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Cream Cheese Butter Pecan Cookies

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“I combined a couple of recipes to come up with this cookie. I had made another version found online and they were delicious and tasted just like the ice cream, but they were a crumbly, shortbread texture and I wanted more of a soft cookie. This is what I got with this recipe!”
READY IN:
38mins
SERVES:
60-70
YIELD:
60-70 About 5 Dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, use a mixer to cream the brown sugar, butter, cream cheese, rum extract vanilla extract and egg yolk.
  2. Using a large spatula or spoon, Stir the pecan and toffee pieces into your mixture.
  3. Using your spoon or spatula, fold your flour and salt into the mixture, a little bit at a time. Thoroughly blend in each addition, before adding more.
  4. Cover and refrigerate for at least an hour. (I let mine sit overnight).
  5. Preheat your oven (use convection bake if you have it) to 375 degrees F.
  6. Use light colored baking sheets and lightly grease them. Use a teaspoon to dig out your dough, using more if you like larger cookies, and roll into a ball. Slightly flatten each ball with your palms.
  7. Bake for 8 minutes, or until light golden brown. (The cookies will cook a bit more once they are out of the oven.).
  8. Let your cookies cool ON THE BAKING SHEET before moving them to your racks. My rule of thumb was when I could pick up the baking sheet and it may have been slightly warm, but I definitely didn't need to worry about oven mitts. This includes the bottom center of the sheet.
  9. Storage: To keep your cookies soft, place a piece of bread in the bottom of an airtight container and pile the cookies on top.

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