I love to make cookies, and I especially love when a cookie recipe is quick and easy to make, and one that’s a keeper. This cookie recipe uses a cake mix, so what can be easier than that? True, store-bought cookies, but you won’t find any store-bought cookie as yummy as this cookie.
The fun thing about this cookie is you can change it up any way you like to make it yours. I love when a recipe allows me to use up any left-over bags of sprinkles I’ve used for decorating other cookies or for cake decorating. I usually have half-used bags of chocolate chips, chocolate chunks, white chips, m&m’s and so forth in my pantry, so, it’s great to have a recipe that allows you to use up some of those partially filled bags.
I’ve added (to this recipe) mini m&m’s and mini chocolate chips to this recipe. I also increased the pecans by another 1/2 cup. You can make this recipe as it is (which is yummy) or you can add the other ingredient’s if you like. It’s fun to play around with this recipe. Once you have the basic dough, you can add other things to make it yours.
This is a flatter type of cookie, so be careful to not put them too close together on the cookie sheet, they spread out. I put 12 cookie-scoops full on each cookie sheet, but then again I use parchment paper, so I’m not sure how they spread on a cookie sheet that’s greased. You may want to start your first cookie sheet with 6 cookie dough scoops, this way you can to see how they bake up first, and you will know how long it takes for the cookies to bake for your oven.
Happy Cookie Baking!
1/2 cup butter (softened)
1 box yellow cake mix (I use Duncan Hines Golden Butter)
1 large eggs
1 Tablespoon water
1 package heath toffee bits
1/2 cup pecans (chopped fine) (I used 1 cup)
Next two ingredients are optional:
1/2 bag mini m&m’s (optional)
1/2 bag mini chocolate chips (optional)
Pre-heat oven to 350F. Mix softened butter, cake mix, eggs and water together. Mix well.
Add toffee bits and pecans, mix by hand. (I also add 1/2 bag of mini m&m’s and 1/2 bag of mini chocolate chips).
Spoon onto an ungreased cookie sheet and bake for 10-12 minutes. Transfer to a cooling rack. I use a large cookie scoop full for each cookie.
*Note: I use parchment paper on my cookie sheets, and I let the cookies rest on the cookie sheets for a few minutes to firm up before transferring them to a cooling rack.