Butter Pecan Toffee Cookies

Butter Pecan Toffee Cookies
Butter Pecan Toffee Cookies



  • box Butter Pecan cake mix, preferably Betty Crocker
  • eggs
  • 1/2  Cup  vegetable or canola oil
  • 1  Cup  pecans, chopped
  • bag Heath toffee brickle bits


Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper or use a Silpat nonstick liner.

In a medium-sized bowl, mix together the cake mix, eggs and oil with a hand mixer. Stir in the pecans and toffee bits. Scoop a generous tablespoons of the dough onto your cookie sheets, spacing two inches apart. Bake 8-10 minutes or until bottoms have browned lightly and the tops are just starting to toast up.

Cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.



Butter Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Butter Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.