These scrumptious Easy Mini Butter Pecan Cookies can be whipped up in no time using butter pecan cake mix. The cream cheese makes them so moist that they just melt in your mouth.
Boy it is the middle of summer and about ninety degrees already this morning but before you know we will be talking Christmas Cookies. I swear the older I get, the faster time flies. Some days I really wish I had a magic wand to put it all into slow motion. These Mini Butter Pecan Cookies are so incredibly easy and delicious. Honestly I wish I had about a dozen of these with my coffee this morning. They are just that darn good! These little butter pecan cookies are going to steal your heart. They have stolen a lot of hearts!
Recipe notes and helpful tips
- Butter or spray your mini muffin pan very well. I have had them stick in my older pan.
- Only leave cookies in the pan for a couple of minutes to cool.
- Drape a large clean kitchen towel over the pan and flip to release the cookies so a lot less damage is done to the cookies and your pan than trying to remove them with a knife
Other delicious cookies you will love!
- Salty and Sweet Cashew Toffee Cookies
- Eggnog Cookies
- Peppermint Chocolate Thumbprint Cookies
- Best Butter Cookies
- Double Chocolate Chip Cookies
Put the ingredients for these Easy Mini Butter Pecan Cookies on your shopping list today. They will be munched down as quickly as you make them and then you will be whipping up another batch.
This post was originally published October 25, 2015 and was republished June 13, 2018 with new pictures, new relevant information and helpful hints.
Easy Mini Butter Pecan Cookies
Ingredients
- Nonstick cooking spray
- 8 ounces cream cheese softened
- 1 stick unsalted butter softened
- 1 egg
- 1 teaspoon vanilla
- 1 Betty Crocker Butter Pecan Cake Mix
- 1 bag butterscotch morsels 11 ounce
- 1 cup white chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees
- Spray mini muffin pan very well with nonstick cooking spray.
- In stand mixer on medium beat cream cheese and butter until smooth and creamy. Add egg and vanilla and mix just until combined. Add cake mix 1/3 at a time and mix until combined. Stir in butterscotch morsels, white chocolate chips, and pecans.
- Spoon into mini muffin pan and bake for 14 minutes.
Notes
- You are adding the cake mix dry. Just as it is coming out of the box.
- Butter or spray your mini muffin pan very well. I have had them stick in my older pan.
- Only leave cookies in the pan for a couple of minutes to cool.
- Drape a large clean kitchen towel over the pan and flip to release the cookies so a lot less damage is done to the cookies and your pan than trying to remove them with a knife
Nutrition
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Veronica Mata
These cookies were a huge hit! I made a double batch for family and 2 days later they asked for more and I had to whip up 2 more batches. Absolutely delicious! One thing though…my family and I are arguing that these in fact are not cookies but mini muffins. I keep fighting that these are in fact cookies however I’m losing the battle…hahahahaha.
Beth Pierce
That is funny Veronica! So glad that you and your family like them. Keep fighting the good fight! 😉
Allen
How full do I fill each muffin mold ? Thanks
Beth Pierce
It has been a long time since I baked these. It has dawned on me that I need better notes. To the best of my memory 2/3-3/4 full.
Jenna
These cookies are delicious! I made them on a normal cookie sheet and they turned out perfect!
Beth Pierce
Thanks so much Jenna and thanks for the tips!