Butterscotch Chocolate Chip Cookies

We have declared 2016 the Year of the Cookie. I have attempted projects like this before we varying degrees of success. This year promises to be an achievement because I have three kids that love cookies and love to encourage me (& help) in the kitchen.

Before I get into this recipe, can we talk about this cookbook holder and how much I know you must love it?! I know you love it because I love it and we both have great taste! It’s from Pottery Barn, and it not only looks perfect in basically any kitchen, it works really well too! The base holds the book in place, and the weights hold the pages open without damaging the pages or getting in the way! We’re going to kick off the first month of the Year of the Cookie with a little giveaway of a cookbook holder just like this one and we can be kitchen twins!

There are three ways to enter, and you can enter multiple times for more chances to win!

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I will choose a winner at random next Saturday night! Spread the word!

It’s already the 7th of January and while I usually broadcast all my baking on Instagram as it’s happening, I have been baking cookies every day this year so far and have been hoarding the photos to post with the recipes. Now that I’ve waited this long I am holding out until Saturday and will post them all. So fun!

This was the first recipe I baked this year, and it’s from the Sandra Lee Bake Sale Cookbook.

1 package yellow cake mix
1/2 cup packed brown sugar
5 tablespoons buttermilk
1/4 cup melted butter
1 egg
3/4 cup butterscotch chips
3/4 cup chocolate chips

The original recipe called for 1 cup of butterscotch chips and 1 cup of chopped pecans but I altered it for my littles, who were not feeling the pecans when I made them.


It’s a very simple recipe, and comes together really quickly. Preheat the oven to 375 and mix the cake mix with the brown sugar. Then add the buttermilk, butter and egg. I left it in the mixer for a few minutes to be sure it was well mixed. The add the chips and stir until just combined.


Now just drop by heaping tablespoons onto a parchment paper lined cookie sheet and bake for 10 minutes per batch. Check them after 7 minutes just in case.

These cookies are soft and a little chewy, but they also have a slight crust on top for just a little bit of texture. I kept them in a gallon bag and they only lasted a few days before they were all gone!

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