Toffee Crunch Cookies

Yield: 20 servings ( Serving Size: 2 cookies )
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  • 1/2 cup(s) butter or margarine, softened
  • 1 box(es) butter recipe yellow cake mix with pudding
  • 2 whole(s) eggs
  • 1 tablespoon(s) water
  • 6 ounce(s) almond brickle chips (Heath or Skor)
  • 1/2 cup(s) pecans, chopped (up to 1 cup)


  1. Beat butter at medium speed until creamy, add cake mix, eggs, and water beating until blended. Stir in brickle chips and pecans.

  2. Drop by the tablespoon on an ungreased cookie sheet. Bake at 350 degrees for 8 to 10 minutes or until edges are browned. (Top will look moist.) Transfer to wire racks to cool.

March 2013

This recipe is a personal recipe added by Sandynunnally and has not been tested or endorsed by MyRecipes.

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