Description
Deliciously easy Cake Mix Butter Pecan Cookies that combine the rich flavors of butter pecan cake mix, crunchy pecans, and sweet toffee bits. These cookies are perfectly soft with a slightly crisp edge, topped with a whole pecan half for an extra nutty crunch. A simple recipe ideal for quick baking sessions and yielding a nostalgic, buttery treat.
Ingredients
Main Ingredients
- 1 (13.25-ounce) box butter pecan cake mix (I used Betty Crocker)
- 2 large eggs
- 1/3 cup canola or vegetable oil
- 1 teaspoon vanilla extract
Add-ins
- 1 cup pecan halves (divided)
- 1/2 cup toffee bits (I used Heath bits o brickle)
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Prepare pecans: Set aside 22 pecan halves to top each cookie. Roughly chop the remaining pecans to incorporate into the dough, adding texture and flavor.
- Mix wet and dry ingredients: In a large bowl, combine the butter pecan cake mix, eggs, canola or vegetable oil, and vanilla extract. Stir until all the ingredients are fully incorporated into a smooth dough.
- Add chopped pecans and toffee bits: Gently fold the chopped pecans and toffee bits into the cookie dough to evenly distribute the nuts and sweet toffee pieces.
- Scoop dough onto baking sheets: Use a 2-tablespoon cookie scoop to portion the cookie dough and place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Top with pecan halves: Press one reserved pecan half lightly onto the top of each cookie dough ball for a decorative and flavorful topping.
- Bake the cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges are set and golden while the centers remain slightly soft for a chewy texture.
- Cool the cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Using parchment paper makes for easy cleanup and helps prevent the cookies from sticking to the baking sheets.
- You can substitute toffee bits with chocolate chips or butterscotch chips if desired.
- Chilling the dough for 15-20 minutes before baking can help control spread and produce thicker cookies.
- Store cookies in an airtight container at room temperature for up to a week.
- For a gluten-free version, use a gluten-free butter pecan cake mix.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
