Cream Cheese Pecan Cookies
🛒 What You’ll Need
- 1 cup Unsalted butter, softened 🧈
- 4 oz Cream cheese, softened ☁️
- 1 cup Granulated sugar 🍬
- 1 Large egg 🥚
- 1 tsp Vanilla extract 🍦
- 2 ½ cups All-purpose flour 🥯
- ½ tsp Salt 🧂
- 1 cup Chopped pecans (plus extra halves for the tops!) 🥜
👩🍳 Instructions
- Cream the Base: In a large bowl, beat the softened butter and cream cheese together until smooth and fluffy. 🥣🌪️✨
- Sweeten It Up: Add the sugar and beat for another 2 minutes. Mix in the egg and vanilla extract until well combined. 🍬🥚🤝
- Dry Ingredients: Gradually stir in the flour and salt. The dough will be soft and creamy! 🥯🥄✅
- The Nutty Crunch: Fold in the chopped pecans. For the best flavor, toast them lightly in a pan beforehand! 🥜💎🙌
- Chill the Dough: Wrap the dough and refrigerate for at least 1 hour. This makes it much easier to handle and prevents the cookies from spreading too much. ❄️📉🛑
- Scoop & Press: Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet. Press a pecan half or extra pieces into the top of each cookie as seen in the photo! 🧤📐🎨
- Bake to Perfection: Bake at 350°F for 10–12 minutes. The edges should be just barely golden, while the centers stay soft and pale. ⏲️📈🔥
- Cool & Enjoy: Let them cool on the pan for 5 minutes before moving to a wire rack. They are even better the next day! 🍽️😋🧤✨
🔥 Pro Tips:
- The “Texture” Secret: As shown in the photo, these cookies have a thick, shortbread-like appearance but a soft, cakey interior thanks to the cream cheese! 🍪🛡️💎
- The “Bite” Hack: If you love a crispier edge, bake them for an extra 2 minutes until the bottoms are deeply golden brown. 🍪🎯✅
