Pecan Cheesecake Cookies
Indulge in the irresistible fusion of creamy cheesecake and buttery pecans with these Pecan Cheesecake Cookies. Perfectly soft and delicately sweet, these cookies feature a tangy cream cheese dough that pairs beautifully with a rich pecan crumble topping, made with brown sugar, cinnamon, and melted butter. A quick press of the thumb creates the ideal pocket for the nutty topping, ensuring every bite delivers a delectable blend of textures and flavors. Ready in under 35 minutes, these cookies are the ultimate treat for holiday gatherings, afternoon tea, or simply satisfying your sweet tooth. With easy prep and a heavenly aroma, Pecan Cheesecake Cookies will quickly become a household favorite!
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Recipe Information
Ingredients
- 115 grams Cream cheese, softened
- 115 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 190 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 120 grams Pecans, finely chopped
- 50 grams Brown sugar
- 0.5 teaspoons Ground cinnamon
- 30 grams Unsalted butter, melted (for topping)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the softened cream cheese and unsalted butter using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the granulated sugar and vanilla extract to the cream cheese mixture and beat until fully combined and smooth.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
In a small bowl, combine the finely chopped pecans, brown sugar, and ground cinnamon. Pour in the melted butter and mix until the mixture resembles a crumble topping.
Scoop 1 tablespoon of cookie dough at a time and roll into balls. Place them onto the prepared baking sheets, spacing them about 2 inches apart.
Using the back of a teaspoon or your thumb, gently press an indentation into the center of each cookie.
Fill the indentation with about 1 teaspoon of the pecan crumble mixture.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the pecan topping is golden brown.
Remove the cookies from the oven and let them cool on the baking sheets 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 or refrigerate for up to a week. Enjoy!
Nutrition Facts
Calories |
3956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.5 g | 316% | |
| Saturated Fat | 106.6 g | 533% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 1449 mg | 63% | |
| Total Carbohydrate | 421.5 g | 153% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 259.0 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 932 mg | 20% | |
*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.
