Ingredients
1 (18 1/4 ounce) package butter recipe cake mix
12 cup butter, softened
14 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 14 cups English toffee bits
2 cups chopped pecans
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Preheat oven to 350; position oven rack in middle of oven; spray cookie sheets with nonstick cooking spray. In a large bowl, add half of the cake mix, softened butter, brown sugar, eggs, and vanilla extract. Blend with an electric mixer on med-high speed for 1-2 minutes, until blended and smooth. Stir in the remaining cake mix and toffee bits with a wooden spoon until all dry ingredients are moistened. Drop by teaspoonfuls, 2 inches apart, onto prepared cookie sheets. Generously sprinkle cookie tops with chopped pecans; gently press into cookies. Bake 10-12 minutes or until golden brown at edges. Cool 2 minutes on sheets. Transfer to wire racks with metal spatula and cool completely.