Butter pecan cookies are delicious with vanilla butternut flavoring. For the past two weeks, people have been coming into my shop and asking for vanilla butternut flavoring.

I mean a noticeable and really unusual amount of people. Finally, I started asking what they are using it for. Every single person said the same thing— cookies! One sweet customer gave me a copy of the recipe. These cookies have gone viral!

butter pecan cookies
Butter Pecan Cookies
  • 1 – 8 oz package cream cheese (I used light), at room temperature
  • 1 stick of unsalted butter, at room temperature
  • 1 egg, room temperature
  • 1/4 tsp Vanilla Butternut LorAnn Flavoring
  • 1 Butter Pecan Betty Crocker Cake Mix1 package Heath Toffee Chips
  • 3/4 cup pecans, toasted and coarsely chopped
  • 1/2 pound powdered sugar
bottle of LorAnn Banilla Butternut Flavor
Vanilla Butternut Flavor

How to make Butter Pecan Cookies

  1. With a mixer mix cream cheese, butter, egg, and vanilla butternut oil until smooth and fluffy.
  2. Add in dry cake mix. The batter will be slightly stiff.
  3. With a spoon stir in toffee chips and cooled pecans.
  4. Roll into balls (I used a cookie scoop) about the size of a walnut. Chillin the dough will make them easier to roll into balls.
  5. Roll balls in powdered sugar until coated.
  6. Bake at 350 degrees for 12 minutes. Cookies will appear soft Let cool on sheet for about 5 minutes and then transfer to a rack to completely cool.
Butter Pecan Cookie rolled in powdered sugar

Substitutions

I was curious to see if you could substitute butterscotch chips for the toffee chips. I divided the dough in half and added 3/4 cup toffee pieces to half and 3.4 cup butterscotch chips to the other half. They both were delicious.

I liked the ones with butterscotch, but my family loved the ones with toffee chips. They are soft, sweet, and really delicious! I wish I could give you a bite…

Storage

Be sure and store in an airtight container.

Butter pecan cookie broken to see the yummy inside.
Vanilla-Butternut-Oil.jpg

Butter Pecan Cookie Recipe

from Kathy Studebaker
Prep Time 18 minutes
Cook Time 10 minutes

Ingredients  

  • 1 – 8 oz package cream cheese I used light, at room temperature
  • 1 stick unsalted butter at room temperature
  • 1 egg room temperature
  • 1/4 tsp Vanilla Butternut LorAnn Flavoring
  • 1 Butter Pecan Betty Crocker Cake Mix
  • 8 oz package Heath Toffee Chips
  • 3/4 cup pecans toasted and coarsely chopped
  • 1/2 pound powdered sugar

Instructions 

  • With a mixer mix cream cheese, butter, egg, and vanilla butternut oil until smooth and fluffy.
  • Add in dry cake mix. The batter will be slightly stiff.
  • With a spoon stir in toffee chips and cooled pecans.
  • Roll into balls (I used a cookie scoop) about the size of a walnut. Chilling the dough will make them easier to roll into balls.
  • Roll balls in powdered sugar until coated.
  • Bake at 350 degrees for 12 minutes.
  • Cookies will appear soft. Let cool on sheet for about 5 minutes and then transfer to a rack to completely cool.

Notes

Store in an airtight container.

Nutrition

Calories: 238kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 248mg | Potassium: 61mg | Fiber: 1g | Sugar: 25g | Vitamin A: 244IU | Vitamin C: 0.1mg | Calcium: 90mg | Iron: 1mg
Servings: 24
Course: Dessert
Author: Cindy Hopper

My only complaint would be the number of ingredients. They aren’t as easy and budget-friendly as chocolate chip cookies,  these super simple cake mix sugar cookies, or these cake mix cookies we use to make the best ice cream sandwiches!

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Comments

  1. Paulina, If you need to keep the cookies for a long period of time (more than a week) could you freeze the cookies and then package in the mason jars as you need them? I think that would keep them the freshest.

  2. Hii! Just baked these cookies! My family loves them! Thanks for the recipe. I am making these cookies in mason jars to sell.
    I want to know how long they last in mason jar?
    Refrigerated?

    Thank you!

  3. Tasty recipe!! I made these at my bakery and they sold like hot cakes!! Thanks for the great recipes!!

  4. Wow! This could be one particular of the most helpful blogs We’ve ever arrive across on this subject. Actually Great. I am also a specialist in this topic so I can understand your hard work.

  5. I tried these for a craft bazaar bake sale and they flew! Made them for Teacher Appreciation Week and have had several ask for the recipe. Yumlicious! I send everyone that asks for the recipe to your blog. Didnt think you would mind. 🙂

  6. I have a bottle of butternut on hand and haven’t used it ages (bought for a cake recipe). I will have to make these and add a splash of vanilla. Sound SO GOOD! 🙂

  7. You are SUCH a woman after my heart! These sound absolutely divine! A few months ago, I bought a bottle of vanilla nut (another brand…sorry=) and using it truly does make a difference in taste. I’ve made these cookies using a choco cake mix, but never butter pecan. I will be looking for a mix next time I go shopping. Thanks much for sharing – no doubt, these are a real winner! YUMMMMM!

  8. I have heard of the cake mix cookies with cream cheese. I have made cookies made with the butter pecan flavoured cake mix. You were the one who taught me about cake mix cookies!

  9. Those look delightful!! Where would be a place in the local market you could find that flavoring? I think my husband would die for those cookies!! Thanks for sharing!!

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