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Crumbl Pecan Pie Cookies

These decadent cookies combine the buttery goodness of a classic sugar cookie with the rich, nutty flavor of pecan pie filling. A perfect blend of sweet and crunchy!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Cookie, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 2 sticks Unsalted Butter softened
  • 1.5 cups Granulated Sugar
  • 0.5 cups Packed Light Brown Sugar
  • 2 Large Eggs
  • 2 teaspoons Pure Vanilla Extract
  • 3 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • 1 cup Pecans halves, roughly chopped
Pecan Pie Filling Ingredients
  • 0.5 cups Granulated Sugar
  • 0.25 cups Packed Light Brown Sugar
  • 0.25 cups Corn Syrup
  • 0.25 cups Unsalted Butter melted
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 0.5 cups Pecans chopped

Equipment

  • Mixing Bowls
  • Baking Sheets
  • Whisk
  • Measuring Cups and Spoons

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Cream together butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in eggs one at a time, then stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined. Stir in chopped pecans.
  5. In a medium bowl, whisk together sugar, brown sugar, corn syrup, melted butter, egg, and vanilla extract. Stir in chopped pecans.
  6. Scoop rounded tablespoons of cookie dough onto prepared baking sheets, leaving space between cookies. Make a small indentation in the center of each.
  7. Fill each indentation with about 1 teaspoon of pecan pie filling.
  8. Bake for 10-12 minutes, or until edges are golden brown. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For extra flavor, toast the pecans before adding them to the cookie dough and filling. Store cookies in an airtight container at room temperature for up to 3 days.