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Ingredients
Scale
- 1 (13.25-ounce) box butter pecan cake mix (recommended: 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 (recommended: Heath bits o brickle)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, combine cake mix, eggs, canola oil, and vanilla extract.
- Fold in chopped pecans and toffee bits until evenly distributed.
- Scoop portions onto prepared baking sheets, spacing them 2 inches apart.
- Top each cookie dough ball with a pecan half.
- Bake for 9 to 11 minutes until edges are set and centers are soft.
- Cool on baking sheet for 5 minutes before transferring to wire rack.
Notes
For chewier cookies, avoid overbaking.
Use fresh pecans for the best flavor.
Feel free to experiment with different cake mixes for variety.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg