Butter Pecan White Chocolate Cookie Cups
Butter Pecan White Chocolate Cookie Cups are the perfect treat for holiday or Christmas parties. These lovely cookies are baked in miniature muffin cups and have a terrific cookie-type texture rather than cake-like or muffins. Real white chocolate chips make them a cut above regular cookies. Also great for tailgating parties and backyard barbecues.
Equipment
- 1 24-tin miniature muffin tin
- 1 large mixing bowl
- 1 wooden spoon or whisk
- 1 nut chopper (if nuts are not previously chopped)
- measuring cups
Ingredients
- 15.25 oz. box Butter Pecan cake mix
- 2 large eggs
- 1/3 cup canola oil or avocado oil
- 1 cup white chocolate chips NOT vanilla chips or premiere white baking chips
- 1 cup pecans coarsely chopped (measure after chopping)
Instructions
- Combine cake mix, oil and eggs.
- Stir in white chocolate chips and pecans.
- Spray miniature muffin pans with cooking spray.
- Roll cookies into balls or scoop cookie dough with a small cookie scoop and place in prepared muffin pans.
- Bake at 350° for 20 minutes or until toothpick inserted in center comes out clean.
- Rotate muffin pans on oven racks half way through baking time.
Notes
NOTE: I found it easier to keep my hands moist while rolling cookie dough into balls.
NOTE: Be sure to use true white chocolate chips. Most stores only carry white or vanilla chips. They are not the same. In the Dallas area the only two stores that carry white chocolate chips are Kroger and Trader Joe’s.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 198kcalCarbohydrates: 20gProtein: 2gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 19mgSodium: 143mgPotassium: 115mgFiber: 1gSugar: 14gVitamin A: 30IUVitamin C: 0.1mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!