Butter Pecan Cake Mix Cookies with Pecans & Toffee Bits
Go beyond ordinary butter pecan cake mix cookies. Get thick, gooey, buttery cookies coated with cinnamon-sugar and stuffed with toasted pecans and toffee bits.
Ingredients
- ½ cup of toasted pecans
- ½ cup of unsalted butter
- 1 (15.25 ounce) box of butter pecan cake mix
- 2 eggs
- ½ cup of Heath toffee bits
- 2 tablespoons of white sugar
- 1½ teaspoons of ground cinnamon
Instructions
- PREHEAT the oven to 350°F (175°C) and line a baking sheet with parchment paper. (See note #1.)
- PREHEAT a skillet on the stove on medium heat for about 5 minutes.
- ADD the whole pecans to the dry skillet. Cook the pecans for 4 to 5 minutes or until they get fragrant and are toasty brown. Stir every minute or so and keep a close eye on them. They can burn quickly.
- REMOVE the pecans from the heat and cool for 5 to 6 minutes.
- MELT the butter in the microwave in a microwave-safe container. Heat for about 45 seconds. Cool for 2 to 3 minutes.
- FINELY CHOP the cooled pecans with a knife or in a food processor.
- MIX the cinnamon and sugar together in a small bowl.
- POUR the dry cake mix into a large mixing bowl. Add the melted butter and eggs. Mix with a wooden spoon until the dough is combined. Use a spatula to scrape the sides of the bowl to make sure all the dry ingredients are combined into the cookie dough.
- STIR in the chopped pecans and the toffee bits.
- REST the cookie dough on the counter for 10 minutes. This resting period gives the dough time to absorb the moisture and become the perfect scoopable texture.
- SCOOP the cookie dough balls with a medium cookie scoop (1 tablespoon size is ideal). Roll the dough ball in your hands to make it smooth.
- ROLL the cookie dough ball in the cinnamon sugar mixture until it is coated.
- PLACE the dough balls about two inches apart on the lined baking sheet.
- FLATTEN the dough slightly by covering with a square of parchment paper and pressing flat with the bottom of a glass. (See note #2.)
- BAKE in the oven for 9 to 11 minutes or until the edges are done. The middles may not look completely done, but they will finish baking with the residual heat when they are out of the oven.
- REMOVE the cookie sheet from the oven.
- SHAPE the cookies uniformly. Use a round cookie ring that is larger than the size of the cookie. Position the cookie ring around the warm cookie, ensuring that the ring completely encircles the cookie. With the cookie inside the ring, start rotating the ring around the cookie. Continue rotating for about 5 seconds. As you rotate, you'll notice the sides of the cookie pulling in, and the cookie gradually becoming rounder and more uniform in shape. The warmth of the cookie will help it conform to the ring. By the end of the rotation, the cookie should have taken on a perfectly round shape. Repeat this technique with all the cookies.
- PLACE the cookie sheet on a wire rack and cool for 5 minutes.
- TRANSFER the cookies from the cookie sheet to the cooling rack. Cool them completely.
- ENJOY.
Notes
- Grease the cookie sheet if you aren't lining it with parchment paper. Otherwise, these cookies will stick to the pan.
- Flatten the dough with your palms if you don't want to use the bottom of a glass.
Nutrition
Serving: 1cookieCalories: 165kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 29mgSodium: 162mgPotassium: 31mgFiber: 1gSugar: 13gVitamin A: 196IUVitamin C: 0.04mgCalcium: 55mgIron: 1mg
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