Butter Pecan Toffee Cookies


Overall, I like to keep things pretty healthy around my house.  The problem with this is, as I’ve mentioned before,  I love to bake.  As we all know, baked goods aren’t exactly topping the Superfoods lists, no matter how much we want them to.  “Everything in Moderation” is my food motto.  I enjoy good food way too much to live the rest of my life on lettuce alone.  This cookie recipe is one that can pacify my baking bug and not make me feel too terribly guilty about it.  It’s quick and easy, and best of all, it only makes a couple dozen cookies.  There are some cookie recipes that I love, but after I bake them, the cookie jar calls my name for days.  This recipe makes just enough.  My family and I can enjoy them, I can give some away and it’s done.  Back to salad…*sigh*

My dear friend, Leah, shared this recipe with me a few years ago after I went on and on about how wonderful her cookies were.  I remember her saying that it was “embarrassingly easy”.  It really is.  No measuring flour, sugar and baking soda.  No heavy equipment.  It uses a cake mix and a few other simple ingredients and before you know it, you have a delicious, chewy cookie to satisfy your sweet tooth.

The recipe calls for Butter Pecan cake mix.  I had never heard of such a thing before Leah gave me this recipe.  It does exist!  It can be a little tricky to find, though.  I’ve found that both Kroger and Wal Mart keep it in stock.  I usually buy two boxes and keep one on hand for surprise guests, teacher luncheons, husband-needs-something-for-work days, the list goes on and on.

Throw the cake mix in a bowl, add some eggs and oil and mix it up.  Then, add some pecans (I buy the 1/2 cup bags of pecan chips and call it a day) and a bag of toffee pieces (I prefer the brickle bits to the chocolate covered bits) and you’re done!

My one BIG suggestion with these cookies is that you need to make sure you are either using a Silpat sheet or parchment paper to line your cookie sheets.  These cookies can be sticky little buggers and if you don’t have a nonstick surface to bake them on, you could be in trouble.  I don’t have Silpat sheets (I know, I know. How can I bake all the time and not have any??), but I use parchment paper every time I bake any kind of cookie.  You can get it in your grocery store where the foil and plastic wrap are sold.

I also suggest investing in a cookie scoop or two.  I use my scoops all the time for more than just cookies!  They are like tiny ice cream scoops and help make perfectly uniform cookies.  They are great tools to have when you’re working with a stickier dough or batter, like this one.  The scoop I use most often is similar to the one featured here  and holds 1 1/2 tablespoons of dough.

Ten minutes or so in the oven and you’re almost done!  Let them rest on the cookie sheet for a couple of minutes.  This will help them set up and makes them easier to remove.  Cool them completely on a wire rack or, dive into them while they’re still warm.  I’d be lying if I said I always wait until they’ve cooled!


Butter Pecan Toffee Cookies
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 1 box Butter Pecan cake mix (Betty Crocker makes it)
  • 2 eggs
  • ½ cup vegetable or canola oil
  • ½ - 1 cup chopped pecans
  • 1 bag Heath toffee brickle bits
  1. Preheat the oven to 350*. Line two cookie sheets with parchment paper or use a Silpat nonstick liner.
  2. 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 generous tablespoons of the dough onto your cookie sheets, spacing two inches apart.
  3. Bake 8-10 minutes or until bottoms have browned lightly and the tops are just starting to toast up.
  4. Cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.
  5. Makes a little over 2 dozen
  6. ENJOY!


13 thoughts on “Butter Pecan Toffee Cookies

  1. Sounds so easy! I can’t wait to give it a try! I love the sweet recipes! I can’t wait for the vegetarian ones! : )

  2. Christine, I’m LOVING your blog! You can check out mine here:


    I am just starting it as well.

    As far as Silpat goes, I’ve had mine for years but once I started using parchment paper I have never looked back. I save Silpat for candy making but use parchment for everything else, since you still have to wash the Silpats. I will be trying your recipes soon!!

    • Hi Jennifer! I’m so glad you’re enjoying the blog! Can’t wait to check out yours. Thanks for the link! 🙂 I totally agree on the Silpat review. I know some people love them, but I swear by parchment paper. It’s good stuff!!!

  3. I’m trying this recipe as I type. Awaiting for dinner to finish in the oven so I can put in the cookies. This is one sticky dough! I used a whisk, as my spatula was in the dish washer – not a good idea. I easily found the cake mix at Meijer. In fact I was picking up some other baking supplies and just happened to see the Butter Pecan mix, stopped in the middle of the aisle to pull up your blog on my phone…. had to make sure I had everything else… I think I irritated all the other Sunday afternoon shoppers with my abrupt FB check. 🙂
    Can’t wait to try these, dessert may occur before the main course!
    Keep up the wonderful Blogging!

      • I am so glad to hear that Michigan has a steady supply of Butter Pecan cake mix at Meijer! I was wondering if Butter Pecan cake mix was just a southern thing, since I’d never heard of it and it’s tricky to find down here. Thank God it’s not! They are OMG cookies, aren’t they? A little bit of chewy heaven. They make me want to experiment with other cake mix cookie combos! Hmmm…might have to blog about that. 😉

  4. Christine, I love your blog! I made these cookies last night, and they are FF (expletive + fantastic)! I even used parchment paper and a cookie scooper for the first time, which was really fun to use and super easy to scoop. They had the butter pecan cake mix at Kroger, but only the chocolate covered Heath bar bits – this was fine by me, because I was torn which one I wanted to try out and fate decided for me. I didn’t use walnuts because I’m not a fan, and I wasn’t sure whether the chocolate Heath bits were the same bag size as the other, so I only used about 3/4 of the bag – I know now I should use the entire bag. Thanks for the awesome recipes and keep them coming!

    • Hi Liz! Thanks so much! I’m so glad you liked the cookies and that you’re enjoying the blog. I’m also thrilled that you picked up a cookie scoop and some parchment paper. They will make your cookie baking life so much easier! I promise!! 🙂

  5. Hi there…

    I just finished making these cookies and they are terrific! So quick and simple to make with an impressive outcome. I made them for a neighbor as a thank you gift and I’m sure they’ll like them as well. I love this blog and it has made me more interested in baking and preparing things in my kitchen. Thank you and keep the recipies coming!!!

  6. Oh my, Oh my – That is delicious. I made these last night for bus driver appreciation this week and the bus driver almost did not get any this morning! I had to keep myself from eating all of the toffee bits before putting them in the batter. I had a couple of the cookies this morning with my coffee and it was a perfect combo. Thanks for sharing! Keep them coming!

  7. These are delicious and were a huge hit at the Advent Pageant reception. Connor told all of the other children that his mommy makes the best cookies 🙂 Now, I’ve been asked to make them for the Acolyte party as well! Thank you so much for posting this recipe- I absolutely love having this in my arsenal to bake up quickly and easily. Looks like these are going in the teacher gifts, too. Only problem is- now I have to stop sharing your blog with folks. I don’t want them to find this post and find out that I didn’t work so hard measuring and sifting and melting and chopping.

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