Go Back

Butter Pecan Cake Mix Cookies

Delightful cookies that combine the rich flavors of butter pecan cake with crunchy pecans and sweet chocolate toffee bits, perfect for gatherings or as a treat for yourself.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 box butter pecan cake mix (15.25 ounces)
Wet Ingredients
  • 2 large eggs room temperature
  • 1/2 cup canola oil
Add-ins
  • 1 cup chopped pecans For extra flavor, consider toasting them before adding.
  • 1 cup milk chocolate English toffee bits You can substitute with dark chocolate chips for a different flavor.

Method
 

Preparation
  1. Preheat your oven to 350° Fahrenheit.
  2. In a large bowl, whisk together the eggs and canola oil until blended.
  3. Add the butter pecan cake mix and mix until completely combined.
  4. Fold in the chopped pecans and milk chocolate English toffee bits.
Baking
  1. Drop tablespoonfuls of the dough onto Silpat baking sheets, leaving about 2 inches between each cookie.
  2. Bake for 11-12 minutes, removing them before they turn brown for a chewy texture.
  3. Allow to cool on the baking sheet for 1 minute before transferring to a wire rack.
Storage
  1. Store in an airtight container at room temperature.

Notes

Cookies can stay fresh for about a week at room temperature. For longer storage, freeze in a freezer-safe container and allow to thaw at room temperature before enjoying. To keep cookies soft, avoid overbaking.