Pecan Streusel Cookies
Soft, cake like, caramel flavored cookies with a hint of vanilla and cinnamon. Topped with brown sugar, pecan, cinnamon streusel.
Ingredients
Brown Sugar Cinnamon Pecan Streusel
- 150 grams whole pecans (1-1/4 cups)
- 50 grams dark brown sugar (1/4 cup), packed
- 100 grams light brown sugar (1/2 cup), packed
- 3 grams ground cinnamon (1 teaspoon)
- 1 pinch ground nutmeg
- 1 pinch sea salt
- 42 grams unsalted butter (3 tablespoons), melted
Cookie Dough
- 113 grams unsalted butter (1 stick OR 1/2 cup)
- 50 grams egg (1 large)
- 50 grams dark brown sugar (1/4 cup), packed
- 50 grams light brown sugar (1/4 cup), packed
- 50 grams granulated sugar (1/2 cup), blended fine
- 140 grams Greek yogurt (1/2 cup)
- 56 grams mascarpone cheese (2 tablespoons), softened
- 10 grams vanilla bean paste or extract (2 teaspoons)
- 3 grams ground cinnamon (1 teaspoon)
- 5 grams baking powder (1 teaspoon)
- 5 grams baking soda (1 teaspoon)
- 3 grams sea salt (1/2 teaspoon)
- 325 grams all-purpose flour (2-1/2 cups)
Instructions
Brown Sugar Cinnamon Pecan Streusel
- Preheat oven to 350 degrees F.
- Place pecans on a baking sheet in a single layer. Bake in preheated oven 5 to 6 minutes. Remove from oven and set aside to cool. Chop half the pecans in pieces.
- Add pecans, dark brown sugar, light brown sugar, ground cinnamon, ground nutmeg, and sea salt to small bowl. Stir to combine. Stir in melted butter.
Cookie Dough
- Add butter to saucepan. Heat over medium heat until butter begins to brown, swirling occasionally. Set aside to cool.
- Add egg, dark brown sugar, light brown sugar, and blended granulated sugar to stand mixer. Beat until smooth, about 2 minutes.
- Add Greek yogurt, mascarpone cheese, vanilla bean paste, ground cinnamon, baking powder, baking soda and sea salt to sugar mixture. Mix about 1 minute to combine.
- Add browned butter to mixer. Beat just until combined.
- Remove bowl from mixer. Add flour to sugar mixture and fold flour in with spatula or wooden spoon.
- Add roughly half the pecan streusel mixture to cookie dough. Fold in with spatula.
- Using a 1-1/2 tablespoon cookie scoop, scoop cookies into small balls, place on cookie sheets, about 3 inches apart. Press down only slightly.
- Sprinkle streusel over cookies. Press lightly to adhere.
- Bake cookies in preheated oven for 10-12 minutes or until edges are golden.
- Remove cookie sheets from oven and place on wire racks to cool.
Storage
- Delicious warm, cookies can be stored for several days in airtight container. Freeze up to 1 month.