Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- In a medium-sized mixing bowl, whisk together the two large eggs and the melted unsalted butter until they are well combined and slightly emulsified.2 large eggs, 1/2 cup unsalted butter, melted
- Stir in the teaspoon of vanilla extract into the wet ingredients.1 teaspoon vanilla extract
- Add the entire box of butter pecan cake mix to the wet ingredients. Mix everything together with a spatula or an electric mixer on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. The batter will be thick.1 box (15.25 oz) butter pecan cake mix
- Gently fold in the 1/2 cup of chopped pecans. Distribute them evenly throughout the dough so that each bite offers a satisfying crunch and bursts with nutty goodness.1/2 cup chopped pecans
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading during baking. You can use a cookie scoop for uniform shapes.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set but still slightly soft. The exact baking time will depend on your oven and the size of your cookies.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up properly.
Notes
To store, place cooled cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze for up to 2-3 months. Reheat in a 300°F oven for 3-5 minutes.
