Description
These pecan pie cookies are a delicious copycat of Crumbl’s popular recipe. They feature a chewy cookie base filled with a gooey pecan pie filling, making them a perfect treat for Thanksgiving or any dessert occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chopped pecans
- 1/2 cup light corn syrup
- 1/4 cup packed light brown sugar
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and 1 cup of brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup of the chopped pecans.
- In a small saucepan, combine the corn syrup, 1/4 cup brown sugar, 1 tablespoon butter, and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, until the butter is melted and the mixture is smooth. Remove from heat and stir in 1/2 teaspoon vanilla extract.
- To assemble the cookies, scoop about 2 tablespoons of cookie dough onto the prepared baking sheets. Make an indentation in the center of each cookie dough ball.
- Fill the indentation with about 1 tablespoon of the pecan pie filling.
- Top each cookie with another tablespoon of cookie dough, gently pressing to seal the filling.
- Sprinkle the remaining 1/2 cup of chopped pecans over the top of the cookies.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra rich flavor, you can add a pinch of cinnamon to the cookie dough.
- Ensure your butter is truly softened for the best cookie texture.
- Don’t overmix the cookie dough after adding the flour.
- The pecan filling can be made ahead of time and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg