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Butter Pecan Toffee Cookies

Butter Pecan Toffee Cookies



  • 1 box Butter Pecan cake mix, preferably Betty Crocker
  • 2 eggs
  • 1/2 Cup vegetable or canola oil
  • 1 Cup pecans, chopped
  • 1 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.