Pecan Streusel Cookies
If you love the sweet cinnamon flavor of a crunchy streusel topping, these drop cookies are for you! Thick, chewy cookies studded with pecans, homemade streusel, and a touch of white chocolate are sure to be a new favorite. Learn how to make a batch of pecan streusel cookies.
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Waste Not…
I absolutely hate wasting perfectly good ingredients, which is how we ended up with these pecan streusel cookies! You can make the streusel in this recipe, of course, or just make these cookies to use up any leftover streusel you have from another recipe.
Whatever crunchy topping recipe you use, you’ll want to have about a cup of it, plus some extra. I love to top the drop cookies with chunks of pecans, streusel, and white chocolate before freezing them.
Streusel Options
I’ve made these pecan streusel cookies a few times now with two different streusel recipes. In the recipe card down below, you’ll see the cinnamon pecan streusel, which is from my coffee cake layer cake. You can watch me make it in that recipe video on YouTube.
Another time, I used the pecan and oat streusel from my pumpkin streusel muffins. This was also delicious. The oats add a nice flavor and texture. Whichever streusel recipe you use, you’ll want to make sure to bake it before adding to your cookie dough.
White Chocolate Variations
Along with the different streusel options, I’ve used two different white chocolate additions. The first time, I used white chocolate cinnamon roll baking truffles. It was a random find at the grocery store and added a ton of cinnamony goodness to the cookies!
But another time, I just used regular ole white chocolate chips. This was also delicious. It, of course, does not have the same cinnamon punch. You can add a ½ teaspoon of cinnamon to punch up the flavor if you’d like.
Pecan Streusel Cookies Video Tutorial
Like 99% of my drop cookies, I use a freeze and bake method. Whip up your cookie dough, gently mix in the chunky ingredients, then scoop and portion your cookie balls. Top with extra chunky ingredients, then freeze overnight. Now you can bake a cookie straight out of the freezer whenever you’d like!
You can watch the pecan streusel cookies recipe video on YouTube for the step by step process. The thick cookies have a wonderful, cozy flavor with chunks of yummy streusel throughout.
Related Reading: Walnut Chocolate Chip Cookies
Top Tips for Cookies
- Use cookie scoops for perfectly portioned cookies.
- Top your drop cookies with any chunky ingredients (like chocolate, nuts, ect.) that are inside the dough.
- Cold dough won’t spread as much in the oven.
- Store cookie dough for up to 3 months in the freezer.
- Bake a test cookie before baking the rest of the batch to determine the best bake time.
Enjoy!
Settle down with a cozy cookie laden with pecan, cinnamon streusel, and sweet white chocolate. The homemade streusel creates bursts of cinnamon throughout each cookie. I hope you get to enjoy a batch of these pecan streusel cookies soon.
If you’re enjoying the vibe on Bakes & Blunders, find me on Instagram! I’ll flood your feed with drool worthy photos.
Pecan Streusel Cookies
Ingredients
Cinnamon Pecan Streusel Topping
- 3 oz unsalted butter cold
- 4 oz all- purpose flour
- 4 oz brown sugar
- 1 Tbsp cinnamon
- 1.5 oz pecans chopped
Cookie Dough
- 9 oz all- purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 6 oz unsalted butter softened
- 5 oz dark brown sugar
- 2 oz sugar
- 1 egg
- 1 tbsp vanilla
- 7 oz cinnamon roll truffles
- 2 oz pecans chopped
Instructions
Cinnamon Pecan Streusel Topping
- Preheat oven to 350℉. Line a baking sheet with parchment paper.
- Combine the flour, brown sugar, and cinnamon in a bowl. Dot the dry ingredients with cubed, cold butter. Use a pastry blender to cut the butter into the ingredients until you have a sand like texture with a few larger lumps of butter.
- Add the pecans and use your hands to combine everything. It should lump together a bit, but still be pretty sandy looking. Dump the streusel onto the baking sheet and gently pat it into a loose, even layer.
- Bake for 15- 20 minutes. After 10 minutes, give the streusel a stir, then place it back in the oven. It will still be soft when it comes out, but it will firm up as it cools.
- Once cool, transfer the streusel to an airtight container.
Cookie Dough
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt and set aside.
- In a stand mixer, cream together the butter and both sugars on a low speed until combined. Scrape the bowl down once or twice as needed. Add the egg and vanilla and beat until combined. Scrape the bowl down as needed.
- Add the dry ingredients to the wet and mix on low until just combined. Add the cinnamon roll truffles, 5 ounces of the cinnamon pecan streusel, and pecans. Mix on low until combined. It should just take a few seconds.
- Use a large cookie scoop to portion the dough onto a tray or baking sheet lined with wax paper. Then top each scoop with extra truffles and streusel.
- Place the trays in the freezer for at least one hour. Transfer the frozen cookie dough balls to a freezer bag or airtight container. Freeze for at least 4 hours, but preferably overnight.
- When you are ready to bake, preheat the oven to 325°F. Place frozen cookie dough balls on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 21- 23 minutes or until lightly golden brown.
- Let them cool on the baking sheet for 5- 10 minutes before transferring them to a cooling rack.
Notes
- If you can't find the truffles, use white chocolate chips and add a 1/2 teaspoon of cinnamon.
- You can use any streusel you prefer. Read the blog post for more info.
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
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