If you’re looking for a cookie recipe that perfectly balances buttery richness, nutty crunch, and a touch of sweet toffee magic, you have to try the Butter Pecan Cake Mix Cookies with Toffee and Whole Pecans Recipe. These cookies are incredibly soft and chewy, with whole pecans adding a satisfying bite, and toffee bits that melt into irresistible bursts of caramel flavor. Using a butter pecan cake mix as the base creates a slightly cakey texture that makes every bite tender and delightful. Trust me, this recipe is a total winner whenever you want a crowd-pleasing dessert without fussing over complicated baking steps.
Ingredients You’ll Need
Each ingredient in this Butter Pecan Cake Mix Cookies with Toffee and Whole Pecans Recipe plays a starring role in crafting that perfect balance of flavor and texture. From the rich cake mix to the crunchy pecans and sweet toffee bits, every component is thoughtfully chosen to turn a simple dough into something extraordinary.
- Butter pecan cake mix: This is your flavorful base, providing buttery richness and a slightly cakey texture that sets these cookies apart.
- Large eggs: Eggs bind the dough and contribute moisture for that soft chewiness.
- Canola or vegetable oil: Adds moisture without overpowering the butter pecan flavor, keeping your cookies tender.
- Vanilla extract: A splash of vanilla enhances the sweetness and deepens the overall taste.
- Pecan halves (divided): Whole pecans for topping add a beautiful presentation and crunch, while chopped pecans mixed in give texture throughout.
- Toffee bits: The star of surprise bursts in the cookie, adding caramelized sweetness and irresistible crunch.
How to Make Butter Pecan Cake Mix Cookies with Toffee and Whole Pecans Recipe
Step 1: Get Ready to Bake
Begin by preheating your oven to 350°F and lining two baking sheets with parchment paper. This simple prep ensures your cookies bake evenly without sticking, setting you up for perfect results.
Step 2: Prepare the Pecans
Set aside 22 pecan halves for later topping the cookies, then roughly chop the rest to add into the dough. This dual pecan texture means every bite has some nutty crunch and an eye-catching whole pecan on top.
Step 3: Mix the Dough
In a large bowl, combine the butter pecan cake mix, eggs, oil, and vanilla extract until everything is just blended. Mixing gently keeps your cookies tender by preventing overworking the batter.
Step 4: Fold in Pecans and Toffee
Next, stir in the chopped pecans and sweet toffee bits, distributing these flavor gems evenly throughout the dough so each cookie has a perfect balance of nutty crunch and caramel sweetness.
Step 5: Scoop the Cookies
Use a 2-tablespoon cookie scoop to portion out the dough onto your prepared baking sheets, placing dough balls about 2 inches apart to allow room for spreading.
Step 6: Top Each Cookie
Gently press one whole pecan half onto the top of each dough ball. This not only adds a gorgeous finishing touch but also guarantees that perfect pecan crunch with every bite.
Step 7: Bake Until Just Right
Bake in your preheated oven for 9 to 11 minutes. The edges should be set while the centers remain a little soft—this ensures a chewy, tender middle that melts in your mouth.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This little cooldown period helps the cookies set without becoming hard.
How to Serve Butter Pecan Cake Mix Cookies with Toffee and Whole Pecans Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of melted white chocolate complements the warm tones of these cookies without overshadowing their buttery sweetness. If you’re feeling fancy, a tiny sprinkle of sea salt on top highlights the toffee’s richness beautifully.
Side Dishes
Pair these cookies with a scoop of vanilla ice cream or a cup of rich coffee or tea. The creamy ice cream creates a delightful temperature contrast, while the coffee’s bitterness balances the cookie’s sweetness perfectly.
Creative Ways to Present
For a charming dessert platter, arrange these cookies stacked with sprigs of fresh rosemary or place them inside a clear jar tied with rustic twine as a thoughtful homemade gift. You can also sandwich them with caramel cream cheese frosting for a decadent twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 5 days. This keeps them soft and fresh, while the toffee and pecans retain their wonderful crunch.
