These cookies are incredibly easy to make — just a handful of ingredients and one bowl required. They’re soft and chewy on the inside, with crispy edges and toasty pecans in every bite. The butter pecan cake mix gives them a deep, nutty flavor that tastes like they came from a bakery. Perfect for holiday cookie trays, bake sales, or anytime you need a quick treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Butter pecan cake mix (boxed)
Eggs
Vegetable oil or melted butter
Chopped pecans (toasted if desired)
Vanilla extract (optional, for added depth of flavor)
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, combine the butter pecan cake mix, eggs, and oil or melted butter. Mix until well blended.
Stir in chopped pecans and vanilla extract if using.
Scoop dough into tablespoon-sized portions and place onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies. Preparation time: 10 minutes Baking time: 10–12 minutes Cooling time: 10 minutes Total time: 30 minutes
Variations
Add white chocolate chips for extra sweetness.
Use browned butter instead of oil for a richer flavor.
Sprinkle a pinch of flaky sea salt on top before baking for a salty-sweet finish.
Mix in a handful of toffee bits for extra crunch and caramel flavor.
Drizzle with a powdered sugar glaze for a bakery-style touch.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container with the cookies. Freeze baked cookies for up to 2 months. Thaw at room temperature. No reheating required, but you can microwave for 5–10 seconds for a warm, just-baked feel.
FAQs
Can I use butter instead of oil?
Yes, melted butter gives a richer flavor and slightly firmer texture.
Do I need to chill the dough?
Chilling is not required but can help prevent spreading if your dough is very soft.
Can I use a different cake mix?
Yes, other flavors like yellow cake or vanilla can work, but the butter pecan mix gives the best flavor for this recipe.
Should I toast the pecans?
Toasting is optional but adds a deeper, nuttier flavor to the cookies.
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread to retain moisture.
Can I make these gluten-free?
Yes, use a gluten-free butter pecan cake mix if available.
Can I add frosting?
Sure! A dollop of cream cheese frosting or a drizzle of glaze is a delicious addition.
What size scoop should I use?
A standard tablespoon cookie scoop works great for evenly sized cookies.
Can I freeze the dough?
Yes, scoop dough onto a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the time.
Why did my cookies spread too much?
Make sure your dough isn’t too warm. Chill it briefly if needed, and avoid overmixing.
Conclusion
Butter Pecan Cake Mix Cookies are a quick, foolproof treat that delivers big flavor with minimal effort. With their buttery taste, nutty crunch, and soft centers, they’re bound to become a go-to favorite for holidays, parties, or just because. Keep a box of cake mix on hand — you’ll want to make these again and again.
Butter Pecan Cake Mix Cookies are soft, chewy, and loaded with buttery flavor and crunchy pecans. Made with a boxed cake mix, these cookies are quick, easy, and perfect for any occasion.
Ingredients
1 box butter pecan cake mix (15.25 oz)
2 large eggs
1/2 cup vegetable oil or melted butter
3/4 cup chopped pecans (toasted if desired)
1 teaspoon vanilla extract (optional)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine the cake mix, eggs, and oil or melted butter. Mix until a dough forms.
Stir in chopped pecans and vanilla extract, if using.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing about 2 inches apart.
Bake for 10–12 minutes, or until edges are golden and centers are set.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Add white chocolate chips for extra sweetness.Use browned butter for a richer flavor profile.Sprinkle sea salt on top before baking for a salty-sweet contrast.Mix in toffee bits for caramel flavor and crunch.Drizzle cooled cookies with a glaze for a bakery-style finish.
