Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and the two large eggs until well combined and smooth.1/2 cup unsalted butter, 2 large eggs
- Stir in the teaspoon of vanilla extract. Then, gradually add the contents of the yellow cake mix to the wet ingredients. Start mixing on low speed until well incorporated. The mixture will be thick and dough-like.1 box yellow cake mix (or white cake mix for a lighter flavor), 1 teaspoon vanilla extract
- Gently fold in the lightly toasted chopped pecans and the butterscotch chips (if using). Be careful not to overmix.1 cup chopped pecans, 1/2 cup butterscotch chips
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers still look slightly soft.
- Let the cookies cool on the baking sheets for 2-3 minutes before carefully transferring them to a wire rack to cool completely.
- For an extra touch of elegance and a hint of sweetness, lightly dust the cooled cookies with powdered sugar.Powdered sugar
Notes
To toast your pecans, spread them on a small baking sheet and bake for 5-7 minutes at 350°F (175°C) until fragrant. Let them cool slightly before adding to the dough.
Store in an airtight container at room temperature for up to 3-4 days. They freeze well for up to 2-3 months.
