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These cookies are ideal for serving during tea time in the afternoon or in the evening or whenever you have guests. They will love the mild taste of these cookies. They will also love the soft texture and the really delicious smell. You can’t go wrong when you serve these cookies. I like to eat them with a hot cup of coffee mixed with cream and sugar. There is nothing better than dunking a chewy cookie into a swirling hot mug of creamy coffee. My mouth is now watering.
Our friend over at Just A Pinch has this to say about this recipe:
“These cookies are so easy to make and so melt in your mouth yummy! A client of mine gave me this recipe a couple of years ago, now it’s a family favorite!”
I couldn’t blame your family! These cookies are great. They truly do melt in the mouth. They’re also very chewy and very slightly crunch when you take a bite. I also love the fact that they’re really easy to make. Easy dessert cookies that taste great? You got me!
1/2 c Kerrygold butter, softened
1 box Duncan Hines yellow cake mix
2 large Eggland’s eggs
1 Tbsp water
1 pkg heath toffee bits
1/2 to 1 c Kirkland pecans, chopped
Pre-heat oven to 350*F.
Mix butter, add cake mix, eggs & water. Mix well with hand mixer.
Add toffee bits and pecans, mix by hand.
Spoon onto ungreased cookie sheet and bake at 350* for 10 minutes for small cookies. For larger cookies bake for 12-13 minutes. Transfer to cooling rack. They won’t look done, but when they cool, they solidify, still being a soft chewy cookie.
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Quick Tip: If you like lots of nuts, feel free to add 3/4 to 1 Cup of pecans.
Thanks again to Just A Pinch for this amazing recipe.