In a medium bowl, use a spoon or spatula to mix together the dry butter pecan cake mix, eggs, and vegetable oil. Mix until fully combined.
Cover the mixing bowl and place it in the refrigerator to chill for at least 20-30 minutes until dough is firmer to work with.
Preheat the oven to 350 degrees Fahrenheit.
Use a 1.5” cookie scoop to form about 25 cookies. Roll each ball of cookie dough in the powdered sugar.
Place the powdered-sugar covered cookie dough on an ungreased cookie sheet. Gently press a pecan into the top of each cookie dough ball.
Bake the cookies for 9-11 minutes. Allow them to cool for about 5 minutes after removing them from the oven, then transfer them to a cooling rack. Enjoy!
- If you want pecans in the cookies, you can chop some pecans up and mix them directly into the cookie dough.- For some extra depth of flavor, sprinkle a tiny pinch of sea salt on top of your unbaked cookies right before putting them in the oven. This will provide a delicious salty and sweet combo!How long do these cookies last?
The cookies will stay good for about 5 days if stored in an airtight container. You can store them at room temperature.
You can freeze the baked cookies for up to 3 months.
Where do I find Butter Pecan Cake Mix?You can find butter pecan cake mix at most grocery stores. It's often on the bottom rack of the cake mix area.Can I use a different Cake Mix?Yes, if you can't find butter pecan, use a yellow cake mix and add a 1/4 cup of finely minced pecans.