Butter Pecan Cream Cheese Cookies Cake Mix Recipes
CREAM CHEESE BUTTER PECAN COOKIES
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!
Provided by SPumpFan
Categories Dessert
Time 38m
Yield 60-70 About 5 Dozen, 60-70 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, use a mixer to cream the brown sugar, butter, cream cheese, rum extract vanilla extract and egg yolk.
- Using a large spatula or spoon, Stir the pecan and toffee pieces into your mixture.
- 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.
- Cover and refrigerate for at least an hour. (I let mine sit overnight).
- Preheat your oven (use convection bake if you have it) to 375 degrees F.
- 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.
- Bake for 8 minutes, or until light golden brown. (The cookies will cook a bit more once they are out of the oven.).
- 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.
- Storage: To keep your cookies soft, place a piece of bread in the bottom of an airtight container and pile the cookies on top.
BUTTER PECAN CREAM CHEESE COOKIES (CAKE MIX)
I came up with these after seeing a recipe for Devils Food Cream Cheese Cookies. My mom does not care for chocolate, so I decided to try using a Butter Pecan cake mix instead. They were a hit. Very soft and chewy. I hope you enjoy them!
Provided by Elaine
Categories Dessert
Time 18m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Cream butter and cream cheese together.
- Blend in egg and maple flavoring.
- Add dry cake mix 1/3 at a time, mix well after each addition.
- Chill for 30 minutes.
- Drop by spoonful on an ungreased cookie sheet and bake for 8-10 minutes or until just lightly browned.
Nutrition Facts : Calories 34.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 15.5, Sodium 33.5, Carbohydrate 0.3, Sugar 0.2, Protein 0.6
BUTTER PECAN CHEESECAKE
I have made this cheesecake for years and it is always a big hit. Note: you will need a springform pan. It freezes well; thaw in refrigerator before serving.
Provided by PGS
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- Combine graham cracker crumbs, 1/2 cup pecans, butter, and 1/3 cup white sugar in a food processor; pulse until evenly combined. Press mixture in the bottom and partly up the sides of a 9-inch springform pan.
- Beat cream cheese and 1/2 cup white sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream and vanilla extract and mix well; fold in 1 cup pecans. Pour cream cheese mixture over crust.
- Bake in the preheated oven for 10 minutes. Reduce oven to 300 degrees F (150 degrees C) and continue baking for 50 minutes more. Turn off oven, open door slightly, and let cake sit in oven for 1 hour.
Nutrition Facts : Calories 533.9 calories, Carbohydrate 27.1 g, Cholesterol 138.5 mg, Fat 44.8 g, Fiber 1.6 g, Protein 9 g, SaturatedFat 21.9 g, Sodium 303.5 mg, Sugar 18 g
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