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–+ servings

Cream Cheese Pecan Cookies

Delicious cream cheese pecan cookies with a soft texture and nutty flavor
Deliciously soft, tangy cookies made with cream cheese and studded with toasted pecans, finished with dark chocolate drizzle.
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 45 minutes
Serving Size 24 cookies

Ingredients

Cookie Ingredients

  • 1 pouch 17.5 oz Betty Crocker™ Sugar Cookie Mix
  • 1 package 8-ounce cream cheese, softened to room temperature
  • 1 cup chopped pecans (lightly toasted if preferred) Toasted for more flavor
  • 1 cup dark chocolate chips For melting and drizzling
  • 1 teaspoon sea salt flakes (optional) For finishing

Instructions

Preparation

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large bowl, blend the softened cream cheese into the cookie mix using a fork until a soft, cohesive dough forms.
  • Stir in the chopped pecans until evenly distributed.
  • Divide the dough and roll it into two logs about 1.5–2 inches in diameter. If the dough is too sticky, wrap in plastic wrap and refrigerate for 10 minutes.
  • Slice the logs into 1/4-inch thick rounds and gently shape each slice into a rounded circle with your fingers.
  • Arrange the cookies on the prepared baking sheet, leaving space between them.
  • Bake for 6–9 minutes, or just until the centers are set and the bottoms turn a very light golden brown.
  • Let the cookies cool completely on a wire rack.
  • Melt the chocolate chips in a zip-top bag in the microwave (15–20 second bursts) and drizzle over each cooled cookie.
  • Sprinkle with sea salt flakes if desired and allow the chocolate to set before serving.

Notes

For a nut-free option, omit the pecans and consider adding chocolate chips into the dough. Store cookies in an airtight container for up to 3 days at room temperature.