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Butter Pecan Cookies
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Easy Mini Butter Pecan Cookies

These scrumptious Mini Butter Pecan Cookies can be whipped up in no time using butter pecan cake mix. The added cream cheese keeps them moist.
Course Dessert
Cuisine American
Keyword butter pecan, butterscotch cookies, cookies, cookies using pecans, how to make butter pecan cookies, mini butter pecan cookies, pecan cookies
Prep Time 15 minutes
Cook Time 14 minutes
Servings 48
Calories 94kcal
Author Beth Pierce

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

Calories: 94kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 9mg | Sodium: 98mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 71IU | Vitamin C: 0.04mg | Calcium: 37mg | Iron: 0.3mg