Best Chocolate Butterscotch Graham Cookies Recipes

EASY CHOCOLATE BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Combine cake mix, oil and eggs in a large bowl. Add butterscotch chips and mix well.
• Drop dough by tablespoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes until the center is just set. Let stand 2 minutes.
• Remove to wire rack to cool completely.

SEVEN LAYER MAGIC BARS

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with cooking spray and set aside.
• Melt butter in a small saucepan. Remove from heat and stir in graham cracker crumbs until throughly combined. Press into the bottom of a 9x13 inch baking pan to form the crust.
• Evenly sprinkle remaining ingredients one by one over the crust to form layers, beginning with the chocolate chips, followed by the butterscotch chips, coconut, and walnuts. Pour the condensed milk evenly over the top, and spread with a rubber spatula to make sure it's evenly distributed.
• Bake in preheated oven for 25-30 minutes until edges are golden brown and the middle is set.
• Allow to cool completely before slicing. Enjoy!

CHOCOLATE BUTTERSCOTCH GRAHAM COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a bowl, mix together graham cracker crumbs, flour and baking powder.
• In a bowl beat milk and butter until smooth.
• Add in the crumb mixture; mix well.
• Stir in chips, coconut and walnut.
• Drop by tablespoonfuls onto lightly greased cookie sheet.
• Bake for 9-10 minutes, or until lightly browned.
• Cool for 2-3 minutes.
• Remove to wire rack.
• Store loosely, covered at room temperature.

CHEWY BUTTERSCOTCH GRAHAM COOKIES

Steps:

• Preheat oven to 350°.
• Combine graham cracker crumbs, flour, baking soda and salt in small bowl.
• In large bowl beat butter and sugars until creamy.
• Beat in eggs and vanilla extract.
• Gradually beat in flour mixture.
• Stir in butterscotch morsels.
• Drop by rounded tablespoon onto ungreased baking sheet.
• Bake for 9-11 minutes until set.
• (I found 11 minutes best but check at 9) Cool for 2 minutes on baking sheet, remove to wire racks to cool completely.

CHOCOLATE BUTTERSCOTCH-CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, about three minutes. Add eggs and vanilla; beat until well combined. Add the flour mixture all at once, and beat until just combined. Stir in chips.
• Drop tablespoons of batter onto prepared baking sheets, two inches apart. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool on baking sheet, one minute, then transfer cookies to rack to cool slightly. Repeat until all batter has been used.

CHOCOLATE-COCONUT BARS

Steps:

• Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
• In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
• Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
• Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.