Pecan Coffee Cake Cookies
These cookies are thick, cakey, and cinnamon-y, and on top they have a sprinkling of pecan stresuel. They are so good and perfect with coffee, because, well they are coffee cake cookies. Everyone you know will love these cookies
Ingrediants: Pecan Streusel
1 and 1/4 cups chopped pecans, toasted
1/2 cup brown sugar
3/4 teaspoon cinnamon
Pinch of Salt
3 ounces unsalted butter, melted
12 ounces unsalted butter, melted
2 teaspoons vanilla extract
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup yogurt (6 oz)
2 large eggs, room temperature
2 and 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon cornstarch
1 teaspoon cinnamon
Recipe: Pecan Streusel
On a baking sheet, toast pecans at 350F until they begin to brown and smell nutty. Let cool, then chop.
Mix the rest of the ingredients in a small bowl, then add the cooled chopped pecans.
Preheat oven to 350F and grease three cookie sheets.
Cream butter, vanilla, and both sugars in a medium bowl.
Beat in yogurt and both eggs until smooth.
In a separate bowl, combine all dry ingredients. Slowly mix the dry batter into the wet batter until smooth.
Drop about two tablespoons of dough for each cookie onto the cookie sheet, and then lightly press a bit of the pecan mixture on top of each cookie.
Bake for 8-11 minutes, or until the bottoms are slightly golden.