Pecan Candy Melt Cookies

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 20

Cook Time: 10

Chill Time: 2

Total Time: 2 30

Servings: cookies

Calories: 99kcal

Author: Lord Byron's Kitchen

Loaded with chopped pecans, these Pecan Candy Melt Cookies are prepared with cream cheese and topped with a single candy melt. A soft, nutty cookie with just the right amount of sweetness; and cute too! Who says thumbprint cookies must have jam!?

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Ingredients

1 cup butter, softened
3 ounces cream cheese, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped pecans
48 candy melts

Instructions

In an mixing bowl, use a hand-held beater to combine the butter and cream cheese until well combined.
Next, add the sugar, egg, and vanilla extract. Beat into the butter mixture.
Add the flour, salt, and baking soda. Beat into the wet ingredients until just combined.
Cover the bowl with plastic wrap and refrigerate for 2 hours.
When ready to bake, preheat oven to 350°F. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
Pour the chopped pecans into a shallow bowl. Set aside.
Portion the chilled dough into 1 teaspoon portions. Working with one portion at a time, roll into a ball and roll into the chopped pecan. Place on the baking sheet. Continue rolling the cookie dough into balls and the pecans until the baking sheet is full. (Keep the balls at least 2 inches apart. You will need to bake these in batches.)
Place a candy melt on top of each cookie ball and push it into the dough until the dough begins to puff up slightly over the side of the candy melt.
Bake for 10 minutes. Remove from oven and allow to cool on the baking sheet for 3-5 minutes. Carefully transfer to a wire cooling rack to finish cooling or until the candy melt re-hardens.

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