Description
Deliciously gooey Crumbl-style pecan pie cookies featuring a buttery cookie base topped with a rich, nutty pecan pie filling. These cookies combine the flavors of classic pecan pie in a hand-held form, perfect for sharing or enjoying as a decadent treat.
Ingredients
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 ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to prepare your cookie base.
- Cream Butter and Sugars: In a large mixing bowl or stand mixer, cream together the softened butter, vegetable or canola oil, granulated sugar, and powdered sugar until light and fluffy, ensuring even mixing.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture. Mix until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until fully combined and a dough forms.
- Form Cookies: Using a large cookie scooper, portion out 9 equal balls of dough onto the prepared baking sheet. Gently flatten each dough ball to about 1 inch thickness, then press the center of each cookie down using a 1/4 cup measuring cup to create an indentation for the pecan pie filling.
- Bake Cookies: Bake the cookies in the preheated oven for 8 to 9 minutes or until the edges are set and the centers are slightly soft. Remove from oven and allow to cool on the baking sheet.
- Make Pecan Pie Filling: In a medium saucepan over medium heat, combine butter, brown sugar, and chopped pecans. Stir occasionally until butter and sugar dissolve and the mixture bubbles for 1 to 2 minutes, coating the pecans evenly.
- Add Spices and Heavy Cream: Stir in the cinnamon, nutmeg, salt, heavy cream, and vanilla extract. Whisk the mixture to combine well, then remove from heat.
- Top Cookies: Spoon the warm pecan pie filling generously into the indentation of each cookie. Let cookies cool for 20 to 30 minutes to allow filling to set and flavors to meld.
- Serve and Enjoy: Once cooled, serve these irresistible pecan pie cookies and enjoy their gooey, nutty goodness.
Notes
- Freezing: These cookies freeze well for up to 2 months. Make sure to cool completely before storing in an airtight container with parchment paper between layers. When ready to eat, thaw at room temperature and microwave for 10 to 15 seconds for a gooey filling.
- Bake Time: Oven temperatures vary, so cookies are done when their edges are set and centers remain slightly soft; they will firm up as they cool.
- Make Ahead: You can bake the cookies ahead of time and add the pecan pie filling on the day you plan to serve them for best texture and freshness.
- Cookie Size: If you prefer smaller cookies, reduce the baking time accordingly and adjust the amount of filling to match the smaller size.
Nutrition
- Serving Size: 1 cookie
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
