Cream Cheese Butter Pecan Cookies Recipe

Name: Cream Cheese Butter Pecan Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup light brown sugar; 1 cup butter, softened; 1 (8 ounce) package cream cheese; 1/2 teaspoon salt; 1/2 teaspoon rum extract; 1/2 teaspoon vanilla extract; 1 egg yolk; 2 cups pecans, chopped; 6 ounces toffee pieces, chopped; 2 cups all-purpose flour

Servings: persons

1
In a large bowl, use a mixer to cream the brown sugar, butter, cream cheese, rum extract vanilla extract and egg yolk.
2
Using a large spatula or spoon, Stir the pecan and toffee pieces into your mixture.
3
Using your spoon or spatula, fold your flour and salt into the mixture, a little bit at a time. Thoroughly blend in each addition, before adding more.
4
Cover and refrigerate for at least an hour. (I let mine sit overnight).
5
Preheat your oven (use convection bake if you have it) to 375 degrees F.
6
Use light colored baking sheets and lightly grease them. Use a teaspoon to dig out your dough, using more if you like larger cookies, and roll into a ball. Slightly flatten each ball with your palms.
7
Bake for 8 minutes, or until light golden brown. (The cookies will cook a bit more once they are out of the oven.).
8
Let your cookies cool ON THE BAKING SHEET before moving them to your racks. My rule of thumb was when I could pick up the baking sheet and it may have been slightly warm, but I definitely didn't need to worry about oven mitts. This includes the bottom center of the sheet.
9
Storage: To keep your cookies soft, place a piece of bread in the bottom of an airtight container and pile the cookies on top.

1334

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup light brown sugar, 1 cup butter, softened, 1 (8 ounce) package cream cheese, 1/2 teaspoon salt, and more.

Yes, Cream Cheese Butter Pecan Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cream Cheese Butter Pecan Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions