Description
These Crumbl Pecan Pie Cookies combine the rich, buttery texture of classic cookies with the gooey, nutty filling of traditional pecan pie. Perfectly soft with a sweet, spiced pecan pie topping, these cookies make an irresistible treat for any occasion.
Ingredients
Units
Scale
Cookie Dough
- 1/2 cup butter, softened
- 1/3 cup vegetable or canola oil
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 2 1/3 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
Pecan Pie Filling
- 5 tbsp butter
- 2/3 cup brown sugar
- 1 1/4 cups chopped pecans
- 1 tsp vanilla extract
- 1/3 cup heavy cream
- 1/4 tsp cinnamon
- 1 pinch nutmeg
- 1 pinch salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This sets the stage for baking your cookies evenly without sticking.
- Cream Ingredients: In a large mixing bowl or stand mixer, cream together the softened butter, vegetable oil, granulated sugar, and powdered sugar until light and fluffy. This creates a smooth base for the cookie dough.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined, ensuring the dough is even and uniform.
- Combine Dry Ingredients: Add the flour, salt, and baking powder to the wet mixture and mix until just combined. Avoid overmixing to keep the cookies tender.
- Form Cookies: Using a large cookie scoop, portion out 9 equal-sized dough balls onto the prepared baking sheet. Gently flatten each ball to about 1 inch thick. Press the center of each cookie down with a 1/4 cup measuring cup to create a well for the filling.
- Bake Cookies: Bake in the preheated oven for 8-9 minutes, until the edges are set and centers are slightly soft. Remove from oven and allow cookies to cool on the baking sheet.
- Prepare Pecan Pie Filling: While cookies bake, combine butter, brown sugar, and chopped pecans in a medium saucepan over medium heat. Stir occasionally until sugar dissolves and mixture bubbles for 1-2 minutes, coating the pecans evenly.
- Add Spices and Cream: Stir in cinnamon, nutmeg, salt, heavy cream, and vanilla extract to the pecan mixture. Whisk until fully incorporated and smooth.
- Top Cookies: Remove the filling from heat and spoon it onto the centers of each cooled cookie. Let the cookies cool for 20-30 minutes to allow the filling to set slightly before serving.
Notes
- Freezing: These cookies freeze exceptionally well for up to 2 months. Cool completely, store in an airtight container with parchment paper between layers, then thaw at room temperature. Warm in the microwave for 10-15 seconds to revive the gooey filling.
- Bake Time: Oven temperatures vary; cookies are done when edges are firm and centers remain a bit soft, as they will firm up upon cooling.
- Make Ahead: You can bake the cookies in advance and add the pecan pie filling just before serving for the best texture and freshness.
- Cookie Size: For smaller cookies, adjust baking time accordingly and reduce the amount of filling proportionally to maintain balance.
Nutrition
- Serving Size: 1 cookie
- Calories: 300
- Sugar: 20g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
