Mondays are hard. Monday mornings are even harder, but they're a little bit easier when you start them out with one (or five) of these thick, fudgy, chewy, chocolate pecan cake mix cookies. Cookies? For breakfast?? YUP. These sweet delectable little motivators have coffee grounds baked in to start your morning out right (this is the best excuse I have to eat cookies at 7AM 😂).
I actually had to make these cookies twice to get pictures of a full step by step, because I ate the entire first batch right when it came out of the oven [whoops hahaha]. I decided to switch it up with the mix I was using and run some tests! One batch was made with Betty Crocker Salted Caramel Brownie mix and the other was made with Duncan Hines Devils Food Chocolate Cake mix.
Should You Use Brownie Mix or Cake Mix?
Both were surprisingly delicious! I actually noticed a bigger difference in comparing brands than type of chocolate mix. My favorite results came from Duncan Hines (Devil's Food Cake Mix or Chewy Fudge Brownie Mix). The dough came out thick and fudgy and didn't spread much during baking. Betty Crocker's Salted Caramel Brownie mix was soft and chewy out of the oven, but the consistency was more of a sticky batter so it was harder to work with and it spread more in the oven. I would HIGHLY recommend adding salted caramel on top of whatever mix you're using! That really made the Betty Crocker mix taste INCREDIBLE.
Duncan Hines Devil's Food Cake Mix Cookie Dough:
Betty Crocker's Salted Caramel Brownie Mix Cookie Dough:
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Here’s How to Make the BEST Chocolate Pecan Cake Mix Cookies:
{printable version with measurements below}
- Preheat oven to 350°F and line baking sheet.
- In a large bowl, or stand mixer stir cake/brownie mix, melted butter, egg, vanilla and coffee until well combined.
- From there, stir in walnuts pecans and chocolate chips.
- Scoop cookie dough in dome shapes on a lined or greased baking sheet spaced about 2 inches apart.
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Small- 1oz scoop bakes about 8 minutes when convection is on.
Large- 2oz scoop bakes 10-12 minutes when convection is on.
- Leave to cool on baking sheet and store in air tight container.
EAT & ENJOY!
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Looking for MORE recipes? Don’t worry, I gotchu. Try sesame soy roasted edamame, sea salt caramel apple [oatmeal] cookies, perfect Fall pumpkin muffins, or my favorite pumpkin roll with cream cheese filling!
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Chocolate Pecan Cake Mix Cookies
Ingredients
- 1 box Duncan Hines Devils Food chocolate cake mix
- ½ cup unsalted butter, melted (½ cup = 1 stick)
- 1 egg
- 1 tablespoon vanilla extract
- 2 tablespoon instant coffee or espresso *ground unbrewed coffee will also work for this!
- 1 cup chocolate chips
- 1 cup pecans, chopped
- 1 cup walnuts, chopped
Instructions
- Preheat oven to 350°F and line baking sheet.
- In a large bowl, or stand mixer stir cake/brownie mix, melted butter, egg, vanilla and coffee until well combined.
- From there, stir in walnuts pecans and chocolate chips.
- Scoop cookie dough in dome shapes on a lined or greased baking sheet spaced about 2 inches apart.
- Small 1oz scoop bakes about 8 minutes when convection is on.Large 2oz scoop bakes 10-12 minutes when convection is on.
- Leave to cool on baking sheet and store in air tight container.
Notes
- Betty Crocker's brownie mix was more of a sticky batter and Duncan Hines was a thicker fudgy dough. Duncan Hines was easier to work with.
- The Betty Crocker batch spread much farther on the baking sheet when it was in the oven than Duncan Hines, but both came out soft and chewy.
Nutrition
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