Double Chocolate Heath Bar Butter Pecan Cookies
Get ready for the ultimate cookie experience! These loaded double chocolate Heath bar butter pecan cookies start with a butter pecan cake mix for rich flavor and effortless prep. Each cookie is bursting with semi-sweet and white chocolate chips, crunchy pecans, and bits of buttery Heath toffee. They bake up soft and chewy, with gooey chocolate and caramel in every bite. Perfect for parties, bake sales, or anytime you want a decadent homemade treat, no mixer required!
Yield: About 24 cookies
Prep Time: 15 minutes (plus optional 15–20 minutes chill time)
Bake Time: 10–12 minutes per batch
Special Equipment: Baking sheets, Parchment paper, Large mixing bowl, Cookie scoop (optional)
Ingredients
1 box butter pecan cake mix (15.25 oz)
1 stick (½ cup) unsalted butter, melted and slightly cooled
1 large egg
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 bag Heath brittle bits (8 oz)
1 cup chopped pecans
¼ cup milk or heavy cream
Directions
Preheat the oven to 350 °F (175 °C). Line baking sheets with parchment paper.
In a large bowl, combine melted butter, egg, and milk or cream until smooth. Add the butter pecan cake mix and stir until fully incorporated. The dough will be thick.
Fold in the chocolate chips, white chocolate chips, Heath brittle bits, and pecans until evenly distributed. If the dough feels soft or warm, chill for 15–20 minutes to help control spreading.
Scoop about 2 tablespoons of dough per cookie and place them 2 inches apart on the prepared baking sheet.
Bake at 350 °F (175 °C). for 10–12 minutes, until the edges are set and lightly golden. Let cookies cool on the baking sheet for 5 minutes before transferring to a rack.
Tips:
• For chewier cookies, slightly underbake and let them finish setting on the pan.
• For thicker cookies, chill the dough a little longer before baking.
• Add a few extra chocolate chips or Heath pieces on top right before baking for a bakery-style look. • If making larger cookies, add 1–2 extra minutes of bake time.
