterscotch chips and mix until the chips are evenly distributed
  6. Use a small cookie scoop to drop dough onto prepared cookie pans
  7. Bake 8-10 minutes until cookies are lightly golden
  8. Remove from oven and allow cookies to cool on baking sheets for 3-4 minutes before transferring the cookies to a wire rack to cool completely 
  9. Once completely cooled store in an airtight container

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