Name: Cream Cheese Pecan Cookies
Prep time: 20 min
Cook time: 9 min
Total time: 29 min
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) (To toast, spread on a sheet pan and bake 5–8 minutes at 350°F until fragrant.); 1 cup dark chocolate chips (For melting and drizzling.); 1 teaspoon sea salt flakes (Optional — for finishing.)

I first tried these cream cheese pecan cookies when I needed a quick bake for a neighborhood potluck. They vanished faster than I could refill the platter. Soft, slightly tangy cookie dough studded with toasted pecans and finished with a dark chocolate drizzle — they’re an easy, impressively rich cookie that feels homemade without hours of fuss.

What makes this recipe special

This recipe turns a simple store-bought sugar cookie mix into something next-level by folding in cream cheese and pecans. The cream cheese keeps the cookies tender and slightly tangy; the pecans add crunch and toasty depth; the dark chocolate drizzle gives a bittersweet finish. It’s a great midweek bake when you want something that feels fancy but takes minimal hands-on time.

“Crisp at the edges, pillowy in the center, and that chocolate-salt finish? Instant crowd-pleaser.” — a potluck favorite

Step-by-step overview

Before you begin, here’s what happens in broad strokes so you can scan and plan:

Soften cream cheese to room temperature.
Fold cream cheese into the sugar cookie mix to form a soft dough.
Stir in chopped pecans and shape the dough into logs.
Chill briefly, slice, and bake until just set.
Cool, drizzle melted dark chocolate, and finish with flaky sea salt if you like.

This method keeps things fast—most active time is mixing and shaping, with short bake times per batch.

Gather these items

1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
1 (8-ounce) package cream cheese, softened to room temperature
1 cup chopped pecans (lightly toasted if preferred) — to toast, spread on a sheet pan and bake 5–8 minutes at 350°F until fragrant
1 cup dark chocolate chips (for melting and drizzling)
1 teaspoon sea salt flakes (optional — for finishing)

Notes / substitutions:

Use full-fat cream cheese for best texture; reduced-fat can make dough looser.
Swap walnuts or chopped hazelnuts for pecans if preferred.
If you prefer no chocolate, press chopped dried cherries or toffee into the tops after baking.

Directions to follow

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, add the softened cream cheese to the sugar cookie mix. Use a fork to blend until a soft dough forms. Small streaks of cream cheese are fine.
Stir in the chopped pecans until they are evenly distributed.
Divide the dough and roll each portion into a log about 1.5–2 inches in diameter. Wrap in plastic wrap. If the dough feels sticky, refrigerate the logs for 10 minutes.
Slice the logs into 1/4-inch-thick rounds. Gently reshape each round into a rounded circle if needed.
Arrange the cookies on the prepared baking sheet with space between them (they won’t spread much).
Bake for 6–9 minutes, until centers are set and the bottoms are a very light golden brown. Watch closely to avoid overbaking — cookies should be soft at removal.
Transfer cookies to a wire rack and let cool completely.
Melt the dark chocolate chips in a zip-top bag: microwave in 15–20 second bursts, kneading between bursts until smooth. Snip a small corner off the bag and drizzle melted chocolate over the cooled cookies.
Sprinkle with sea salt flakes if desired and let the chocolate set before serving.

How to plate and pair

Serve these cookies on a simple white platter so the chocolate drizzle and flaky salt pop visually. Pairing ideas:

Coffee: a medium-roast drip or espresso cuts through the richness.
Tea: Earl Grey or a nutty oolong complements pecans.
Dessert boards: add soft cheeses, fresh fruit, and crackers for a casual after-dinner spread.
For holiday presents: stack 4–6 cookies in a cellophane bag tied with ribbon.

Storage and reheating tips

At room temperature: Store in an airtight container for up to 3 days. Keep layers separated with parchment to prevent sticking.
Refrigeration: If your kitchen is warm, refrigerate for up to 7 days. Bring to room temperature before serving to restore tenderness.
Freezing: Freeze unbaked cookie logs wrapped in plastic and foil for up to 3 months. Thaw in the refrigerator, slice, then bake as directed. Baked cookies also freeze well for up to 2 months — thaw at room temperature.
Food safety: Because these use cream cheese, keep refrigerated if not eaten within a few hours in warm conditions. Discard if left out more than 2 hours above 40°F.

Pro chef tips

Softening cream cheese: Cut into cubes and let sit 30–40 minutes, or microwave in 5–7 second bursts until just soft; avoid melting.
Even slices: Use a sharp serrated knife and a gentle sawing motion to prevent squashing the logs. Chill briefly if dough becomes too soft.
Toast pecans for extra flavor: Shake them on a hot dry skillet for 3–4 minutes or roast at 350°F for 5–8 minutes. Cool before chopping.
Avoid overbaking: These are best when slightly pale; they’ll firm up as they cool. Set a timer for 6 minutes and check frequently.
Chocolate drizzle control: If the melted chocolate is too thick, add a small drop of neutral oil (vegetable or coconut) and mix to thin.

Creative twists

Brown butter pecan: Brown the butter in a small saucepan, cool, and use 2–3 tablespoons in place of some cream cheese for a nutty depth. (Adjust for texture.)
Citrus-scented: Add 1 teaspoon orange zest to the dough and use orange-flavored dark chocolate for the drizzle.
Gluten-free option: Use a gluten-free sugar cookie mix labeled 1:1 for baking; texture may vary slightly.
Mini sandwich cookies: Turn the cookies into sandwiches with a thin layer of chocolate ganache or cream cheese frosting between two rounds.
Savory-sweet: Sprinkle flaky sea salt and crushed toasted rosemary for an herb-forward version.

FAQ

Q: Can I make the dough ahead of time?
A: Yes — shape the dough into logs, wrap tightly, and refrigerate for up to 48 hours or freeze for up to 3 months. Slice and bake directly from chilled or partially thawed dough (add a minute or two to bake time if still cold).

Q: My dough was sticky — how do I fix that?
A: Chill the logs for 10–20 minutes; the cold firms the cream cheese and makes slicing cleaner. If still too sticky, chill longer or dust your knife with a bit of flour.

Q: Can I skip the chocolate drizzle?
A: Absolutely. The cookies are delicious plain. If you skip chocolate, consider pressing a few extra pecan pieces or a sprinkle of coarse sugar on top immediately after baking.

Q: How many cookies does this recipe make?
A: Yield depends on log diameter and slice thickness. With two 1.5–2" logs sliced 1/4" thick, expect roughly 36–48 cookies—thin slices yield more cookies.

Q: Is it safe to use cream cheese without baking it first?
A: The cream cheese is mixed into the dough and then baked, so it’s heated during baking. If you use already-baked cookies and add a raw cream-cheese-based topping, refrigerate and consume within 2 days.

Conclusion

If you want a quick, crowd-pleasing bake that tastes elevated, these cream cheese pecan cookies hit the mark. For more inspiration or a similar take on the recipe, check these resources: Cream Cheese Pecan Cookies – Cooking Classy and Cream Cheese Pecan Cookies – momwithagoldenfork.