Freezing
If you want to save them for later, freeze baked cookies in a sealed container or freezer bag for up to 3 months. Thaw them at room temperature to enjoy the same delicious texture and flavor.
Reheating
Warm your cookies briefly in the microwave for about 10 seconds or in a low oven to bring back that just-baked softness. This little trick revives their gooey center and melts the toffee just right.
FAQs
Can I use a different type of cake mix?
Absolutely! While butter pecan cake mix adds unique flavor, you can experiment with vanilla or spice cake mixes for a different twist. Just remember the toffee and pecans will keep the heart of the flavor intact.
What if I don’t have toffee bits?
No worries! You can chop up some Heath bars or even substitute with butterscotch chips to keep that caramel sweetness alive. Alternatively, chocolate chips can be a delicious variation.
Are these cookies gluten-free?
Since the recipe relies on a boxed cake mix, they are generally not gluten-free unless you find a gluten-free butter pecan cake mix. Double-check the package ingredients to be sure.
Can I make the dough ahead of time?
Yes, you can refrigerate the cookie dough for up to 24 hours before baking. Chilling chills enhances the flavors and can help control spreading during baking.
How do I prevent the cookies from spreading too much?
Use cold cookie dough and parchment-lined baking sheets. Also, spacing the dough balls about 2 inches apart gives them room to spread without merging into one another.
Final Thoughts
These Butter Pecan Cake Mix Cookies with Toffee and Whole Pecans Recipe are a wonderful fusion of simple ingredients and big flavors, making them a favorite go-to whenever you want something special with minimal effort. I can’t wait for you to try these and see just how quickly they disappear from your cookie jar. Happy baking, and enjoy every buttery, toffee-laden bite!
Print
Butter Pecan Cake Mix Cookies with Toffee and Whole Pecans Recipe
- Total Time: 21 minutes
- Yield: 22 cookies
Description
These Butter Pecan Cake Mix Cookies are soft, chewy, and packed with buttery pecans and crunchy toffee bits. Using a butter pecan cake mix shortcut, this recipe delivers delicious, flavorful cookies with minimal ingredients and effort. Perfect for a quick dessert or snack, these cookies combine the rich flavor of pecans with the sweet crunch of toffee, resulting in a delightful treat everyone will love.
Ingredients
Dry Ingredients
- 1 (13.25-ounce) box butter pecan cake mix (Betty Crocker recommended)
Wet Ingredients
- 2 large eggs
- 1/3 cup canola or vegetable oil
- 1 teaspoon vanilla extract
Add-ins
- 1 cup pecan halves, divided (22 halves for topping, remainder chopped)
- 1/2 cup toffee bits (Heath bits o brickle recommended)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper for easy cleanup and to prevent sticking.
- Prepare Pecans: Set aside 22 whole pecan halves for topping the cookies later. Roughly chop the remaining pecans to incorporate into the dough.
- Mix Dough: In a large mixing bowl, combine the butter pecan cake mix, eggs, canola or vegetable oil, and vanilla extract. Mix well until all ingredients are fully blended into a smooth dough.
- Add Pecans and Toffee: Stir in the chopped pecans and toffee bits evenly throughout the cookie dough to ensure each cookie has a delicious nutty and sweet crunch.
- Scoop Dough: Using a 2-tablespoon cookie scoop, portion out the dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Top Cookies: Gently press one whole pecan half onto the top of each dough ball for a decorative and flavorful finish.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes. Bake until the edges are set and the centers appear slightly soft for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- You can omit the toffee bits if desired; however, they add a nice crunch and sweetness to complement the pecans.
- Use a cookie scoop for evenly sized cookies, which helps them bake uniformly.
- Be careful not to overbake; cookies should be slightly soft in the center when you remove them from the oven to keep them chewy.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute vegetable oil with melted butter for a richer flavor, though the oil helps keep the cookies moist.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
