Crumbl Pecan Pie Cookies
Deliciously rich cookies with a buttery base and a gooey pecan pie filling, perfect for all occasions.
Ingrédients
Cookie Base
- 1/2 cup softened butter
- 1/3 cup vegetable or canola oil
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 each egg (at room temperature)
- 1 tsp vanilla extract
- 2 1/3 cups 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
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, vegetable oil, granulated sugar, and powdered sugar until light and fluffy (about 2-3 minutes).
- Add the egg and 1 tsp vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Using a large cookie scoop, portion out roughly 9 equally sized cookie balls and place them on the prepared baking sheet.
- Flatten each cookie to about 1 inch thick, and then create a well in the center to hold the pecan filling.
Making the Filling
- In a saucepan over medium heat, melt 5 tbsp butter. Stir in brown sugar, chopped pecans, 1 tsp vanilla extract, heavy cream, cinnamon, nutmeg, and a pinch of salt, and cook for 2-3 minutes until warmed through.
Baking
- Spoon a generous amount of the pecan filling into the well of each cookie.
- Bake in the preheated oven for 8-9 minutes or until the edges are golden brown.
- Cool the cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For gluten-free, substitute regular flour with a gluten-free blend. For dairy-free, use coconut oil or a dairy-free butter substitute. To make vegan, replace the egg with a flax or chia seed egg.