Easy Butter Pecan Cake Mix Cookies Recipe with 4 Simple Ingredients
A quick and easy cookie recipe using butter pecan cake mix, eggs, butter, and pecans that yields soft, chewy cookies with a buttery, nutty flavor and a perfect crunch.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 box butter pecan cake mix (15.25 oz / 432 g)
- 2 large eggs, room temperature
- ½ cup unsalted butter, melted (113 g)
- ½ cup chopped pecans (about 60 g)
- Optional: pinch of sea salt for sprinkling
- Optional: 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Toast the pecans (optional): Place ½ cup chopped pecans in a dry skillet over medium heat. Stir frequently for 3-4 minutes until fragrant and slightly golden. Remove from heat and let cool.
- Melt the butter in a microwave-safe bowl or on the stove. Let it cool slightly so it’s warm but not hot.
- In a large bowl, combine 2 large eggs and the melted butter. Mix with a hand mixer or whisk until smooth and slightly frothy, about 30 seconds.
- Gradually add the entire box of butter pecan cake mix to the wet ingredients. Mix on low speed or stir gently with a spatula until just combined. The dough will be thick but moist.
- Fold in the toasted pecans gently to avoid overmixing.
- Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet about 2 inches apart. Optionally, press the dough balls down gently for a prettier finish.
- Bake for 10-12 minutes, or until edges are golden brown and centers look set but still soft. Check closely after 10 minutes to avoid overbaking.
- Remove from oven and let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Toast pecans before folding into dough for enhanced flavor and crunch. If dough is too sticky, chill for 15 minutes before scooping. Watch baking time closely to achieve desired texture. Optional vanilla extract adds warmth. For dairy-free, substitute butter with coconut oil and eggs with flax eggs.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Fat: 7
- Carbohydrates: 16
- Fiber: 1
- Protein: 2
Keywords: butter pecan cookies, cake mix cookies, easy cookies, quick cookies, pecan cookies, simple ingredients, buttery cookies