Butter Pecan Cake Cookies
Butter Pecan Cake Cookies combine the rich flavors of buttery cake mix with crunchy, toasted pecans for a delightful treat. These soft, chewy cookies are easy to make, offering a perfect balance of sweetness and nuttiness, ideal for any occasion or craving.
Equipment
- Mixing bowl
- Hand mixer or whisk
- Cookie sheet
- Parchment paper (optional)
- Spoon or cookie scoop
- Cooling rack (optional)
Ingredients
- 1 box 15.25 oz butter pecan cake mix
- 2 large eggs
- 1/2 cup canola oil
- 1/2 cup powdered sugar
- 25 pecans roughly chopped
- 1 cup milk chocolate English toffee bits
Instructions
- Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper for easy cleanup, if desired.
- In a large mixing bowl, combine the butter pecan cake mix, 2 eggs, and 1/2 cup of canola oil. Stir the ingredients together until a thick cookie dough forms.
- Gently fold in the powdered sugar, chopped pecans, and milk chocolate English toffee bits. Make sure all the ingredients are well incorporated into the dough.
- 4.Using a spoon or cookie scoop, drop rounded spoonfuls of dough (about 1 tablespoon each) onto the prepared cookie sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake in the preheated oven for 12–15 minutes, or until the edges of the cookies are golden and the centers are set. Keep an eye on them, as baking times can vary depending on your oven.
- Remove the cookies from the oven and let them cool on the cookie sheet for 5 minutes before transferring them to a cooling rack. Allow them to cool completely before serving.
Notes
1. Use Room Temperature Butter: Make sure the butter is softened to room temperature before you start. This will ensure that it mixes more easily with the sugar, giving you a light and fluffy dough.
2. Toasting Pecans for Extra Flavor: While adding raw pecans works fine, toasting them brings out their natural oils and intensifies their flavor. Simply place chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Be sure to stir them occasionally to prevent burning.
3. Chill the Dough for Better Texture: If you want cookies with a chewier texture, consider chilling the dough for at least 30 minutes before baking. This will allow the flour to fully hydrate and help the cookies maintain their shape while baking.
4. Use Cake Mix for a Soft, Cake-Like Texture: The secret to the soft, cake-like consistency of these cookies lies in the butter pecan cake mix. It gives them a tender crumb and that signature butter-pecan flavor with minimal effort.
5. Don’t Overbake: Keep an eye on your cookies in the final few minutes of baking. They should have golden edges and a slightly soft center. Overbaking can lead to cookies that are too crispy, so remove them from the oven as soon as they look set.