Ingredients
Cookies
-
240ml Brown Sugar, packed
-
180ml Infused Butter
-
1 Large Egg
-
480ml All-Purpose Flour
-
5ml Baking Powder
-
240ml Baked Pillsbury Pie Crust, broken into medium to small pieces
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!
