Description
Indulge in these delightful Crumbl pecan pie cookies, featuring a buttery, tender cookie base topped with a rich and gooey pecan pie filling. Perfectly balanced between sweet and nutty flavors, these cookies are baked to a golden perfection, making them 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 (177°C) and line a baking sheet with parchment paper. Set aside for later use.
- Cream Butter and Sugars: In a large mixing bowl or stand mixer, cream together the softened butter, vegetable oil, granulated sugar, and powdered sugar until the mixture is light and fluffy.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing until fully combined and smooth.
- Combine Dry Ingredients and Form Dough: Add the flour, salt, and baking powder to the wet ingredients. Mix until just combined to form a soft cookie dough. Using a large cookie scooper, scoop out 9 equally sized dough balls and place them on the prepared baking sheet. Gently flatten each cookie to about 1 inch thick, then press down the center using a 1/4 cup measuring cup to create an indentation for the filling.
- Bake Cookies: Bake the cookies in the preheated oven for 8 to 9 minutes or until the edges are set and centers are slightly soft. Remove from the oven and allow the cookies to cool on the baking sheet.
- Prepare Pecan Pie Filling: In a medium saucepan over medium heat, combine the butter, brown sugar, and chopped pecans. Stir occasionally to coat the pecans evenly and allow the mixture to bubble gently for 1 to 2 minutes, ensuring the sugar dissolves fully.
- Add Remaining Filling Ingredients: Stir in the cinnamon, nutmeg, salt, heavy cream, and vanilla extract. Whisk the mixture thoroughly to combine all flavors evenly. Remove the saucepan from heat.
- Assemble Cookies: Spoon the warm pecan pie filling into the indentation of each cooled cookie, spreading gently to fill.
- Cool and Serve: Let the assembled cookies cool for 20 to 30 minutes to allow the filling to set slightly before serving. Enjoy your delicious Crumbl pecan pie cookies!
Notes
- Freezing: These cookies freeze well for up to 2 months. Cool completely and store in an airtight container with parchment paper between layers. Thaw at room temperature and microwave for 10–15 seconds to soften the filling before serving.
- Bake Time: Oven temperatures vary, so cookies are done when edges are set and centers remain slightly soft. They will firm up further as they cool.
- Make Ahead: Bake the cookies in advance and add the pecan pie filling on the day you plan to serve for the best texture and freshness.
- Cookie Size: For smaller cookies, reduce the baking time accordingly and adjust the amount of filling per cookie.
Nutrition
- Serving Size: 1 cookie
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
