Description
Whip up these Crumbl Pecan Pie Cookies! My easy recipe brings that rich, buttery pie flavor into a chewy cookie. Expect kitchen chaos and delicious results.
Ingredients
Scale
- Cookie Base Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Pecan Pie Topping:
- 1/2 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup light corn syrup
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
- Optional Finishing Touch:
- 2 tablespoons powdered sugar (for glaze, if desired)
- 1–2 teaspoons milk (for glaze, if desired)
Instructions
- Creaming the Butter & Sugars: First things first, get that butter softened – not melted, just soft enough to make an impression with your finger. I usually leave mine out on the counter while I’m doing other things, or a quick 10 seconds in the microwave if I’m in a hurry (and praying I don’t melt it!). Then, into the stand mixer it goes with both sugars. Beat ’em up until they’re light and fluffy, usually about 2-3 minutes. This step is crucial for airy cookies, so don’t rush it like I did that one time, resulting in hockey pucks!
- Adding the Egg & Vanilla: Once your butter and sugars are looking all happy and creamy, crack in that large egg. Give it a good beat until it’s fully incorporated, then splash in the vanilla extract. Oh, the smell of vanilla! It always makes my kitchen feel so warm and inviting. Scrape down the sides of the bowl here, because sometimes those sugary bits like to hide. This ensures everything gets mixed evenly, avoiding those weird pockets of unmixed ingredients I’ve encountered before.
- Mixing Dry & Wet Ingredients: In a separate bowl, whisk together your flour, baking soda, and salt. I always do this to make sure the leavening is evenly distributed, because nobody wants a cookie that rises only on one side! Then, gradually add the dry mixture to the wet mixture in your stand mixer on low speed. Mix until just combined. Overmixing is a cardinal sin here, it makes cookies tough. I learned that the hard way, trust me!
- Chilling the Dough for Crumbl Pecan Pie Cookies: This step, my friends, is non-negotiable for these Crumbl Pecan Pie Cookies. Form your dough into a disc, wrap it tightly in plastic wrap, and pop it into the fridge for at least 30 minutes. An hour is even better. I know, patience is hard, but it prevents those cookies from spreading into flat pancakes, which, let’s be real, is a disappointment. This chill time lets the butter firm up and the flour hydrate, making for a thicker, chewier cookie.
- Prepping and Baking the Crumbl Pecan Pie Cookies: While your dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Once chilled, scoop out about 1/4 cup of dough per cookie – these are meant to be big, like the Crumbl Pecan Pie Cookies we love! Place them a few inches apart on the baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still a bit soft. They’ll firm up as they cool, I promise!
- Crafting the Pecan Pie Topping: While the cookies cool, let’s make that glorious pecan topping. In a small saucepan, melt the butter, then stir in the brown sugar, corn syrup, and heavy cream. Bring it to a gentle simmer, stirring occasionally, and let it cook for about 2-3 minutes until it thickens slightly. Remove from heat, stir in the vanilla and chopped pecans. Spoon this warm, gooey mixture generously over each cooled cookie. It smells absolutely divine at this point, all toasty and sweet!