Zutaten für Butterscotch Chip Drop Cookies
- yellow cake mix with pudding
- 2 large eggs
- margarine
- brown sugar
- cocoa powder
- 2 cups butterscotch chips
- 1 cup chopped pecans
- 1 cup (2 sticks) softened butter
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
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Zubereitung von Butterscotch Chip Drop Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in 2 cups butterscotch chips and 1 cup chopped pecans.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown. Baking time may vary depending on your oven; start checking at 10 minutes.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
44g
Fat
10g
Carbs
5g
