Cream Cheese Butter Pecan Cookies
Indulge in the ultimate combination of creamy, nutty, and buttery goodness with these irresistible Cream Cheese Butter Pecan Cookies. Perfectly soft and tender, these cookies are made with a luscious blend of cream cheese and butter, giving them a melt-in-your-mouth texture that is simply unforgettable. Toasted pecans add a delightful crunch and a rich, nutty flavor that pairs beautifully with the cookies’ slightly tangy, sweet base. Enhanced with subtle notes of vanilla and a hint of brown sugar, each bite is a perfect balance of sweetness and decadence. Quick and easy to make in just over 30 minutes, these cookies are ideal for holiday cookie trays, afternoon snacks, or cozy desserts with a warm beverage. Whether you’re a pecan lover or simply seeking a unique twist on classic cookies, this recipe will become a new favorite in your baking rotation!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 4 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 teaspoons Vanilla extract
- 1 large Egg yolk
- 2.25 cups All-purpose flour
- 2 teaspoons Cornstarch
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Chopped pecans, toasted
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and cream cheese together until smooth and creamy, about 2-3 minutes.
Add the granulated sugar and brown sugar to the bowl and continue beating until light and fluffy, another 2-3 minutes.
Mix in the vanilla extract and the egg yolk, blending until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Fold in the chopped, toasted pecans using a spatula until evenly distributed throughout the dough.
Scoop rounded tablespoons of cookie dough and roll them into balls. Arrange them on the prepared baking sheets, leaving 2 inches of space between each cookie.
Gently press down on each dough ball to slightly flatten it.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden. The centers will appear soft but will firm up as they cool.
Remove the baking sheets from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
5114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.9 g | 409% | |
| Saturated Fat | 154.6 g | 773% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 827 mg | 276% | |
| Sodium | 2072 mg | 90% | |
| Total Carbohydrate | 535.4 g | 195% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 307.4 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 386 mg | 30% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1086 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
