Description
These Copycat Crumbl Pecan Pie Cookies feature a soft, buttery sugar cookie base filled with a gooey, rich pecan pie center. They combine the best of pie and cookies for a decadent dessert perfect for the holidays or any occasion.
Ingredients
- For the Sugar Cookie Base:
- ½ cup butter, softened
- ⅓ cup vegetable or canola oil
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 2 & ⅓ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- For the Pecan Pie Filling:
- 5 tbsp butter
- ⅔ cup brown sugar
- 1 & ¼ cups chopped pecans
- ⅓ cup heavy cream
- 1 tsp vanilla extract
- ¼ tsp cinnamon
- 1 pinch nutmeg
- 1 pinch salt
Instructions
- Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Cream together softened butter, oil, granulated sugar, and powdered sugar until light and fluffy.
- Add egg and vanilla extract; mix until combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients until just combined.
- Form 9 dough balls and flatten each to 1 inch thick on the baking sheet. Press the center with a ¼ cup measuring cup to create a well.
- Bake for 8–9 minutes, until edges are set but centers remain soft. Cool on the baking sheet.
- For the Filling: In a saucepan, melt butter over medium heat with brown sugar and chopped pecans. Stir until butter melts and mixture bubbles for 1–2 minutes.
- Remove from heat; stir in heavy cream, vanilla, cinnamon, nutmeg, and salt.
- Spoon warm filling into the wells of the baked cookies.
- Cool for 20–30 minutes before serving to allow filling to set.
Notes
Press deep wells in the dough to hold plenty of filling. Don’t overbake the cookies; they should stay soft in the center. A splash of bourbon can be added to the filling for a richer flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American