Butter Pecan Cake Mix Cookies (4 Simple Ingredients)
These Butter Pecan Cake Mix Cookies are soft and chewy with rich buttery flavor and crunchy pecans in every bite. Starting with a box of butter pecan cake mix keeps the recipe incredibly simple with just four ingredients.
I love cake mix cookies when I want something homemade without pulling out a long list of ingredients. These delicious cookies come together in minutes, and the combination of buttery cookies and toasted, nutty pecan flavor makes them especially good during the fall and holiday season.
If you love easy cookie recipes with plenty of texture, try our Christmas Cake Mix Cookies or Sheet Pan Chocolate Chip Cookie for two more simple recipes to make next.
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Ingredients
You'll only need four simple ingredients to make a batch of soft, chewy cookies.
See the recipe card below for the exact quantities of each ingredient.
- Butter Pecan Cake Mix: Gives these cookies their buttery pecan flavor while taking the place of several traditional dry ingredients.
- Vegetable Oil: Keeps the cookies soft and chewy. Canola oil would also work here.
- Eggs: Let the eggs come to room temperature so they incorporate easily into the thick cookie dough.
- Pecans: I use 1 cup of chopped pecans so there are crunchy pecan pieces throughout the cookies.
Before you start mixing, grab a large mixing bowl, measuring cups, baking sheet, parchment paper, 1½-tablespoon cookie scoop, and cooling rack.
Variations
- Add Toffee Bits: Fold toffee bits into the cookie dough for even more buttery, caramel-like flavor.
- White Chocolate Chips: Add white chocolate chips for a sweeter variation that pairs really well with the pecans.
- Change the Oil: Melted butter can be used in place of vegetable oil.
How to Make Butter Pecan Cake Mix Cookies
These easy cake mix cookies come together in one bowl with minimal ingredients and just a few minutes of prep.
Preheat oven to 350F and prep a cookie tray with parchment paper.
In a large bowl add box cake mix, oil, eggs and mix by hand with a spatula until well blended (about 30-60 seconds).
Fold in pecans just until combined, then using a 1 ½ tablespoon cookie scoop, leaving a couple of inches between each ball, add to your baking sheet. You can add a few extra pecans on top of the cookie, if desired.
For chewy cookies, bake for about 9 minutes.
Cool on the cookie sheet for about 10 minutes before transferring to a wire rack.
Use a fresh or cooled cookie sheet before starting the next batch so the cookies do not start to spread too soon.
Hint: Cake mix cookie dough is thicker and stickier than traditional cookie dough. A cookie scoop makes portioning it much easier.
Recipe Tips
- Expect Sticky Dough: Cake mix cookie dough is thicker and stickier than traditional cookie dough. A cookie scoop makes portioning it much easier.
- Chewy Cookies: Pull them from the oven when the edges are set but the centers still look soft. They'll continue to firm up on the baking sheet.
- Check for Doneness: Ovens vary and these cookies bake quickly, so start checking around 8 minutes. They should look soft but not wet in the center.
- Don't Overmix: Stir the cake mix, oil, and eggs just until well blended, then gently fold in the chopped pecans to keep the cookies soft and chewy.
- Use a Cool Baking Sheet: Let the cookie sheet cool completely or use a fresh one before starting the next batch. A hot baking sheet can cause the dough balls to begin spreading before they reach the oven.
- Keep the Cookies Even: A 1 ½ tablespoon cookie scoop helps keep the cookies a similar size, so they bake at the same rate.
Our Keto Candied Pecans are another easy way to turn pecans into a sweet, crunchy treat and are especially good for holiday snacking.
More Dessert Ideas
Storage Instructions
- Room Temperature: Store the cooled cookies in an airtight container for up to 4-5 days.
- Refrigerator: Store in an airtight container for up to 1 week. For the best texture, let the cookies come closer to room temperature before serving.
- Freezer: Freeze baked cookies in a freezer bag or airtight container for up to 3 months. Thaw at room temperature before serving.
- Cookie Dough: I wouldn't give a freezing recommendation for the unbaked dough until you've tested how this particular cake mix dough bakes from frozen.
Serving Suggestions
- Christmas Cookie Exchange: Checkerboard Cookies, Christmas Crack Cookies, Frosted Sugar Cookie Bars and Snickerdoodle Cookie Bars.
- Coffee Break: Irish Coffee with Baileys, Pumpkin Spice Latte, Caramel Mocha Coffee, and Pumpkin Chai Latte.
Butter Pecan Cake Mix Cookies Recipe FAQs
That's normal. Cake mix cookie dough is quite thick and sticky because you're using much less liquid than you would when preparing a cake batter. A cookie scoop makes it much easier to portion.
No. I suggest that you just drop the scooped dough directly onto the parchment paper. It is easier with this dough, but also it gives a more rustic cookie.
Yes. Toffee bits would be a great addition to the buttery, caramelized flavors. I would try with about ⅓ - ½ cup, or more if you are removing some pecans.
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Butter Pecan Cake Mix Cookies
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Measuring Cups
- 1 ½ Tablespoon Cookie Scoop
- Cooling Rack
Ingredients
- 1 375- gram box butter pecan cake mix 13 ounce
- 90 mL vegetable oil (about 6 tablespoons)
- 2 large eggs room temperature
- 1 cup pecans chopped, plus more for the top
Instructions
- Preheat oven to 350F and prep a cookie tray with parchment paper.
- In a large bowl add box cake mix, oil, eggs and mix by hand with a spatula until well blended (about 30-60 seconds).
- Fold in pecans just until combined, then using a 1 ½ tablespoon cookie scoop, leaving a couple of inches between each ball, add to your baking sheet. You can add a whole pecans on top of the cookie, if desired.
- For chewy cookies, bake for about 9 minutes.
- Cool on the cookie sheet for about 10 minutes before transferring to a wire rack.
- Use a fresh or cooled cookie sheet before starting the next batch so the cookies do not start to spread too soon.
Notes
- Expect Sticky Dough: Cake mix cookie dough is thicker and stickier than traditional cookie dough. A cookie scoop makes portioning it much easier.
- Chewy Cookies: Pull them from the oven when the edges are set but the centers still look soft. They'll continue to firm up on the baking sheet.
- Check for Doneness: Ovens vary and these cookies bake quickly, so start checking around 8 minutes. They should look soft but not wet in the center.
- Don't Overmix: Stir the cake mix, oil, and eggs just until well blended, then gently fold in the chopped pecans to keep the cookies soft and chewy.
- Use a Cool Baking Sheet: Let the cookie sheet cool completely or use a fresh one before starting the next batch. A hot baking sheet can cause the dough balls to begin spreading before they reach the oven.
- Keep the Cookies Even: A 1 ½ tablespoon cookie scoop helps keep the cookies a similar size, so they bake at the same rate.
- Dough Texture: Cake mix cookie dough is thicker and stickier than traditional cookie dough. A cookie scoop makes portioning it much easier.
Nutrition
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