Easy Butter Pecan Cake Mix Cookies
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Need an easy cookie recipe? These butter pecan cake mix cookies are so quick to make and loaded with buttery flavor.
I love making homemade cookies, but sometimes you want a quick treat, and these semi-homemade cookies are one of the easiest cookies you can make. I always try to stock up when cake mixes go on sale. They can save you so much time in the kitchen and make it simple to make easy desserts.
So next time you need a delicious cookie recipe for a Christmas cookie exchange or family get-together try these butter pecan cookie recipe it’s always a huge hit!
You can use a electric mixer if you want but the batter is pretty thick, I prefer to stir it by hand it really only takes a few minutes.
Ingredient Notes
Cake Mix – You can use any boxed cake mix brand that you like. Betty Crocker, Duncan Hines, or store brand. Betty Crocker mixes are one of my favorites because I find they spread out less on the pan.
Mixes sold here are 375 g which is 13.2 oz but the recipe also works with 15.25 oz (432 g) mixes. As long as your cake mix will make a 9×13 cake it should work well for this cookie recipe.
Eggs – Just 2 large eggs to help with the cookies structure and rising.
Oil – I like to use vegetable oil in these cookies but you can also use melted butter. Using butter instead of oil may cause the cookies to spread out more on the pan, with oil the cookies are more likely to rise more and taste more cake-like. Other options are canola oil or melted coconut oil.
How To Make Butter Pecan Cake Mix Cookies
​Preheat your oven to 350F.
In a large mixing bowl, add the cake mix, eggs, and vegetable oil.
Then, mix together until all the ingredients are well combined.
Add the pecan pieces and fold in until they are mixed throughout the cookie dough.
Line a baking sheet with a piece of parchment paper, or if you don’t have parchment, use an ungreased cookie sheet. Then, using a 2 tablespoon cookie scoop, drop them onto the cookie sheet, leaving about 2 inches between the cookies.
If you like you can add some extra whole pecans or pecan pieces on top of the cookies.
Bake in your preheated oven for 8 to 10 minutes, until the top of the cookies have set.
Then, remove them from the oven and let them cool on the pan for 5 minutes before transferring to a cooling rack.
How To Store
Once the cookies have fully cooled, place them in an airtight container. They will keep at room temperature for 3 to 4 days. If you need to store them longer, then it’s best to freeze the cookies.
How To Freeze
Dough – You can easily make cake mix butter pecan cookies and freeze the dough to bake later. Simply form the cookie dough balls and place them onto a baking sheet lined with parchment. Then, place the tray into the freezer for 1 hour or until firm.
Then remove and place the cookie balls into a freezer bag or freezer safe container. You can freeze them for up to 6 weeks. When you want to make cookies, heat your oven to 15 to 20 degrees lower than normal. Then place the dough onto your cookie pan and bake adding a few minutes to the bake time.
Baked – To freeze baked cookies place them on a parchment-lined tray in your freezer until frozen solid. Then remove and place into freezer bags, remove as much of the air as possible, and freeze. When ready to use thaw on your counter or warm in the oven.
Can I Double Batch?
Yes, you can make a double batch of cake mix cookies if you need a larger amount. Cookies made from cake mixes often make smaller batches than traditional cookies. That can be great because you don’t always need 3 to 4 dozen cookies, but if you are stocking up for the holidays, a party, or a bake sale, doubling works great.
More Easy Cookies
- Red Velvet Cake Mix Cookies
- Chocolate Peppermint Cake Mix Cookies
- Chocolate Peanut Butter No Bake Cookies
- Classic Peanut Butter Cookies
Butter Pecan Cake Mix Cookies
Ingredients
- 1 box butter pecan cake mix 15.25 oz
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350F.
- In a large mixing bowl add the cake mix, eggs, and oil and stir until well mixed.
- Add the pecans and fold into the dough.
- Drop 2 tablespoons onto baking sheets leaving 2 inches between cookies.
- Bake for 8-10 minutes.
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack.
Notes
- Store in an airtight container for up to 4 days.
- To freeze unbaked cookies place the dough balls on a parchment-lined cookie sheet and freeze for 1 hour. Remove and place into a freezer bag or freezer-safe container. Freeze for up to 6 weeks.
- To cook from frozen set the oven 15-20 degrees lower and add a few minutes to the baking time.
- To freeze baked cookies place them on a tray in the freezer. Once fully frozen place into freezer bags and remove as much air as possible. To use thaw on the counter or warm in the oven.
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
