Recipe by CaramelPie
My MIL gave me this recipe several years ago. It's super easy and delicious. I've given out this recipe many times.
Top Review by Quiltingqueen
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.
- 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)
Directions See How It's Made
- 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.