Pecan Pie Cookies
Makes 12 Cookies
- 240ml Brown Sugar, packed
180ml Infused Butter
- 1 Large Egg
- 480ml All-Purpose Flour
- 5ml Baking Powder
- 240ml Baked Pillsbury Pie Crust, broken into medium to small pieces
- 240ml Pecans, chopped
- 120ml Brown Sugar, packed
- 60ml Whipping Cream
- 5ml Vanilla Extract
In a medium bowl, mix together all of the ingredients until combined. Set aside.
- Preheat oven to 177°C.
In a medium bow, combine all of the ingredients except the flour and baking powder.
Beat on medium speed until creamy.
Add in the flour & baking powder, then mix with a silicone spatula until partially combined.
Add in the pre baked pie crust pieces and finish mixing.
Shape the dough in to ~30ml sized balls.
Using the back of your cookie scoop or using your thumb, make a well in the middle of the cookies. Make wells deep enough to hold pecan filling.
Chill in fridge for 15 minutes.
Add 15ml of filling into cookies.
Bake for 10-13 minutes until the edges begin to turn golden brown.
Allow cookies to cool on pan, and enjoy!
Check out this amazing recipe by @munchiesbymarissa