Pecan Cookies with Cake Mix
These buttery, chewy pecan cookies are made effortlessly with butter pecan cake mix, chopped pecans, and rich toffee bits. Sweet, nutty, and full of Southern charm, they’re the perfect mix of comfort and convenience — no mixer required.
Equipment
- Baking Sheet
- Parchment Paper or Silicone Baking Mat
- Mixing Bowl
- Spatula
Ingredients
Cookie Dough
- 1 box butter pecan cake mix 15.25 oz
- 2 large eggs room temperature
- 0.5 cup canola oil
- 1 cup chopped pecans toasted if desired
- 1 cup milk chocolate English toffee bits
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, whisk together the eggs and canola oil until glossy and smooth.
- Add the cake mix and stir until a thick dough forms.
- Fold in the chopped pecans and toffee bits with a spatula until evenly distributed.
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing 2 inches apart.
- Bake for 11–12 minutes, or until edges are set but not browned. Remove from oven.
- Cool on the sheet for 1 minute, then transfer to a wire rack to finish cooling.
Notes
Toast pecans for deeper flavor, chill dough for thicker cookies, and sprinkle sea salt on top before baking for that perfect sweet-salty contrast. Store with a slice of bread to keep cookies soft longer.