Ingredients:

  • 1 box (15.25 oz / 432g) butter pecan cake mix
  • ½ cup (1 stick / 113g) unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (50g) chopped pecans, plus extra for topping (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheet(s) with parchment paper or silicone mat.
  2. In a large bowl, combine the melted butter, eggs, and vanilla extract. Whisk until smooth.
  3. Gradually add the butter pecan cake mix to the wet ingredients, mixing until just combined. Be careful not to overmix!
  4. Stir in the chopped pecans.
  5. Drop by rounded tablespoons (or use a cookie scoop) onto the prepared baking sheet(s), leaving about 2 inches between cookies. Sprinkle with extra chopped pecans if desired.
  6. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
  7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.