Prep 10 mins
Cook 10 mins
My MIL gave me this recipe several years ago. It's super easy and delicious. I've given out this recipe many times.
- 1 (18 ounce) package butter pecan cake mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 1⁄2 cup margarine or 1⁄2 cup butter, softened
- 6 -8 ounces heath almond brickle chips
- 1⁄2 cup chopped pecans (optional)
- Cream cake mix, eggs, vanilla and margarine together with mixer.
- Stir in brickle chips and pecans.
- Drop onto greased or parchment-lined cookie sheet.
- Bake at 350 degrees F for about 10 minutes.
- Let cool for 2-3 minutes.
- Transfer cookies to cooling rack.
I didn't love these as written... I didn't have the almond brickle chips, which maybe masks the fact that the actual cookie doesn't taste very good (I used a Betty Crocker butter pecan cake mix and real butter). I followed other reviewers and put the nuts just on top at first (I only had chopped pecans, which worked fine and looked pretty). But after tasting the first batch, I added about 1/3 cup of brown sugar to the rest of the batter and threw in the chopped pecans too. The second batch was much better in my opinion-and sweeter. I also whipped up a little soft caramel and drizzled that over the top just for fun. Thanks for the great idea-- I guess you just may have to mess with them if they aren't to your liking--although the other reviewers seemed to really enjoy them.
I agree that these little gems are packed with wonderful butter-pecan flavor. The brickle chips give them a little extra added crunch and flavor. I, too, chose to just put a whole pecan on top instead of adding chopped pecans. I totally agree with using butter over margarine.
Really yummy! the butter flavor was incredible. Definitely use butter- not margarine- makes a WORLD of difference. Very pretty with the pecan half on top instead of chopped!