Butterscotch Pecan Cookies

Name: Butterscotch Pecan Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 dozen
Ingredients: 1 package butter recipe golden cake mix (regular size); 1 package (3.4 ounces) instant butterscotch pudding mix; 1/4 cup all-purpose flour; 3/4 cup vegetable oil; 1 large egg, room temperature; 1 cup chopped pecans

Total Time Prep: 15 min. Bake: 10 min. + cooling

Yield 4 dozen

Test Kitchen Approved

Rich and decadent, these sweet butterscotch cookies require a few specific ingredients but are otherwise a breeze to make. Plus, if you have any leftovers, they store well in the fridge or even in the freezer for a few months. Pro tip: They're ideal as a topper for ice cream sundaes.

Ingredients

1 package butter recipe golden cake mix (regular size)
1 package (3.4 ounces) instant butterscotch pudding mix
1/4 cup all-purpose flour
3/4 cup vegetable oil
1 large egg, room temperature
1 cup chopped pecans

Directions

In large bowl, combine the first five ingredients until well blended. Stir in pecans (the dough will be crumbly).
Roll rounded tablespoonfuls of dough into balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 2 minutes; remove from pans to wire racks to cool completely.

Nutrition Facts

2 each: 202 calories, 12g fat (2g saturated fat), 9mg cholesterol, 201mg sodium, 23g carbohydrate (14g sugars, 1g fiber), 1g protein.

Butterscotch pecan cookies have a rich buttery flavor. No one will guess they started from convenient cake and pudding mixes. — Betty Janway, Ruston, Louisiana

Recipe Creator