My butter scotch toffee cookies are the perfect blend of buttery sweetness. They are soft, chewy and delicious. This is a semi-homemade recipe that is great for cookie exchanges and bakes sales, but also fabulous when you are just looking for a yummy cookie. I made them for a bake sale recently and they quickly sold out!
Butterscotch Toffee Cookies
- 1 Box Yellow Cake Mix
- 2 Eggs
- 1/3 Cup Oil – Canola, Vegetable or Sunflower
- 3/4 Cup Toffee Bits
- 1/2 Cup Butterscotch Chips
Preheat oven to 350 deg.
Mix cake mix, eggs and oil until soft dough forms. Add toffee bits and butterscotch chips.
Line a baking sheet with parchment paper. Place balls of cookie dough at least 2 inches apart. I used a rounded measuring tablespoon.
Bake them for about 10 minutes, but check after 8 if your oven runs hot. You want the cookies to be lightly golden around the edges. Do not over-bake. I find that toffee bits can tasted “burned” if they stay in the oven too long. Cool completely.
1/2 cup confectioners sugar
1 tsp evaporated milk
1 tsp light corn syrup
Mix until smooth, then drizzle over each cookie. It made just enough for this batch with some to spare. Allow to completely harden before wrapping or stacking cookies.
If desired, drizzle icing over the cookies. I came up with this recipe for the icing because I wanted it to dry hard and not melt onto one another. I never tried the evaporated milk before, but I had some and it ended up working well. The icing still hasn’t melted or dissolved and its been 3 warm days.
Store in an airtight container.
Yield 24 cookies.
The cookies were delicious, but are very sweet. If you don’t like very sweet treats, omit the butterscotch chips. The toffee chips would be more than enough for a nice flavor.