Description
These Crumbl-style Pecan Pie Cookies feature a soft, buttery sugar cookie base topped with rich, caramelized pecan pie filling. They taste just like pecan pie but in a delicious handheld cookie form—perfect for fall, holidays, or anytime you crave a decadent treat!
Ingredients
Units
Scale
- :
- For the Sugar Cookie Base:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For the Pecan Pie Topping:
- 1/2 cup chopped pecans
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon (optional)
- 1 tablespoon heavy cream
Instructions
- :
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the sugar cookie dough: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients until a soft dough forms.
- Shape the cookies: Scoop about ¼ cup of dough per cookie and roll into balls. Flatten slightly, then use a spoon or your fingers to create a shallow well in the center for the pecan filling.
- Bake the cookies: Place cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are set but the centers are soft. Let cool on the pan for 5 minutes before transferring to a wire rack.
- Make the pecan pie filling: In a small saucepan over medium heat, melt butter and brown sugar until bubbly. Stir in corn syrup, vanilla extract, cinnamon, and heavy cream. Cook for 1-2 minutes, then stir in chopped pecans. Let cool slightly.
- Assemble the cookies: Spoon about 1-2 tablespoons of the pecan pie filling into the center of each cookie.
- Let set & enjoy! Allow the cookies to cool completely so the filling thickens, or enjoy them warm for a gooey treat.
Notes
- :
- For extra flavor, toast the pecans before adding them to the filling.
- Make ahead: Store cookies in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- For a chewier texture, chill the dough for 30 minutes before baking.
Nutrition
- Calories: ~350
- Sugar: 25g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg