Crumbl Pecan Pie Cookies
These cookies bring the comforting flavors of pecan pie into a tender, buttery treat, perfect for seasonal gatherings or cozy nights in.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Use unsalted so you control the salt level. If using salted butter, reduce added salt to 1/4 teaspoon.
- 1 cup granulated sugar Combination with brown sugar gives the cookie its rich flavor.
- 1 cup brown sugar, packed
- 2 large eggs Room-temperature eggs incorporate more smoothly.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt Reduce this if using salted butter.
- 1 cup pecans, chopped Fresh toasted pecans have the best flavor.
For the topping
- ½ cup corn syrup Creates a glossy, sticky topping.
- ½ cup brown sugar, for topping Can be warmed to help dissolve.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs and vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Fold in the chopped pecans.
- Scoop tablespoon-sized portions of the dough onto a baking sheet lined with parchment paper.
- In a separate bowl, mix together the topping ingredients: corn syrup and brown sugar.
- Spoon a small amount of the topping onto each cookie dough ball.
Baking
- Bake in the preheated oven for 10-12 minutes or until the edges are golden.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
For variations, consider adding spices like pumpkin pie spice or chocolate chips. Store in an airtight container for up to 3 days.