Cake Mix Butter Pecan Cookies
These cookies are super moist and filled with chocolate chips, Skor Bar bits and the great taste of butter pecan.
Equipment
- Non-Stick Cookie Sheet
- Cooling Rack
Ingredients
- 1 Box Betty Crocker Super Moist Butter Pecan Cake Mix
- 1/2 cup vegetable or canola oil
- 2 eggs room temperature
- 1 cup pecans finely chopped
- 1/2 cup Chipits Skor toffee bits
- 1 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 350 F.
- Beat cake mix, eggs and oil in a large bowl with electric mixer.
- .Fold in the pecans, Skor bits and chocolate chips, if using them, with a wooden spoon.
- Chill the dough in the fridge for at least an hour.
- Remove from fridge and using a 1 tbsp measure, scoop the dough and put the balls two inches apart on an ungreased, parchment paper lined cookie sheet.
- Bake for 9 to 12 minutes (until bottom of cookie is golden.
- Let cool on the cookie sheet for a few minutes before removing them with a spatula to a cooling rack. Store in an air tight container once cooled completely.