Can I freeze the cookie dough?

Yes, you can freeze the cookie dough! Just scoop the dough balls onto a baking sheet and freeze until firm. Then transfer them to a freezer bag for up to three months. When ready to bake, bake directly from the freezer, adding a few extra minutes to the baking time.

What can I use if I don’t have pecans?

If you're out of pecans, walnuts or almonds can be excellent substitutes. Your cookies will still maintain that delicious nutty flavor, ensuring that you achieve a delightful finish!

How should I store leftover cookies?

Store the cookies in an airtight container at room temperature for up to a week. You can also refrigerate them for slightly extended freshness. Just make sure they’re sealed well to avoid drying out.

Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, and adjust any additional ingredients as necessary to keep moisture levels in check. Enjoy your gluten-free version of these indulgent cookies!

Crumbl Pecan Pie Cookies – Easy Treat with a Gooey Twist

Ingredients

Scale

½ cup butter (softened)

⅓ cup vegetable oil

½ cup granulated sugar

¼ cup powdered sugar

1 egg

1 tsp vanilla extract

2⅓ cups all-purpose flour

¼ tsp salt

1 tsp baking powder

Pecan pie filling (with pecans, brown sugar, heavy cream, and vanilla extract)

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Instructions

Prepare the oven and baking sheet: Preheat your oven to 350°F and line a baking sheet with parchment paper.
Cream the fats and sugars: In a large bowl, cream together the butter, vegetable oil, granulated sugar, and powdered sugar until light and fluffy.
Add egg and vanilla: Mix in the egg and vanilla extract until fully combined.
Mix in dry ingredients: In a separate bowl, whisk flour, salt, and baking powder. Gradually stir into the wet mixture until just combined.
Shape and flatten cookies: Using a large cookie scoop, form 9 balls. Flatten slightly and press the center with a ¼ measuring cup to create a well for filling.
Bake the cookies: Bake for 8–9 minutes, until edges are lightly golden. Let cool on the sheet for a few minutes before filling.
Add pecan pie filling: Spoon the pecan pie filling into the center of each cooled cookie. Serve and enjoy warm or at room temperature.

Notes

Chilling the dough for 15–20 minutes can help with scooping if too sticky. Try filling variations like walnuts, chocolate chips, or flavored extracts such as maple or almond.

Author: Isabella Moreno
Prep Time: 15 minutes
Cook Time: 9 minutes
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 280
Sugar: 18g
Sodium: 90mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg