Butter Pecan Cream Cheese Cookies Cake Mix Recipes

BUTTER PECAN CREAM CHEESE COOKIES (CAKE MIX)

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.

BUTTER PECAN CHEESECAKE

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.

CREAM CHEESE BUTTER PECAN COOKIES

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.