why make this recipe
Crumbl Pecan Pie Cookies are a delightful twist on a classic dessert. They bring together the rich flavors of pecan pie in a soft and chewy cookie form. These cookies are perfect for any occasion, whether it’s a family gathering, a holiday celebration, or simply a treat for yourself. The combination of buttery cookies filled with a sweet, nutty filling makes them irresistible and a favorite among cookie lovers.
how to make Crumbl Pecan Pie Cookies
Ingredients:
- 1/2 cup butter (softened)
- 1/3 cup oil (vegetable or canola oil)
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg (at room temperature)
- 1 tsp vanilla extract
- 2 & 1/3 cup flour
- 1/4 tsp salt
- 1 tsp baking powder
- 5 tbsp butter
- 2/3 cup brown sugar
- 1 & 1/4 cup chopped pecans
- 1 tsp vanilla extract
- 1/3 cup heavy cream
- 1/4 tsp cinnamon
- 1 pinch nutmeg
- 1 pinch salt
Directions:
- Preheat the oven to 350°F and line a baking sheet with parchment paper; set aside.
- In a large mixing bowl or a stand mixer, cream the softened butter, oil, granulated sugar, and powdered sugar together until smooth.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the flour, salt, and baking powder, mixing until a dough forms.
- Using a large cookie scooper, scoop out 9 equally sized cookie balls and place them on the prepared baking sheet. Gently flatten each ball to about 1 inch in thickness.
- Using a 1/4 measuring cup, press down in the center of each cookie to make room for the pecan pie filling.
- Bake for 8-9 minutes, then cool on the baking sheet while you prepare the pecan pie filling.
How to serve Crumbl Pecan Pie Cookies
Crumbl Pecan Pie Cookies are best served warm. You can enjoy them as is or sprinkle a little extra powdered sugar on top for added sweetness. They pair beautifully with a cup of coffee or a scoop of vanilla ice cream for a delicious dessert.
How to store Crumbl Pecan Pie Cookies
To store these cookies, let them cool completely, then place them in an airtight container. They can be kept at room temperature for up to 5 days or in the refrigerator for up to a week. You can also freeze them for longer storage; just make sure to wrap them tightly in plastic wrap or foil before placing them in a freezer-safe container.
Tips to make Crumbl Pecan Pie Cookies
- Make sure your butter is softened to room temperature for easier mixing.
- For a richer flavor, toast the pecans before adding them to the filling.
- Adjust the sweetness by adding more or less powdered sugar to the cookie dough.
- To create a gooier inside, slightly underbake the cookies by a minute or two.
Variation
You can add chocolate chips to the cookie dough for an extra sweet touch. Alternatively, try using different nuts such as walnuts or almonds in the pecan pie filling for a unique flavor.
FAQs
1. Can I make these cookies ahead of time?
Yes, you can make the cookie dough ahead and refrigerate it for up to 2 days before baking. You can also freeze the dough for later use.
2. What can I use instead of pecans?
You can substitute pecans with walnuts or any other nut you prefer, though the flavor will vary.
3. How do I know when the cookies are done baking?
The edges should be lightly golden, while the centers may look slightly underbaked. They will continue to cook as they cool on the baking sheet.
Crumbl Pecan Pie Cookies
- Prep Time: 15
- Cook Time: 9
- Total Time: 24
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful twist on a classic dessert, these cookies combine the rich flavors of pecan pie in a soft and chewy form.
Ingredients
- 1/2 cup butter (softened)
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg (at room temperature)
- 1 tsp vanilla extract
- 2 & 1/3 cup flour
- 1/4 tsp salt
- 1 tsp baking powder
- 5 tbsp butter
- 2/3 cup brown sugar
- 1 & 1/4 cup chopped pecans
- 1 tsp vanilla extract
- 1/3 cup heavy cream
- 1/4 tsp cinnamon
- 1 pinch nutmeg
- 1 pinch salt
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper; set aside.
- In a large mixing bowl, cream the softened butter, oil, granulated sugar, and powdered sugar together until smooth.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the flour, salt, and baking powder, mixing until a dough forms.
- Using a large cookie scooper, scoop out 9 equally sized cookie balls and place them on the prepared baking sheet. Gently flatten each ball to about 1 inch in thickness.
- Using a 1/4 measuring cup, press down in the center of each cookie to make room for the pecan pie filling.
- Bake for 8-9 minutes, then cool on the baking sheet while you prepare the pecan pie filling.
Notes
These cookies are best served warm, optionally sprinkled with extra powdered sugar. They pair well with coffee or vanilla ice cream.