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)

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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