Butter Pecan Cake Mix Cookies

These cookies are made easy by using a Butter Pecan Cake Mix with Pudding in it and the addition of chopped pecans!

Butter Pecan Cake Mix Cookies

The only way these delicious cookies could have been easier to make is if you bought the ingredients and let someone else make them for you. Seriously…

This is the first time in my 30 plus years of baking I’ve ever used a store bought cake mix to make cookies. I feel like I’ve been living under a rock! I mean yeah, I’ve seen recipes for cake mix cookies, but never tried them. The pictures of the cookies always looked good, but I guess my question was always… how good are they? Are they as good as homemade cookies?

My son answered that question for me. He took one bite and told me “These are the best cookies I’ve ever eaten”. For some reason I took offense to that.

All the homemade cookies I’ve made and you pick the one cookie made from a cake mix to say…”These are the best cookies I’ve ever eaten”? I’m Irish and as my Dad would’ve said “bull headed”. How could they be as good as homemade? I reluctantly took a bite….

I hate it when he’s right. I had to concede, they are absolutely as good as a “from scratch” homemade cookie. The cookie is soft and tender with a buttery flavor, the pecans add a nice crunch to this delicious cookie. If you would prefer to not use pecans in the cookies, try using Chocolate Toffee Bits or butterscotch chips instead. Butter Pecan Cake Mix Cookies, a cake mix cookie that tastes like homemade, Enjoy!

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5 from 2 votes

Butter Pecan Cake Mix Cookies

Servings: dozen cookies

Ingredients

One 15.25 oz package Super Moist Butter Pecan Cake Mix with Pudding (Betty Crocker makes the one I used)
2 large eggs
1/2 cup vegetable oil
3/4 cup chopped pecans

Instructions

Preheat oven to 350 degrees. Grease the bottom of two cookie sheets.
Place the oil and eggs in a large bowl. Beat until well incorporated. With the mixer still running, gradually add the cake mix to the bowl. Mix until well incorporated. Fold in pecans.
Drop the dough in rounded tablespoons two inches apart on the greased baking sheets. Bake 10 - 12 minutes or until golden brown. Cool for 1 minute on the cookie sheet before removing to a wire rack to cool completely.

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