Pumpking caramel tofee chocolate cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 54
Ingredients
1 Box Yellow Cake MixOne 15 ounce can Pumpkin (I used Libby’s)2 cups mini chocolate chips1 cup toffee chips1 1/2 cups chopped Rolo’s
Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.
2. Place cake mix and pumpkin into a large bowl, mix to combine. Stir in chocolate chips, toffee chips and Rolo’s, mixing until combined. With a medium cookie scoop, scoop dough onto prepared baking sheet about 1 inch apart. Bake for 15-17 minutes until cooked through. Remove from oven and let cool on baking sheet for 10 minutes before transferring to cooling rack. Serve room temperature or chilled.
Serving Size: Makes 5 dozen cookies
Number of Servings: 54
Recipe submitted by SparkPeople user AVENHAUS.
2. Place cake mix and pumpkin into a large bowl, mix to combine. Stir in chocolate chips, toffee chips and Rolo’s, mixing until combined. With a medium cookie scoop, scoop dough onto prepared baking sheet about 1 inch apart. Bake for 15-17 minutes until cooked through. Remove from oven and let cool on baking sheet for 10 minutes before transferring to cooling rack. Serve room temperature or chilled.
Serving Size: Makes 5 dozen cookies
Number of Servings: 54
Recipe submitted by SparkPeople user AVENHAUS.
Nutritional Info Amount Per Serving
- Calories: 107.9
- Total Fat: 4.5 g
- Cholesterol: 1.5 mg
- Sodium: 22.7 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 0.9 g
- Protein: 0.9 g
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