Butter brickle, Heath, Toffee – whatever you want to call it, I love it. These cookies are chock full of butter brickle chips and studded with pecans, which complements the soft cookie. They’re made with a yellow cake mix, making them as convenient as they are yummy.
Here’s what you’ll need:
- 1 stick butter, softened
- 1 yellow cake mix
- 2 eggs
- 1 Tbs. water
- 1 package Heath chips
- 1/2 cup chopped pecans
Beat the butter until creamy. Add in the cake mix, eggs, water and beat until blended. Stir in the Heath chips and pecans. Drop by tablespoons onto ungreased baking sheets or baking stone. Bake at 350 degrees for 8-10 minutes. The top of the cookie will still look moist when you take it from the oven. Makes about 4 dozen cookies.
Ad K. says
Mmmmmmmm! These look yummy. I love toffee and it looks like I’ll be making a batch of these real soon. TFS!
These look great! I will trying ASAP 🙂
Melba Toast says
I am making these now and they are delicious! I will only get about 2 1/2 dozen from this recipe (I make BIG cookies) and I am sure I will be making more very soon. Thanks, Tiffany! Another winner!
I just made these, they are wonderful. Thank you so much for this recipe.
Any approximation on the amount of butter used? (your ‘stick’ looks different than mine). 1/2 cup? 1 cup?
1 stick of butter = 8 Tbs.