Butter pecan cake mix cookies come together in minutes with minimal ingredients, making them perfect for busy days.

Cake mix butter pecan cookies are soft, chewy, and filled with rich buttery flavor, crunchy pecans, and sweet toffee bits for an easy, irresistible treat. Plus they’re freezer-friendly, so you can bake a batch now and save some for later.

Several cake mix butter pecan cookies on a brown plate.

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I love baking, but sometimes I just want a treat without dragging out half the pantry. That’s why I’m such a fan of shortcut cookie recipes!

These cake mix butter pecan cookies are a sweet treat that keeps things simple while still tasting amazing.

Since the recipe uses a cake mix, there’s less measuring and cleanup time. It also makes it easy to whip up a few extra batches when I’m baking ahead for the holidays!

I typically make these butter pecan cake mix cookies during the fall and around the holidays, because they’re perfect for sharing at get-togethers or when I just want to surprise a friend or neighbor with something sweet.

I recommend keeping an eye out for cake mix sales, so you can stock up when they’re at their cheapest prices. It’s an easy and affordable way to keep your pantry ready for baking season!

These cookies are full of warm, nutty, toffee-filled goodness. They’re soft and chewy, but with the perfect amount of crunch.

Once you’ve tried them, I’m betting you’ll be keeping a box of butter pecan cake mix on hand, too–it’s one of our favorite cake mix recipes!

More Delicious Pecan Dessert Recipes:

a stack of four cake mix pecan cookies. The cookie on top has a bite taken out of it, and pecan halves are scattered around the stack.

Shortcut Pecan Cookies

These cookies made with butter pecan cake mix are a breeze to make.

Using cake mix means there’s no juggling flour, sugar, and leavening, but there are a few additional ways to make them even easier.

I like to grab pre-chopped pecans and a bag of toffee bits from the baking aisle, which saves time and keeps the mess to a minimum. No need to pull out a cutting board or crush candy yourself!

Making and freezing the dough is another big time saver! Scoop it into rounds of cookie dough, freeze until solid, then store them in a freezer bag.

When you’re ready for fresh-baked cookies, just pop them in the oven straight from the freezer, adding a couple of extra minutes to the bake time.

You can also freeze the baked cookies to have a sweet treat ready at a moment’s notice. Just thaw them on the counter, and they’re just as delicious as the day you made them.

More Cake Mix Cookie Recipes to Save Time:

close-up view of butter pecan cake mix cookies on a brown plate.

How to Make Cake Mix Butter Pecan Cookies

It’s really easy to whip up a batch of these cookies.

Ingredients You’ll Need

Butter Pecan Cake Mix
Vegetable Oil
Eggs
Butter Extract (or Vanilla Extract)
Chopped Pecans
Heath Toffee Baking Bits (Optional)

a woman's hand holds a butter pecan cookie with a bite taken out of it, with a plate of more cookies beneath it.

How to Make It:

Find the full printable recipe available below

Prepare the batter. First, you’ll combine cake mix, oil, eggs, and butter extract (or vanilla extract) in the bowl of a stand mixer.

Mix on low speed for about 30 seconds, then scrape down the sides of the bowl. Increase the speed to medium and mix for 1-2 minutes more.

two photos; one shows cake mix, oil, eggs, and butter extract in a mixing bowl; the other shows those ingredients mixed together.

Add the mix-ins. Then, you’ll add the chopped pecans and toffee bits to the mixture, then mix on the lowest speed just until combined.

two photos; one shows chopped pecans and toffee bits added to cookie dough; the other shows the ingredients mixed together to create butter pecan cookie dough.

Form and bake the cookies. Next, you’ll use a cookie scoop or rounded tablespoon to scoop out dough onto prepared baking sheet, leaving about 2 inches in between them.

Bake for about 11-13 minutes, or until the cookies are just beginning to turn lightly golden around the edges.

Let them cool on the baking sheet for a few minutes, then use a spatula to carefully transfer the cookies to a wire rack to cool completely.

two photos; one shows rounds of butter pecan cookie dough on a parchment-lined baking sheet; the other shows the freshly baked cookies on the pan.

Notes and Adaptations:

I like to use butter extract in these cookies, but if you don’t have any on hand, you can use vanilla extract instead.
Toffee bits are optional, but I love the added sweetness and crunch. I use the Heath brand toffee bits that are already crushed up into small pieces–they can be found in the baking aisle alongside chocolate chips.
You can freeze the cookie dough if desired–simply scoop out the dough into rounds, place on a lined baking sheet, and flash freeze until solid. Then place them in an airtight freezer-safe container. You can bake the cookie dough rounds from frozen–simply add 1-2 minutes to the baking time.
You can also freeze the baked cookies, if desired. Flash freeze them on a baking sheet, then place in a freezer-safe container. Thaw at room temperature before eating.

overhead view of a wire rack with six cake mix cookies with pecans on it.

Recommended Equipment:

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Cake Mix Butter Pecan Cookies

Author: Chrysti Benner

Serves: Servings

Prep Time 10

Cook Time 12

Butter pecan cookies combine rich sweetness with crunchy pecans and toffee bits, and they're easier than ever to make, thanks to a box of cake mix.

Ingredients

▢ 13.25 ounce butter pecan cake mix
▢ 1/2 cup vegetable oil
▢ 2 eggs
▢ 1/2 teaspoon butter extract (or vanilla extract)
▢ 1 cup chopped pecans
▢ 1/2 cup Heath toffee baking bits (optional)

Instructions

Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), combine cake mix, oil, eggs, and butter extract (or vanilla extract). Mix on low speed for about 30 seconds, then scrape down the sides of the bowl. Increase the speed to medium and mix for 1-2 minutes more.
Add the chopped pecans and toffee bits to the mixture, then mix on the lowest speed just until combined.
Use a cookie scoop or rounded tablespoon to scoop out dough onto prepared baking sheet, leaving about 2 inches in between them.
Bake for about 11-13 minutes, or until the cookies are just beginning to turn lightly golden around the edges.
Remove from oven and let cool on the baking sheet for a minute, then use a spatula to transfer them to a wire rack to cool completely.

Notes

I like to use butter extract in these cookies, but if you don’t have any on hand, you can use vanilla extract instead.
Toffee bits are optional, but I love the added sweetness and crunch. I use the Heath brand toffee bits that are already crushed up into small pieces–they can be found in the baking aisle alongside chocolate chips.
You can freeze the cookie dough if desired–simply scoop out the dough into rounds, place on a lined baking sheet, and flash freeze until solid. Then place them in an airtight freezer-safe container. You can bake the cookie dough rounds from frozen–simply add 1-2 minutes to the baking time.
You can also freeze the baked cookies, if desired. Flash freeze, then place in a freezer-safe container. Thaw at room temperature before eating.