Cream Cheese Pecan Cookies – Soft, Buttery & Irresistibly Nutty!

Core Ingredients

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 4 oz full-fat cream cheese, softened
• 1/2 cup granulated white sugar
• 1 large egg yolk (room temperature)
• 1 tsp pure vanilla extract
• 1 & 1/2 cups all-purpose flour
• 1/4 tsp fine sea salt
• 3/4 cup toasted pecans, finely chopped

Step-by-Step Execution

1. Toast & Prep: Preheat oven to 350°F (175°C). Spread pecans on a sheet pan and toast for 6–8 minutes until fragrant. Cool completely, then finely chop. Line a baking sheet with parchment paper.
2. Cream Base: In a large bowl (or stand mixer with paddle attachment), beat softened butter and cream cheese together on medium speed for 2 minutes until light and creamy.
3. Wet Emulsion: Add granulated sugar and beat for another 1 minute. Mix in the egg yolk and vanilla extract until smooth.
4. Dry Incorporation: Whisk flour and salt together, then add to wet ingredients on low speed just until combined (do not overmix). Fold in the toasted chopped pecans.
5. Scoop & Shape: Scoop rounded tablespoon-sized portions (about 1.5 tbsp each) and place 2 inches apart on the prepared sheet. Gently press flat with the bottom of a glass or palm to about ½-inch thickness.
6. Bake: Bake at 350°F (175°C) for 11–13 minutes until edges are just golden and centers look set (do not over-brown).
7. Cool: Rest on the hot pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

Pro-Tips for Perfect Texture

• Temperature Control: Cream cheese and butter must be truly softened (room temperature) so they emulsify smoothly without curdling.
• Chill if Soft: If your kitchen is warm and the dough feels too sticky to roll/flatten cleanly, chill the dough bowl in the fridge for 30 minutes.
• Storage: Store in an airtight container in the fridge for up to 5 days due to the cream cheese content, or freeze baked cookies for up to 2 months.