Crumbl Pecan Pie Cookies
Soft, chewy sugar-cookie discs filled with gooey pecan-pie-style filling — a handheld treat that delivers all the comforting flavors of pecan pie in cookie form.
Equipment
- Baking sheet
- Mixing Bowls
- Saucepan
- Wire rack
Ingredients
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
- ¼ tsp salt
- 1 tsp baking powder
Pecan Pie Filling
- 5 tbsp butter
- ⅔ cup brown sugar
- 1 ¼ cups chopped pecans
- 1 tsp vanilla extract
- ⅓ cup heavy cream
- ¼ tsp cinnamon
- 1 pinch nutmeg
- 1 pinch salt
Instructions
- Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
- In a bowl, cream together softened butter, vegetable oil, granulated sugar, and powdered sugar until smooth.
- Add the egg and vanilla extract; mix until fully combined.
- In a separate bowl, whisk flour, salt, and baking powder. Gradually add to the wet mixture and mix until just combined—do not over-mix.
- Portion dough into 9 equal balls. Place on prepared baking sheet and flatten each ball to about 1 inch thickness.
- Use a 1/4-cup measuring cup to press a shallow indentation into the center of each cookie for filling.
- Bake for 8–9 minutes until edges are lightly golden. Let cool on the baking sheet.
- Meanwhile, in a saucepan over medium heat, melt butter and stir in brown sugar until dissolved. Add chopped pecans, heavy cream, vanilla, cinnamon, nutmeg, and a pinch of salt. Simmer for 3–4 minutes until thickened slightly.
- Once cookies are cool enough, spoon the pecan pie filling into their centers. Avoid overfilling.
- Allow cookies to cool completely on a wire rack before serving.
Notes
Store cookies in an airtight container at room temperature for up to 5–7 days, or refrigerate for up to 2 weeks. Reheat gently for a gooey filling, or freeze for up to 3 months—thaw before enjoying.