Total Time
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.

Ingredients Nutrition

  • 1 (18 ounce) package butter pecan cake mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 12 cup margarine or 12 cup butter, softened
  • 6 -8 ounces heath almond brickle chips
  • 12 cup chopped pecans (optional)


  1. Cream cake mix, eggs, vanilla and margarine together with mixer.
  2. Stir in brickle chips and pecans.
  3. Drop onto greased or parchment-lined cookie sheet.
  4. Bake at 350 degrees F for about 10 minutes.
  5. Let cool for 2-3 minutes.
  6. Transfer cookies to cooling rack.
Most Helpful

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.

Quiltingqueen July 22, 2009

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.

Luby Luby Luby December 16, 2006

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!

Mama's Kitchen (Hope) December 22, 2005