Name: Pecan Pie Cookies - Easy Crumble Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Approximately 24 cookies
Ingredients: 1/2 cup butter, softened; 1/3 cup vegetable or canola oil; 1/2 cup granulated sugar; 1/4 cup powdered sugar; 1 large egg, at room temperature; 1 teaspoon vanilla extract; 2 & 1/3 cups all-purpose flour; 1/4 teaspoon salt; 1 teaspoon baking powder; 5 tablespoons butter; 2/3 cup packed brown sugar; 1 & 1/4 cups chopped pecans; 1 teaspoon vanilla extract; 1/3 cup heavy cream; 1/4 teaspoon cinnamon

Crum extractbl pecan pie cookies are more than just a treat; they’re a nostalgic journey in every bite. Imagine the rich, buttery aroma filling your kitchen, a prelude to the delightful crunch and gooey center that defines this irresistible cookie. People adore them because they capture the essence of a classic pecan pie – that heartwarming blend of sweet, toasted pecans and a luscious, caramel-like filling – all conveniently miniaturized into portable, shareable perfection. What truly sets our crum extractbl pecan pie cookies apart is the perfect balance of textures. We achieve an exquisitely crisp edge that gives way to a wonderfully chewy interior, studded with generous chunks of toasted pecans that offer a satisfying nutty counterpoint. This isn’t just another cookie; it’s a celebration of autumnal flavors and comforting sweetness, designed to bring a smile to your face with every single crumb.

Ingredients:

1/2 cup butter, softened
1/3 cup oil (vegetable or canola oil)
1/2 cup granulated sugar
1/4 cup powdered sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
2 & 1/3 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
5 tablespoons butter
2/3 cup packed brown sugar
1 & 1/4 cups chopped pecans
1 teaspoon vanilla extract
1/3 cup heavy cream
1/4 teaspoon cinnamon

Cookie Dough Preparation

The foundation of these delicious “Crum extractbl pecan pie cookies” lies in a perfectly balanced cookie dough. To begin, in a large mixing bowl, cream together the softened 1/2 cup of butter and the 1/3 cup of vegetable or canola oil. It’s important that your butter is truly softened, not melted. This will ensure a smooth, cohesive base for our cookie dough. Next, incorporate the 1/2 cup of granulated sugar and the 1/4 cup of powdered sugar. Beat these together with the butter and oil until the mixture is light and fluffy. This step is crucial for achieving a tender cookie texture.

Now, add the room temperature egg. Bringing your egg to room temperature helps it emulsify more easily with the fats, preventing a greasy dough. Follow this with the 1 teaspoon of vanilla extract. Continue to beat until everything is well combined. In a separate medium bowl, whisk together the 2 & 1/3 cups of all-purpose flour, 1/4 teaspoon of salt, and 1 teaspoon of baking powder. The salt enhances the overall flavor profile, while the baking powder provides a slight lift, ensuring the cookies aren’t too dense. Gradually add this dry mixture to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix at this stage, as it can lead to tough cookies. The dough should be soft but hold its shape.

Pecan Pie Filling and Assembly

While the dough chills slightly, let’s prepare the irresistible pecan pie filling that gives these cookies their name. In a small saucepan over medium heat, melt the 5 tablespoons of butter. Once melted, stir in the 2/3 cup of packed brown sugar until it dissolves and the mixture is smooth. Remove the saucepan from the heat and stir in the 1 & 1/4 cups of chopped pecans. These pecans will be toasted slightly by the residual heat of the filling, enhancing their nutty flavor. Add the 1 teaspoon of vanilla extract for an extra layer of aroma and taste. Finally, pour in the 1/3 cup of heavy cream and stir until well combined. This will create a luscious, slightly gooey filling. Stir in the 1/4 teaspoon of cinnamon to add a warm, aromatic spice note that complements the pecans beautifully.

Now, it’s time to bring everything together. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Take about 1 tablespoon of the cookie dough and roll it into a ball. Flatten each ball slightly in the palm of your hand to create a small disc. Then, using your thumb or the back of a small spoon, create a well in the center of each dough disc. You want this well to be deep enough to hold a good amount of the pecan pie filling without overflowing. Spoon about 1 to 2 teaspoons of the pecan pie filling into the well of each cookie dough disc. Be generous, but avoid overfilling, as the filling will spread slightly during baking.

Baking and Cooling

Gently pinch the edges of the cookie dough around the filling to enclose it as much as possible, creating a slightly rustic, crinkled edge. This helps to keep the filling contained and adds to the charm of the “Crum extractbl pecan pie cookies.” Place the assembled cookies onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.

Bake for 12 to 15 minutes, or until the edges of the cookies are golden brown and the centers are set but still appear slightly soft. It’s important not to overbake them, as they will continue to cook slightly as they cool. The pecan filling should be bubbly and fragrant. Once baked, remove the baking sheets from the oven and let the cookies cool on the baking sheets for about 5 to 10 minutes. This allows them to firm up before you attempt to move them. Then, carefully transfer the cookies to a wire rack to cool completely. They are best enjoyed when they have cooled down enough to handle but are still slightly warm, allowing the gooey pecan filling to truly shine. These cookies are a delightful treat, capturing the essence of a classic pecan pie in a portable, delightful cookie form.

Conclusion:

And there you have it – the ultimate guide to creating our delectable Crum extractbl pecan pie cookies! We’ve walked through each step, from selecting the perfect pecans to achieving that wonderfully chewy texture. These cookies are a true celebration of classic pecan pie flavors, conveniently packaged into a bite-sized treat. Imagine them warm from the oven, their rich, nutty aroma filling your kitchen – pure bliss! I truly hope you enjoy making and, more importantly, devouring these delightful creations as much as I do. They’re perfect for any occasion, from a casual afternoon snack to a show-stopping dessert at your next gathering. Don’t be afraid to experiment; these cookies are wonderfully adaptable!

For serving suggestions, I love pairing these Crum extractbl pecan pie cookies with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. They also make a fantastic accompaniment to a steaming mug of coffee or a soothing cup of herbal tea. If you’re feeling adventurous with variations, consider adding a pinch of cinnamon or nutmeg to the dough for an extra layer of warmth, or even a sprinkle of flaky sea salt on top before baking to enhance the sweetness. The possibilities are endless!

Frequently Asked Questions:

Q: How do I store Crum extractbl pecan pie cookies to keep them fresh?

A: Once completely cooled, store your Crum extractbl pecan pie cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature.

Q: My cookies spread too much. What went wrong?

A: Several factors can contribute to cookies spreading too much. Ensure your butter wasn’t too soft or melted when creaming with the sugar. Also, chilling the dough for at least 30 minutes before baking can help prevent excessive spreading, especially if your kitchen is warm. Make sure your oven temperature is accurate.

Q: Can I use different nuts instead of pecans?

A: Absolutely! While pecans are classic, feel free to substitute with walnuts or even a mix of your favorite nuts. The flavor profile will change slightly, but they will still be delicious!