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Freshly baked cream cheese pecan cookies on a rustic wooden table

Cream Cheese Pecan Cookies

These cream cheese pecan cookies are soft, slightly tangy treats packed with toasted pecans and topped with a dark chocolate drizzle, making them a quick and impressive dessert.
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Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 pouch 17.5 oz Betty Crocker™ Sugar Cookie Mix
  • 1 package 8-ounce cream cheese, softened to room temperature Use full-fat cream cheese for best texture; reduced-fat can make dough looser.
  • 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.
Toppings
  • 1 cup dark chocolate chips For melting and drizzling.
  • 1 teaspoon sea salt flakes Optional — for finishing.

Method
 

Preparation
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. 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.
  3. Stir in the chopped pecans until they are evenly distributed.
  4. 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.
  5. Slice the logs into 1/4-inch-thick rounds, reshaping into rounded circles if needed.
Baking
  1. Arrange the cookies on the prepared baking sheet with space between them (they won’t spread much).
  2. 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.
  3. Transfer cookies to a wire rack and let cool completely.
Finishing Touches
  1. 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.
  2. Sprinkle with sea salt flakes if desired and let the chocolate set before serving.

Notes

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 7 days or freeze unbaked cookie logs wrapped in plastic for up to 3 months.