Cream Cheese Pecan Cookies

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened cream cheese and butter until light and fluffy.
3. Add the brown sugar and granulated sugar to the mixture and beat until well combined.
4. Mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
5. Stir in the vanilla extract.
6. In a separate bowl, whisk together the flour, baking soda, and salt.
7. Gradually add the dry ingredients to the wet mixture, stirring just until combined; do not overmix.
8. Fold in the chopped pecans until evenly distributed throughout the dough.
9. Drop tablespoon-sized balls of dough onto the prepared baking sheets, leaving space between each cookie.
10. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
11. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Chef’s Tips

• For an extra burst of flavor, consider toasting the pecans before adding them to the dough.
• Make sure your cream cheese and butter are at room temperature for the best texture.
• These cookies freeze well; store them in an airtight container for up to three months.

Nutrition (per serving)

Approximately 150 calories, 2g protein, 20g carbs, 7g fat

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