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Cinnamon Pecan Streusel Coffee Cake Cookies

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A while back I saw a recipe on Pinterest (isn’t that like the greatest thing ever?!) for coffee cake cookies.  Like most of you, I saved the recipe and stored it away.  The other day, while working on some test recipes I happened to come across this recipe again.  It intrigued me (or it could have been the fact that my stomach was growling and I was starving) – dunno. Anyway, I got to putting this together but with my own spin on it.  I changed the ingredients around, added this, took out that and mixed it all about. Okay queue hokey pokey *yeah, that’ll be stuck in your head all day now* You’re welcome <curtsey>

What came out of my oven were these glorious little bites of heaven!  These taste almost exactly like my Cinnamon Streusel Pecan Coffee Cake but in a cookie form.  That cake is one of my top 5 favorites easily.  The true test was Mr. Fantabulous, obviously.  Thank GOD that man is willing to try anything I put on a plate in front of him.  He truly is the best food critic I know. He’s brutally honest – which, being in this business, you need.  He RAVED over these things and then said “You do realize that you will forever have to make these, right??? LOL  Yes dear!

These cookies are so tender and soft.  I’m telling you the next time you have brunch, or the in-laws over, cards party, lunch with the girls or just because it’s Tuesday, MAKE THESE!

Cinnamon Pecan Coffee Cake Cookies2

Just look how gorgeous they are!  Trust me, if you’re hosting the next card party or afternoon tea, you will OWN it!  These cookies will make you the rock star of the kitchen!

Cinnamon Pecan Coffee Cake Cookies

 

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Cinnamon Pecan Streusel Coffee Cake Cookies

  • Author: The Kitchen Whisperer

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★★★★★ 5 from 11 reviews
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Ingredients

Cinnamon Pecan Streusel

  • 1 cup chopped pecans, toasted
  • 3/4 cup rolled oats, toasted
  • 3/4 cup dark brown sugar, packed
  • 1 tsp cinnamon
  • Pinch of salt
  • 1/2 stick unsalted butter, melted (4 Tbl)

Cookie Dough

  • 1/2 cup of unsalted butter, softened
  • 1 egg
  • 1/2 cup dark brown sugar
  • 1/2 cup light brown sugar
  • 1/2 cup greek vanilla yogurt
  • 1/4 cup cream cheese, softened
  • 2 tsp vanilla bean paste
  • 1 cup cinnamon chips
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 teaspoon salt
  • 2 1/2 cup all purpose flour

Instructions

Cinnamon Pecan Streusel

  1. In a 12” non stick pan over medium heat add in the pecans and oats.
  2. Gently stir for 3-5 minutes or until the oats are toasted and the nuts are warmed and you can smell them.
  3. Remove from heat and place in a bowl.
  4. Add in the brown sugar, cinnamon, salt and melted butter.
  5. Mix with a fork.
  6. Set aside.

Cookies

  1. Preheat oven to 350F.
  2. Line cookie sheets with parchment paper.
  3. In the bowl of a stand mixer fitted with the paddle attachment, place egg, dark brown and light brown sugars mix on medium until mixture is shiny. ~1-2 minutes.
  4. Turn off the mixer and add in the yogurt, cream cheese, vanilla, baking powder, baking soda and salt.
  5. Turn the mixer on and mix just until blended.
  6. Add in the softened butter and beat to combine.
  7. Remove the bowl from the mixer and put the paddle attachment in the sink.
  8. Add in the cinnamon chips and stir with a wooden spoon (or sturdy mixing spoon).
  9. Add in the flour and mix into wet mixture.
  10. