Toffee Pecan Cookies – a delicious recipe with Butter, Vegetable Oil, Eggs, Toffee Chips, Pecans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F.
2
Mix together the cake mix, oil and eggs. Stir in toffee and pecans. The dough will be slightly oily (add a Tablespoon more of oil if the batter seems too dry) and cakey.
3
Drop by rounded spoonful (or better yet use a cookie scoop) onto a cookie sheet (about 2 inches apart). Bake approximately 12-15 minutes (these are light colored cookies...don't let them overbrown or they will be tough).
4
Cool on a rack and enjoy!
5
To store, layer cookies into a covered container and separate layers of cookies with wax paper to avoid sticking.
6
You can substitute walnuts for the pecans in a pinch. Butter pecan cake mix can be hard to find but it's integral to the nutty taste here. Check for Betty Crocker brand, and buy an extra box or two when you find it. I've also accidentally bought the chocolate toffee chips before and the cookies were just as delicious.
704
kcal
Calories
75
g
Fat
5
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 box Butter Pecan Cake Mix (18.25 Oz), 1/2 cups Vegetable Oil, 2 whole Eggs, 1/2 bags Toffee Chips (4 Oz. Total), and more.
Yes, Toffee Pecan Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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