Crumbl Pecan Pie Cookies with Sugar Cookies combine the rich, nutty flavors of pecan pie with the soft, buttery goodness of sugar cookies. These indulgent treats are perfect for the holidays or any occasion that calls for a sweet twist on classic desserts.
Ingredients
For the Sugar Cookies:
- 2 ¾ cups (340g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 1 large egg
- 2 tsp vanilla extract
For the Pecan Pie Filling:
- 1 cup (200g) brown sugar
- 1 cup (240ml) light corn syrup
- 1 ½ cups (150g) chopped pecans
- ¼ cup (56g) unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Sugar Cookies:
- Preheat the oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Incorporate wet ingredients: Beat in the egg and vanilla extract until combined.
- Combine: Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms.
- Shape and bake: Roll the dough into 1.5-inch balls, place them on the prepared baking sheets, and flatten slightly. Bake for 8-10 minutes or until edges are lightly golden. Let them cool completely.
Pecan Pie Filling:
- Mix ingredients: In a medium saucepan, combine brown sugar, light corn syrup, and melted butter. Cook over medium heat until sugar dissolves.
- Incorporate eggs: Remove from heat and whisk in eggs, vanilla extract, and salt until smooth. Stir in chopped pecans.
- Cook briefly: Return to low heat for 1-2 minutes to thicken slightly, then remove from heat and let cool to room temperature.
Assemble the Cookies:
- Hollow the cookies: Use the back of a spoon or your fingers to gently create a shallow indentation in the center of each sugar cookie.
- Fill with pecan pie filling: Spoon a generous amount of the cooled pecan pie filling into the indentation of each cookie.
- Cool and set: Allow the cookies to sit at room temperature until the filling firms up slightly before serving.
Serving and Storage Tips
- Serving: These cookies are best enjoyed at room temperature or slightly warmed. Pair them with a cup of coffee or a glass of milk for a cozy treat.
- Storage: Store in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months.
FAQs
1. Can I use premade sugar cookie dough for this recipe?
Yes, you can save time by using store-bought sugar cookie dough. However, homemade dough enhances the flavor and texture.
2. Can I substitute dark corn syrup for light corn syrup?
Yes, dark corn syrup will work, but it will result in a deeper, more robust molasses flavor in the filling.
3. How can I prevent the pecan pie filling from being too runny?
Cook the filling slightly longer and let it cool completely before assembling the cookies to ensure it sets properly.
4. Can I add chocolate chips to the recipe?
Absolutely! You can add chocolate chips to the sugar cookie dough or sprinkle them over the pecan filling for an extra layer of flavor.
PrintCRUMBL PECAN PIE COOKIES WITH SUGAR COOKIES
These Crumbl-inspired cookies combine a buttery sugar cookie base with a gooey pecan pie topping, offering the classic flavors of pecan pie in a handheld treat.
- Prep Time: 25 minutes
- Cook Time: 8-9 minutes
- Total Time: 33-34 minutes
- Yield: 9 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Sugar Cookie Base:
- ½ cup (1 stick) unsalted butter, softened
- ⅓ cup vegetable or canola oil
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2⅓ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
For the Pecan Pie Filling:
- 5 tablespoons unsalted butter
- ⅔ cup brown sugar, packed
- 1¼ cups chopped pecans
- 1 teaspoon vanilla extract
- ⅓ cup heavy cream
- ¼ teaspoon ground cinnamon
- Pinch of ground nutmeg
- Pinch of salt
Instructions
- Prepare the Sugar Cookie Base:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, oil, granulated sugar, and powdered sugar until light and fluffy.
- Add the egg and vanilla extract; mix until well combined.
- In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Scoop out 9 equal portions of dough (about ¼ cup each) and roll into balls. Place them on the prepared baking sheet, spacing them evenly.
- Gently flatten each ball with the palm of your hand, then use a ¼ cup measuring cup to press an indentation into the center of each cookie, creating a well for the filling.
- Bake the Cookies:
- Bake in the preheated oven for 8-9 minutes, until the edges are set but the centers are still soft. Avoid overbaking.
- Remove from the oven and allow the cookies to cool on the baking sheet while you prepare the pecan pie filling.
- Prepare the Pecan Pie Filling:
- In a medium saucepan over medium heat, melt the butter. Add the brown sugar and chopped pecans, stirring frequently until the sugar dissolves and the mixture begins to bubble, about 1-2 minutes.
- Remove from heat and stir in the heavy cream, vanilla extract, cinnamon, nutmeg, and salt until well combined. Let the mixture cool for 5-10 minutes to thicken slightly.
- Assemble the Cookies:
- Spoon the pecan pie filling into the indentations of each cookie, distributing it evenly among them.
- Allow the cookies to set for 20-30 minutes before serving, so the filling can firm up.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week.
- For a more pronounced almond flavor in the cookie base, consider adding ½ teaspoon of almond extract along with the vanilla extract.