Cake Mix Cookies X2

Things have been crazy busy lately, and I have a feeling that they are going to get even busier before they slow down! I skimped out on a post last week because time just completely eluded me, so I wanted to make it up to you by giving you two recipes in one post.

One of my friends asked if I would donate some baked goods to her roller derby team to give away as prizes in their fundraiser bingo event. I was honored that she thought of me, and of course I agreed. I needed something quick, yet still delicious, so I decided to try out some of the cake mix cookies I have seen various types of popping up everywhere.I also wanted to use ingredients I already had on hand, so here is what I came up with!

The first cookie I decided to name White Chocolate Toffee Nutty Crunch Cookies, and here is what you will need to make them:

- 1 box yellow cake mix
- 1 stick butter or margarine, softened
- 1 egg
- 2 tbsp. canola oil
- 1 tsp. vanilla extract
- 3 tbsp. brown sugar
- 2 tbsp. peanut butter
- 1/4 cup white chocolate chips
- 1/4 cup toffee chips
- 6 Nutter Butter cookies, crushed

Mix together all the ingredients in a large bowl, saving the white chocolate chips, toffee chips, and cookies for last. Drop cookies by the tablespoon-full (small cookie scoop) 2 inches apart on a greased cookie sheet and bake for 10-12 minutes, or until cookies are lightly browned on the edges. Let cool for 5 minutes, then move to wire rack to cool completely. Store in an airtight container.

So full of flavor and fun textures, these cookies will not disappoint!

The second cookie I came up with I decided to call Pecan Cinnamon Roll Cake Mix Cookie, and here is what you will need to make them:

-  l box yellow cake mix
- 1 stick butter or margarine, softened
- 1 egg
- 3 tbsp. canola oil
- 2 tbsp. brown sugar
- 2 tbsp. cream cheese, softened
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1/2 cup glazed pecans, chopped finely

Mix all ingredients together in a large bowl, saving the pecans to stir in last. Drop cookies by the tablespoon-full (small cookie scoop) 2 inches apart onto a greased cookie sheet. Bake at 350 degrees F for 10-12 minutes or until edges are lightly browned. Cool on cookie sheet for five minutes, then remove to wire rack to cool completely. Store in an airtight container.

Rich, buttery, and full of cinnamon flavor with a delightful crunch of pecans.

These cookies were SO easy to whip up on short notice, and you could do pretty much a million different variations on these. It is no wonder why they have caught on and spread like wildfire. I look forward to experimenting more with different types of cake mixes and other mix-ins. What are some of your favorite go-to recipes when you have to come up with something quickly?