Description
Soft sugar cookie base meets gooey pecan pie topping in these Crumbl Pecan Pie Cookies with Sugar Cookies — easy, rich, and bakery-worthy.
Ingredients
Scale
For the Sugar Cookie Base:
- 1/2 cup butter, softened
- 1/3 cup vegetable or canola oil
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg (room temperature)
- 1 tsp vanilla extract
- 2 1/3 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
For the Pecan Pie Filling:
- 5 tbsp butter
- 2/3 cup brown sugar
- 1 1/4 cups chopped pecans
- 1 tsp vanilla extract
- 1/3 cup heavy cream
- 1/4 tsp cinnamon
- 1 pinch nutmeg
- 1 pinch salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the cookie dough: In a large bowl, cream together softened butter, oil, granulated sugar, and powdered sugar until light and fluffy.
- Add in the egg and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture. Stir until a soft dough forms.
- Scoop large balls of dough (about 1/4 cup each), roll into balls, and gently flatten them onto the baking sheet.
- Bake for 10-12 minutes until edges are set but centers are still soft. Let cool completely.
- Make the pecan pie topping: In a saucepan over medium heat, melt butter. Stir in brown sugar and let it dissolve.
- Add pecans, vanilla, cream, cinnamon, nutmeg, and salt. Let simmer for 2-3 minutes until thickened slightly.
- Let the filling cool slightly, then spoon onto the center of each cooled sugar cookie. Let set before serving.