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These butterscotch pecan cookies are a delicious addition to any dessert or snack table. Or you can make them for the kids’ lunchboxes or after-school treat. They’re super easy because you start with a cake mix.
They’re better than any cookie you can buy at the store. Although you simplify the recipe with a cake mix, they’re at least as good as any other homemade cookies. And they’re the perfect way to finish to one of these budget-friendly family dinners.
I love the fact that you can use cake mix to make these pecan brownie cookies and these pumpkin bars. If you have all three of these delicious desserts on the table, people will be amazed by your incredible baking skills. No one has to know that it didn’t take long to make them.
Regular or Gluten-Free Butterscotch Pecan Cookies
I used to make these with regular yellow cake mix from any of the baking mix companies. Unfortunately, I became gluten intolerant, so I stopped making them.
However, several of the major companies eventually took heart and started offering a couple of gluten-free options. Now I can make them again.
The only thing I have to do differently with the gluten-free option is to pack them into tighter balls before I place them on the baking sheet. Otherwise, they’ll fall apart. But that’s fine. It takes me about an extra three seconds per cookie.
Ingredients for Butterscotch Pecan Cookies
These delicious cookies only have a few ingredients. You’ll need a box of yellow cake mix (either regular or gluten-free), eggs, vegetable oil, butterscotch chips, and pecans. I also add a tablespoon of water.
How to Make Butterscotch Pecan Cookies
Mix the eggs, oil, and water in a medium-size mixing bowl. Next, stir in the cake mix. Finally, add the butterscotch chips and pecan pieces.
Using a tablespoon, scoop the mix onto a cookie sheet. I tightly packed little balls of it because sometimes the gluten-free cake mix will crumble. Packing them prevents that from happening.
Bake for 12 minutes. After they’re done, let them cool. Now they’re ready to eat!
Share with Others
These cookies are so delicious you’ll want to make several batches. First of all, you’ll need a batch to keep at home for the family to eat. Of course, those will disappear quickly, but you have the recipe, and you can make more.
And then, you’ll need to bring some to your favorite neighbors. After all, they’ve been good to you, so you want to show how much you appreciate them.
There are a lot of other people you need to think about. Your child’s teacher will love them. Of course, it won’t hurt to bring some to your coworkers to munch on while you work on your current project. And then there’s the holiday cookie exchange.
There are so many folks who would love these cookies. You might as well print the recipe and keep it on the kitchen counter so you don’t have to keep looking for it.
If you want to change things up a bit, you can add chocolate chips or peanut butter chips instead of butterscotch. Or you can all of them. These are your cookies, so make them the way you want. No matter what you do, you can’t go wrong.
More Recipes You’ll Love
If you’re looking for something sweet, check out these peanut butter Cocoa Krispie treats. Not only do I enjoy them but everyone I’ve given them to wants the recipe.
Another popular dessert recipe is this delicious, easy chocolate walnut pie. It has the perfect blend of creaminess and crunch to send your senses into orbit.
You’ll also like my friend Julie’s food blog Back to My Southern Roots. She has quite a few recipes that are perfect additions to any dessert table. Also check out Meal Plan Monday at Southern Bite, Full Plate Thursday at Miz Helen’s Country Cottage and Weekend Potluck at South Your Mouth.
- 1 box of yellow cake mix (regular or gluten-free)
- 2 eggs
- 1/3 cup of vegetable oil
- 1 tablespoon of water
- 2/3 cup of butterscotch chips
- 2/3 cup of chopped pecans
- Preheat oven to 375. Spray a cookie sheet with nonstick spray.
- Combine the cake mix, eggs, and oil in a large mixing bowl until the dough is thick
- Fold in the butterscotch chips and pecans.
- Drop the batter onto the baking sheet with a tablespoon about 2 inches apart. If you’re using gluten-free cake mix, roll each tablespoonful into a ball before putting it on the cookie sheet so it won’t fall apart.
- Bake for 12 minutes.
- Remove from the oven and cool for at least 5 minutes before you remove them from the cookie sheet.
- Serve and enjoy!
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Serving Size3 cookies
Amount Per Serving Calories 482 Total Fat 23g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 15g Cholesterol 47mg Sodium 507mg Carbohydrates 65g Net Carbohydrates 0g Fiber 2g Sugar 38g Sugar Alcohols 0g Protein 5g