Once your dough is well-mixed, fold in the chopped pecans until they’re evenly distributed throughout the batter. You’ll want to use a cookie scoop or tablespoon to drop rounded balls of dough onto your prepared baking sheet, spacing them about 2 inches apart. If you’re feeling a little extra, you can roll the dough balls in powdered sugar before baking for a sweet, snowy finish.
Now, it’s time to bake! Pop the baking sheet into the preheated oven and let them bake for about 10-12 minutes, or until the edges are golden but the centers still look slightly soft. The tantalizing aroma of baked cookies will fill your kitchen—trust me, it’s hard to resist! Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
And just like that, you’ve transformed a simple cake mix into deliciously decadent cookies! These cookies are perfect for sharing or, you know, keeping just for yourself (I won’t judge if you stash a few away for later!).
Pro Tips for Best Results
I tested this recipe several times, and one thing I found was that the texture is all about the butter. Make sure it’s softened but not melted. If it’s too warm, the cookies spread more than you want, leading to flat cookies instead of those delightful, puffy ones I adore.
Another tip is to chill your dough for about 15-30 minutes after mixing and before baking. I found that it made a world of difference in the texture. Chilling helps them maintain their shape in the oven and results in chewier, thicker cookies.
Lastly, don’t skip the pecans! They add a beautiful crunch and rich flavor that complements the buttery cake mix. I even experimented by toasting the pecans lightly before adding them; it enhanced the flavor beautifully!
Common Mistakes to Avoid
One mistake I initially made was not measuring the butter correctly, which resulted in cookies that were too greasy and spread too much. Remember to stick to the recipe for the most balanced results. Measuring accurately is key in baking, as even a little too much butter can throw off the dough’s texture! (See the next page below to continue…)