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Ingredients
- 1 (18 ounce) package butter pecan cake mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup margarine or 1/2 cup butter, softened
- 6 -8 ounces heath almond brickle chips
- 1/2 cup chopped pecans (optional)
Method
- Cream cake mix, eggs, vanilla and margarine together with mixer.
- Stir in brickle chips and pecans.
- Drop onto greased or parchment-lined cookie sheet.
- Bake at 350 degrees F for about 10 minutes.
- Let cool for 2-3 minutes.
- Transfer cookies to cooling rack.