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Butterscotch Fudge Crisps
Makes 3 dozen cookies
| INGREDIENTS: | |
| 1 1/4 | cups semisweet chocolate chips, Hershey's® |
| 1 1/4 | cups butterscotch baking chips, Nestle® |
| 1 | 1-pound 5.2-ounce box chocolate chunk supreme brownie mix, Betty Crocker® |
| 1/2 | cup vegetable oil, Wesson® |
| 3 | large eggs |
| 2 | tablespoons water |
Prep time: 15 minutes
Cooking time: 20 minutes
Cooling time: 5 minutes
PREPARATIONS:
- Position rack in center of oven and preheat to 350 degrees F.
- Combine 3/4 cup chocolate chips and 3/4 cup butterscotch chips in microwave-safe bowl.
- Microwave on high until chips are melted and smooth, stirring every 30 seconds—about 2 minutes.
- In a large bowl, stir brownie mix, oil, eggs and water to blend.
- Stir in melted chips, then remaining firm chips.
- Freeze dough 8 minutes.
- Working in batches, place 1 tablespoonful each of dough about 2 inches apart on a nonstick cookie sheet.
- Bake cookies until edges are set but centers are soft (cookies firm as they cool), about 10 minutes.
- Cool cookies 5 minutes on baking sheet.
- Using metal spatula, transfer cookies to cooling rack.
