Butter Pecan Cookie Recipe
from Kathy Studebaker
Servings: 24
Calories: 238kcal
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