In a large bowl, combine the chopped pecans, brown sugar, and eggs. Then set them aside.
In a separate bowl cut the cold butter into the flour until the butter becomes pea-sized. I like to use a pastry cutter for this but you can do it in a food processor as well.
Then combine the cream cheese with the butter and flour. At this point, I just used my hands because the dough begins to form into one piece.
Scoop out 1 tablespoon-sized piece of the dough and form them into balls. Then place them into a greased mini muffin tin.
Using your fingers flatten out each ball so it takes up the shape of the hollow tin. Then fill each pocket with 1 tablespoon of the pecan filling.
Bake at 350 degrees Fahrenheit for about 20-25 minutes. After the pecan pies cool, you can leave them as they are or drizzle a little bit of melted semisweet chocolate on top. Tip: These can be made in advance and stored in an airtight container for up to 1 week.
If you don't have a pastry cutter, a food processor will work too. Just be careful not to overmix the dough.
If your dough begins to get too soft, just place it in the fridge for 20-30 minutes to firm it back up.