Kitchen notes · a little help before you start
Cream Cheese Pecan Cookies
Cream Cheese Pecan Cookies is made with pkg. cream cheese, Fisher Pecan Halves, and vanilla extract.
- Prep
- 30 min
- Cook
- 15 min
- Original yield
- Serves 36
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Desserts
- Cuisine
- American
- Preparation & total time
- Prep: 16–30 minutes
A few quick notes
1. Allow for chilling
Include the chilling step when deciding when to start.
2. Watch the mixing
Stop mixing at the point described in the method.
3. Check when to cover
Follow the covered and uncovered stages in their stated order.
Get to know the ingredients
unsalted butter, (room temperature)
In the method: In the bowl of an electric stand mixer fitted with a paddle attachment cream together butter, cream cheese, granulated sugar and salt until smooth and creamy, about 1 minute.
pkg. cream cheese, (nearly room temperature)
In the method: In the bowl of an electric stand mixer fitted with a paddle attachment cream together butter, cream cheese, granulated sugar and salt until smooth and creamy, about 1 minute.
granulated sugar
In the method: In the bowl of an electric stand mixer fitted with a paddle attachment cream together butter, cream cheese, granulated sugar and salt until smooth and creamy, about 1 minute.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 36. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 cup (226g) unsalted butter, (room temperature)Ingredient note
Source: 1 (8 oz) pkg. cream cheese, (nearly room temperature)Ingredient note
Source: 1 1/4 cups (250g) granulated sugarIngredient note
Source: 1/4 tsp saltIngredient note
Source: 2 tsp vanilla extractIngredient note
Source: 2 1/4 cups (320g) unbleached all-purpose flour (scoop and level to measure)Ingredient note
Source: 2 cup Fisher Pecan Halves, (divided 1 cup chopped small, 1 cup chopped fine)
How to make it
0 of 10 steps completeMake room for Cream Cheese Pecan Cookies
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Store cookies in an airtight container.
A little more help as you go
Preheat as directed
Have the oven at the specified temperature for its cooking step.
Prepare the first additions
Set out the ingredients needed for the first cooking step.
Allow for cooling
Include the cooling stage before the next step.
A few questions you might have
What should I prepare first?
Set out the oven and baking sheet. Start with this step: In the bowl of an electric stand mixer fitted with a paddle attachment cream together butter, cream cheese, granulated sugar and salt until smooth and creamy, about 1 minute.
Which preparation step should I plan for?
Include the chilling step when deciding when to start.
What check should I look for as it cooks?
Fit 12 cookies per sheet and bake one sheet at a time on prepared baking sheet until just set (keep remaining logs chilled in fridge), about 13 - 16 minutes (bottom of cookies should be golden brown when lifted and cookies should no longer…
Is there another preparation step to plan for?
Have the oven at the specified temperature for its cooking step.
Additional recipe notes
*I don't recommend using a floured surface to roll dough because the pecans won't stick as well in the next step. Be sure to tightly compress logs when shaping which will fill any empty pockets of space. VARIATIONS: Cut thinner if desired (no less than 1/4-inch). This way you'll get more cookies too and they'll be slightly crisper. Use walnuts in place of pecans if desired. Roll cookie dough logs in red or green sugar sprinkles instead of pecans if desired, then gently press a whole pecan into the center before baking. Drizzle cooled cookies with melted white chocolate or dark chocolate.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
