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Description
A delicious copycat recipe for Crumbl Pecan Pie Cookies, featuring a buttery cookie base filled with a classic pecan pie topping.
Ingredients
- 1 cup (226g) salted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/2 cup (60g) powdered sugar
- 1/4 cup (59g) canola oil (or vegetable oil)
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups (360g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons (140g) light brown sugar
- 1/2 cup dark corn syrup
- 1/4 cup (57g) unsalted butter, cubed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/3 cups (133g) chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl as needed.
- Add the canola oil, egg, and vanilla extract. Beat until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until the dough forms and is just combined. Do not overmix; the dough will be thick.
- Scoop out 1/4 cup portions of dough (for large cookies) or 1 tablespoon for mini cookies. Roll into balls.
- Place dough balls on the prepared baking sheet. Gently flatten each ball with your hand, then use the back of a 1/4 cup measuring cup or your thumb to press an indentation into the center of each cookie to create a ‘crust’ for the filling.
- Bake for 8-15 minutes (8-9 minutes for large cookies, 12-15 for mini) or until the edges are lightly golden. Let cool on the baking sheet.
- For the Pecan Pie Filling: In a medium saucepan, combine brown sugar, dark corn syrup, and cubed unsalted butter. Cook over medium heat, stirring frequently, until the butter is melted and sugar is dissolved. Bring to a gentle simmer and cook for 1-2 minutes, stirring.
- Remove from heat. Whisk in the eggs, vanilla extract, and salt.
- Stir in the chopped pecans.
- Assembly: Once the cookies are baked and cooled slightly, spoon the pecan pie filling into the indentations of each cookie.
- Allow the cookies to cool completely so the filling can set (at least 20-30 minutes). Enjoy!
Notes
- Ensure the butter for the cookie dough is softened but not melted for best results.
- Do not overmix the cookie dough to prevent tough cookies.
- The baking time for the cookies will vary depending on the size and your oven. Keep a close eye on them.
- Allow the cookies to cool completely before serving for the filling to set properly.