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Butter Pecan Cookies
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!
from Kathy Studebaker
1 – 8 oz package cream cheese (I used light), at room temperature
1 stick unsalted butter, at room temperature
1 egg, room temperature
1 Butter Pecan Betty Crocker Cake Mix
1 package Heath Toffee Chips
3/4 cup pecans, toasted and coarsely chopped
1/2 pound powered sugar
With mixer mix cream cheese, butter, egg, and vanilla butternut oil until smooth and fluffy. Add in dry cake mix. 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. Roll balls in powdered sugar until coated. Chilling the dough will make them easier to roll into balls.
Bake at 350 degrees for 12 minutes. Cookies will appear soft. Let cool on sheet for about 5 minutes and the transfer to rack to completely cool. Store in airtight container.
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…
My only complaint would be the amount 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!