Butter Pecan Cake Mix Cookies
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These Butter Pecan Cake Mix Cookies are soft, chewy, and packed with buttery pecans and crunchy toffee bits. A cake mix shortcut means you get soft, delicious cookies without a long ingredient list.
Easy Butter Pecan Toffee Cookies
As you all know, I’m a sucker for easy cake mix cookies, and these Butter Pecan Cake Mix Cookies are another fun twist I couldn’t resist. I’ve been on a pecan dessert kick recently since it’s my husband’s favorite, and after sharing my Pecan Pie Dump Cake, I wanted something a little more bite-sized. The combo of pecans and toffee has always been a favorite of mine, so adding them to a butter pecan cake mix just made sense.
I usually stick with Duncan Hines for my cake mix cookies, but since they don’t make a butter pecan flavor, I went with Betty Crocker this time. That made these a little more cakey than my usual cookies, which is something I’ve noticed before with this brand, but the texture is still soft, and the flavor is delicious. These would work well without the toffee too, but I like the extra flavor and texture it adds.
Ingredients
- Butter pecan cake mix – Provides a rich, buttery base with pecan flavor already built in. I used Betty Crocker.
- Eggs – Help bind the dough and give the cookies structure.
- Canola or vegetable oil – Adds moisture and keeps the cookies soft.
- Vanilla extract – Enhances the flavor..
- Pecan halves – Bring in crunch and that classic nutty flavor.
- Toffee bits – Add a caramel-like sweetness and a little extra texture.
How to Make Soft Butter Pecan Cookies
- Prep – Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Set aside whole pecans – Reserve 22 pecan halves for topping the cookies before baking.
- Chop remaining pecans – Roughly chop the rest of the pecans into smaller pieces to mix into the dough.
- Make the dough – In a large bowl, mix the cake mix, eggs, oil, and vanilla extract until combined.
- Add mix-ins – Stir in the chopped pecans and toffee bits until evenly distributed.
- Scoop the dough – Use a 2-tablespoon cookie scoop or spoon to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Top with pecans – Gently press one pecan half onto the top of each dough ball.
- Bake the cookies – Bake for 9 to 11 minutes or until the edges are set and the centers still look slightly soft.
- Cool before serving – Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations and Substitutions
- Leave out the toffee – Skip the toffee bits for a more classic butter pecan cookie with a simpler texture.
- Add white chocolate chips – Mix in ½ cup of white chocolate chips for a sweeter, creamier twist.
- Use chopped pecans only – If you don’t want a whole pecan on top, just chop all the pecans and mix them into the dough.
- Try a different cake mix – If you can’t find butter pecan cake mix, yellow or vanilla cake mix can work in a pinch, though the flavor will be milder.
- Swap the oil – Melted butter can be used instead of oil for a slightly richer cookie.
Tips for Success
- Don’t overbake – The cookies should look slightly underdone in the center when you take them out. They’ll finish setting as they cool.
- Use a cookie scoop – A 2-tablespoon scoop helps keep the cookies uniform in size, which means even baking.
- Gently press the pecans – Don’t press too hard when adding pecan halves on top. Just a light press will help them stay put without flattening the dough.
- Cool on the sheet – Allowing the cookies to rest on the baking sheet for a few minutes before moving them helps prevent breakage.
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Cake Mix Butter Pecan Cookies
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
- 1 cup pecan halves divided
- 1/2 cup toffee bits (I used Heath bits o brickle)
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Set aside 22 pecan halves for topping. Roughly chop the remaining pecans.
- In a large bowl, mix the cake mix, eggs, oil, and vanilla extract until fully combined.
- Stir in the chopped pecans and toffee bits.
- Scoop the dough using a 2-tablespoon cookie scoop and place onto the prepared baking sheets, spacing about 2 inches apart.
- Press one pecan half lightly onto the top of each dough ball.
- Bake for 9 to 11 minutes, or until the edges are set and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store the cookies in an airtight container at room temperature for up to 5 days. Place a piece of parchment or wax paper between layers to prevent sticking.
- To freeze, place cooled cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw at room temperature before serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
These were amazing. I added maple flavoring in addition to vanilla and a little cream of tartar. I will make these always.