Servings
Makes 12 Cookies
Ingredients
240g Brown Sugar, packed
180g Infused Butter
- 1 Large Egg
480g All-Purpose Flour
5g Baking Powder
240g Baked Pillsbury Pie Crust, broken into medium to small pieces
240g Pecans, chopped
120g Brown Sugar, packed
60g Whipping Cream
- 5ml Vanilla Extract
- Silicone Spatula
- MagicalButter Machine
Cookies
Filling
Directions
Filling
In a medium bowl, mix together all of the ingredients until combined. Set aside.
Cookies
- 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!
Recipe Note
Check out this amazing recipe by @munchiesbymarissa