Copycat Crumbl Pecan Pie Cookies Pressure Cooker Style
These Copycat Crumbl Pecan Pie Cookies are chewy sugar cookie cups filled with gooey pecan pie filling, perfectly finished in the steam magic of a pressure cooker to pack ultimate soft, sweet comfort in every bite.
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie & Filling Ingredients
- 2 ¾ cups + 2 tbsp All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Unsalted butter room temperature
- ¾ cup Light brown sugar
- ¼ cup Granulated sugar
- 1 Large egg
- 1 teaspoon Vanilla extract
- ½ cup + 2 tbsp Light brown sugar for filling
- ½ cup Dark corn syrup
- ¼ cup Unsalted butter cubed, for filling
- 2 Large eggs for filling
- ⅓ cup Chopped pecans
- ¼ teaspoon Salt for filling
Instructions
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, and salt in a bowl.
- Cream the butter, light brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla. Mix until combined smoothly.
- Gradually mix in the dry ingredients just until combined.
- Form dough into large balls and press a thumbprint into each.
- Bake for 10-12 minutes until lightly golden on edges. Let cool completely.
- In a saucepan, combine filling ingredients except pecans and cook until it simmers.
- Stir in chopped pecans and simmer for 30 seconds.
- Remove from heat and let filling cool slightly.
- Spoon the cooled filling into each cookie thumbprint well.
- Let cookies rest for 10-15 minutes to allow filling to set.
Notes
Store in airtight container up to 4 days or freeze up to 2 months. Let thaw in fridge overnight for best texture.