Coconut Butterscotch Fudge Cookies (Cookie Mix)
- Ready In:
- 50mins
- Ingredients:
- 6
- Yields:
-
30 cookies
- Serves:
- 30
ingredients
- 1 (17 1/2 ounce) envelope betty crocker sugar cookie mix
- 1⁄2 cup butter or 1/2 cup margarine, melted
- 1 egg
- 1 - 1 1⁄2 cup flaked coconut
- 1⁄2 cup butterscotch topping
- 3⁄4 cup hot fudge topping
directions
- Heat oven to 375°F
- In large bowl, stir cookie mix, melted butter and egg until soft dough forms.
- Shape dough into 1-inch balls.
- Roll balls in coconut.
- On ungreased cookie sheets, place balls 2 Bake 9 to 11 minutes or until edges are light golden brown and coconut starts to toast.
- Cool 3 minutes; remove from cookie sheets to waxed paper.
- Drizzle each warm cookie with butterscotch topping.
- In small microwavable bowl, microwave hot fudge topping uncovered on High 15 to 30 seconds or until spreadable.
- Carefully spread on top of each cookie.
- Serve warm or cool.
- Store loosely covered.
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RECIPE SUBMITTED BY
Mom2Rose
Flint, Michigan