Step 1

Preheat the oven to 350°F.

Step 2

In the bowl to your stand mixer, beat the butter and cream cheese together on high until creamy, about 1 minute.

Step 3

Add the flour and beat on medium speed until a soft dough begins to come together, about 3 minutes.

Step 4

Divide the dough into 24 - 1 inch balls (½ oz each).

Step 5

Press 1 ball into each cup in the muffin tin and use your fingers or a spoon to form the dough into a little cup. When doing the sides of your dough cup, it is best to go a little bit above the edge of the pan.

Step 6

Once that is done, set aside while we’ll start on the filling. In a medium mixing bowl, stir together the melted butter, brown sugar, egg, vanilla extract and pecans.

Step 7

Add approximately 1 tablespoon of the filling into each cup, filling it level to the pan (slightly lower than the dough). Do not go past that mark.

Step 8

Bake for 20-25 minutes. The crust will be golden and the filling will appear a little crispy on top. Cool in the pan for 6-7 minutes then move them to a cooling rack to cool completely.