Cream Cheese Cookies

I’m a chewy cookie gal.

Don’t give me the crunchy cookie unless it is a accompanied by a 1 gallon glass of ice cold milk to dip it in. 😉 You know, like oreos…I’m a dunker.

Off subject, but how do you eat cookies like oreos?

Anyway, these cookies are the epitome of chewy cookies. They melt in your mouth!

It’s a good thing that they are so small too…they are decadently rich AND the portion is controlled for you in that you can’t handle another amazing cookie, unless you guzzle your glass of milk….leaving you full!

Perfection for the hips! 😉

These cookies and the recipe was given to me by my lovely neighbor, Mona. They are her favorite cookie and are quickly becoming mine too. 🙂 Thank you Mona!

Mona’s Cream Cheese Cookies


  • 1 (8 ounce) package cream cheese, room temperature
  • 2 sticks butter, room temperature
  • 2 cups sugar
  • 2 cups unbleached all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1 cup chopped pecans


  1. Preheat the oven to 325°F.
  2. Cream the cream cheese, butter, sugar and vanilla together.
  3. Add the flour and nuts.
  4. Drop the dough by the teaspoon onto an ungreased cookie sheet.
  5. Bake for about 12 minutes, just until the edges are slightly brown. You want the cookies to chewy, not crunchy. Don’t bake too long.
  6. Cool on the cookie sheet for a few minutes before removing.


  1. I really liked these. Maybe the best cookies for the man cave. Sweet and chewy… and chewy without disappointment like one is not chewy or gets brittle if you keep them on the manifold while the engine is warm. Keeping them in the beer frig is the best way to make them last. Friends don’t know to look there.

  2. Love these. Making my second batch, I added mini chocolate chips to them. We will see how they are. They sure don’t need anything else, but I live with a bunch of chocolate lovers 🙂 Thanks so much for sharing!

  3. Oooooh, I might have to make a batch of these REAL soon! I love a good chewy cookie. Shoot, I’ll take a crunchy one too, but ya, you better give me some milk (or coffee) with that!

  4. A colleague at work made the cookies and brought them in yesterday…MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!

    If you don’t mind…I think that I’m going to try these with some Amerato and almonds…instead of the pecans…

  5. Is this recipe missing an egg? I’m trying them now and they are just not working out, I believe it’s bc there is not chemical changes happening… There’s nothing to cook….

    1. I used unsalted butter, but if you’re accustomed to more sodium, feel free to use the salted or even use the unsalted and add a pinch or two of salt. Happy Baking!

  6. I make these all the time !!!!! I’m getting ready to make them in a few minutes… I <3 <3 <3 these cookies I also add 2 tsp nutmeg and a hint of cardamon

  7. Sound yummy. Can you tell me how much 2 sticks of butter weigh? I’m in UK have no idea what 2 sticks of butter would look like ☺

    Plus all purpose flour.. is that plain flour or self rasing flour?

    1. Each stick of butter is 1/4 pound (or 4 ounces or 8 tablespoons). And the all purpose flour is just plain flour. Happy Baking!

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