Here’s a rich and tender Cream Cheese Pecan Cookies recipe—soft, slightly tangy, and nutty from the pecans. Perfect for a cozy treat!
Cream Cheese Pecan Cookies
Ingredients (about 24 cookies)
- 1 cup (225 g) unsalted butter, softened
- 4 oz (115 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 tsp vanilla extract
- 2 ½ cups (315 g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup (100 g) chopped pecans
Instructions
- Preheat oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. - Cream butter and cream cheese
In a large bowl, beat butter, cream cheese, and sugar until light and fluffy. Mix in vanilla extract. - Mix dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture until just combined. - Add pecans
Fold in chopped pecans evenly. - Shape cookies
Roll dough into 1-inch balls and place on prepared baking sheets about 2 inches apart. Flatten slightly with the palm of your hand or the bottom of a glass. - Bake
Bake for 12–15 minutes, or until edges are lightly golden. The centers should remain soft. - Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- For extra flavor, toast the pecans lightly before adding to the dough.
- You can drizzle melted chocolate over cooled cookies for a decadent touch.
- These cookies freeze well—just store in an airtight container.
If you want, I can give a chewy version with brown sugar and cream cheese that’s super soft and almost cake-like—perfect for holiday cookies.
Do you want me to do that version?
