CRUMBL 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
- â…“ cup vegetable or canola oil
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2â…“ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
For the Pecan Pie Filling:
- 5 tablespoons unsalted butter
- â…” cup brown sugar, packed
- 1¼ cups chopped pecans
- 1 teaspoon vanilla extract
- â…“ 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.