Chewy Pecan Pie Cookies: A Crumbl Copycat Treat (Print Version)
Rich, buttery Pecan Pie Cookies with a gooey pecan topping, just like your favorite bakery. Easy recipe for a sweet, comforting dessert!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 32 minutes
Servings: 18 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Cookie Base
01 -
1/2 cup (113g) unsalted butter, softened
02 -
1/2 cup (100g) light brown sugar, packed
03 -
1/4 cup (50g) granulated sugar
04 -
1 large egg, room temperature
05 -
1 tsp vanilla extract
06 -
1 1/2 cups (180g) all-purpose flour
07 -
1/2 tsp baking soda
08 -
1/4 tsp salt
→ Pecan Pie Topping
09 -
1/2 cup (50g) chopped pecans
10 -
1/4 cup (85g) light corn syrup
11 -
1/4 cup (50g) light brown sugar, packed
12 -
2 tbsp (28g) unsalted butter
13 -
1 tbsp heavy cream
# Instructions:
01 -
First things first, get your oven preheating to 350°F (175°C) and line a couple of baking sheets with parchment paper. Then, in a big mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until it’s light and fluffy. This takes a good 2-3 minutes, honestly, so don't rush it! You want it pale and airy, like a cloud. This step is crucial for the tender texture of your Pecan Pie Cookies.
02 -
Next, beat in that room-temperature egg and the vanilla extract until everything is just combined. Scrape down the sides of the bowl, because you <i>know</i> bits always hide down there. In a separate bowl, whisk together your all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing on low speed until <i>just</i> combined. Seriously, stop mixing as soon as you see no more dry streaks! Overmixing is the enemy of soft cookies, I learned that the hard way.
03 -
Now, scoop out about 2-tablespoon sized balls of dough. I like to use a cookie scoop for consistency, but honestly, sometimes I just eyeball it, and they turn out charmingly rustic. Place them on your prepared baking sheets, leaving a little space between each. Pop these into the fridge for at least 15-20 minutes. This chill time helps prevent them from spreading too much and keeps them nice and thick, which is exactly what we want for these Pecan Pie Cookies.
04 -
While your dough chills, let's get that glorious pecan topping ready! In a small saucepan over medium heat, combine the chopped pecans, light corn syrup, brown sugar, unsalted butter, and heavy cream. Stir it all together until the butter melts and the sugar dissolves. Let it come to a gentle simmer for about 1 minute, stirring constantly. It'll thicken slightly and smell absolutely divine – like pure pecan pie magic, which is perfect for our Pecan Pie Cookies.
05 -
Take your chilled cookie dough balls out of the fridge. Use the back of a spoon or your thumb to make a little indentation in the center of each cookie. This is where the magic happens! Carefully spoon about 1-2 teaspoons of the warm pecan topping into each well. Don't overfill, or it'll spill over during baking, like my first attempt, remember? Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. The topping will still look a bit gooey.
06 -
Once they're out of the oven, let these beauties cool on the baking sheet for about 5 minutes. They're delicate when hot, and that topping is molten! Then, carefully transfer them to a wire rack to cool completely. Or, you know, eat one warm and gooey right off the tray because, honestly, who can resist? The topping will set a bit more as they cool, giving you that perfect Pecan Pie Cookies texture.
# Notes:
01 -
Personal cooking tip I've learned through experience: Always use room temperature ingredients for the cookie dough; it makes a huge difference in texture.
02 -
Storage advice that actually works from my kitchen trials: Cool completely before storing in an airtight container to prevent the topping from sticking.
03 -
Substitution I've tried that worked surprisingly well: A tiny dash of cinnamon in the pecan topping for an extra layer of warmth, though it changes the classic profile a bit.
04 -
Serving suggestion that makes this dish extra special: A warm Pecan Pie Cookie with a scoop of vanilla bean ice cream is pure bliss.
# Tools You'll Need:
01 -
Mixing bowls
02 -
electric mixer (stand or hand)
03 -
measuring cups and spoons
04 -
parchment paper
05 -
baking sheets
06 -
small saucepan
07 -
wire rack
# Nutrition Facts (Per Serving):
Calories: 220 Calories
Total Fat: 12g
Total Carbohydrate: 28g
Protein: 2g