Butter Pecan Cake Mix Cookies Recipes

EASY CAKE MIX BUTTER PECAN COOKIES

Steps:

• Preheat oven to 350 degrees
• Pour cake mix into a large mixing bowl.
• Crack two eggs.
• Pour in melted butter.
• Add pecans and mix well.
• Refrigerate for one hour.
• Roll the dough into tablespoon sized balls.
• Place on non-stick baking sheet or lay out a piece of parchment paper and place on top of that.
• Bake for 10 minutes or until cookies are set and lightly browned at 350 degrees.
• Serve & enjoy!!!

BUTTER PECAN CAKE MIX COOKIES

Steps:

• Preheat oven to 350 degrees. Grease the bottom of two cookie sheets.Place the oil and eggs in a large bowl. Beat until well incorporated. With the mixer still running, gradually add the cake mix to the bowl. Mix until well incorporated. Fold in pecans.Drop the dough in rounded tablespoons two inches apart on the greased baking sheets. Bake 10 - 12 minutes or until golden brown. Cool for 1 minute on the cookie sheet before removing to a wire rack to cool completely.

BUTTERSCOTCH TOFFEE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool 1 minute before removing to wire racks.

BUTTER-PECAN PUDDING COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Beat in vanilla. Stir flour mixture into butter mixture with spoon until well mixed (dough will be stiff). Stir in pecans and toffee bits.
• Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Flatten slightly.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

BUTTER PECAN COOKIES

Steps:

• Cream cake mix, eggs, vanilla and margarine together with mixer.
• Stir in brickle chips and pecans.
• Drop onto greased or parchment-lined cookie sheet.
• Bake at 350 degrees F for about 10 minutes.
• Let cool for 2-3 minutes.
• Transfer cookies to cooling rack.

BUTTER PECAN COOKIES

Steps:

• In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
• Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
• Preheat oven to 375 degrees F.
• Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
• Bake 10 to 12 minutes until lightly colored.

BUTTER PECAN CREAM CHEESE COOKIES (CAKE MIX)

Steps:

• Preheat oven to 375 degrees.
• Cream butter and cream cheese together.
• Blend in egg and maple flavoring.
• Add dry cake mix 1/3 at a time, mix well after each addition.
• Chill for 30 minutes.
• Drop by spoonful on an ungreased cookie sheet and bake for 8-10 minutes or until just lightly browned.

BUTTER PECAN BISCOTTI

Steps:

• In a large bowl, beat the cake mix, flour, butter, eggs, syrup, coffee granules and vanilla until well blended (dough will be very thick). Fold in chips. Divide dough in half. , On an ungreased baking sheet, shape each portion into a 12x2-in. rectangle. Bake at 350° for 30-35 minutes or until golden brown., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets., Bake for 10-15 minutes or until firm. Remove to wire racks to cool completely., In a small bowl, combine confectioners' sugar and coffee. Drizzle over biscotti; sprinkle with pecans. Let stand until set. Store in an airtight container.