Butter Pecan Cream Cheese Cookies (Cake Mix)

"I came up with these after seeing a recipe for Devils Food Cream Cheese Cookies. My mom does not care for chocolate, so I decided to try using a Butter Pecan cake mix instead. They were a hit. Very soft and chewy. I hope you enjoy them!"
 
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photo by mary winecoff photo by mary winecoff
photo by mary winecoff
photo by mary winecoff photo by mary winecoff
Ready In:
18mins
Ingredients:
5
Serves:
36
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • Cream butter and cream cheese together.
  • Blend in egg and maple flavoring.
  • Add dry cake mix 1/3 at a time, mix well after each addition.
  • Chill for 30 minutes.
  • Drop by spoonful on an ungreased cookie sheet and bake for 8-10 minutes or until just lightly browned.

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Reviews

  1. These were fantastic! I made them a day a head for a church gathering and they never made it through the night. We ate them all! We loved everything about these cookies. I loved the texture.
     
  2. I used a white cake mix and low fat/neufchatel cream cheese. I added chopped pecans and used maple extract. I used the smallest cookie scoop I had. It is a good thing because they really puffed up. These cookies are a little more like very tender muffins. Very cakey, of course. Quick and easy.
     
  3. This is good made with just the butter pecan cake mix, 2 eggs and 1/2 cup oil. I usually a few extra pecans. MM
     
  4. These cookies are very tasty but I found quite rich with the cream cheese. I agree they aren't the prettiest cookie but pretty good for something quick. Actually, I think they taste better frozen!
     
  5. I just made these a little while ago. These are really good. My mom walked in just as I was finishing the dough and she had to taste it, then wait for the cookies to finish baking. She said theyare wonderful, and I have to agree. Soft, chewy, and just darned good. I did have to bake them 12 minutes though to make them done in the center. Quick and easy, will definitely make these again. Thanks!
     
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