Crumbl Copycat Pecan Pie Cookies
These Crumbl Copycat Pecan Pie Cookies boast a tender, buttery cookie base topped with a luscious, caramelized pecan pie filling. Perfect for a sweet treat that mimics your favorite bakery.
Equipment
- Oven
- Baking sheets
- Parchment paper or silicone baking mats
- Large bowl
- Electric mixer
- Medium bowl
- Large cookie scoop
- Medium saucepan
- Small bowl
- Whisk
- Wire rack (optional)
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Pecan Pie Topping:
- ½ cup unsalted butter
- ½ cup packed light brown sugar
- ½ cup corn syrup light or dark
- 1 large egg
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 ½ cups chopped pecans
Instructions
Preheat & Prep
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
Cream Butters & Sugars
- In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy.
Add Wet Ingredients
- Beat in the eggs one at a time, mixing well after each, then stir in the vanilla extract.
Combine Dry Ingredients
- In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
Combine Wet & Dry
- Gradually add the dry ingredients to the wet, mixing on low speed until just combined without overmixing.
Form Cookies
- Use a large cookie scoop (¼ cup) to form large dough balls and place them 2-3 inches apart on the prepared baking sheets.
Bake the Cookies
- Bake for 10-12 minutes until edges are lightly golden and centers are slightly soft, then cool.
Prepare Topping
- While cookies bake, melt butter, brown sugar, and corn syrup in a saucepan until sugar dissolves and it gently simmers.
Finish Topping
- Whisk egg and vanilla in a small bowl, then slowly temper the egg into the warm sugar mixture by continuously whisking.
Add Pecans
- Return the mixture to low heat, stirring constantly for 2-3 minutes until slightly thickened, then remove from heat and stir in salt and pecans.
Assemble Cookies
- After cookies cool for 5 minutes, spoon a generous amount of warm pecan topping onto the center of each.
Cool & Enjoy
- Allow cookies to cool completely on the baking sheets or a wire rack until the topping sets.
Notes
Do not overbake the cookies to ensure they remain soft. Tempering the egg mixture for the topping is crucial to prevent it from scrambling.