Buttersctoch Walnut Brownie Drops

By carvalhohm

Ingredients

• 1 package (about 20 ounces) brownie mix
• 8 tablespoons (1 stick) butter, melted
• 2 large eggs
• 1/2 teaspoon ground cinnamon
• 1 cup (6 ounces) butterscotch chips
• 1 cup chopped walnuts

Details

Servings 4
Preparation time 15mins
Cooking time 23mins

Preparation

Step 1

Place rack in center of oven and preheat oven to 350 degrees. Set aside 2 ungreased baking sheets.

Place brownie mix, butter, eggs, and cinnamon in large mixing bowl and beat with electric mixer on low speed until dough is thick and well blended, 30 seconds longer.

Drop cookie dough by generous tablespoons about 1 inch apart on ungreased baking sheets. Place baking sheets in oven; if your oven cannot accommodate both baking sheets on center rack and rotate them halfway through baking time.

Bake cookies until they are crisp around edges and puffed up but still a little soft in center, 8 to 10 minutes. Remove baking sheets from oven and immediately transfer cookies to wire racks to cool for 5 minutes. Repeat with remaining cookie cough.

Store cookies, wrapped in aluminum foil or in an airtight container, at room temperature for up to 1 week. Frees cookies, wrapped in aluminum foil, for up to 3 months. Let cookies thaw overnight on counter before servings.