Made with a butter pecan cake mix, these easy cookies have a soft center, crisp edges, and just enough crunch from pecans and toffee bits. Great for holiday trays or a quick weekend bake.
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.
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.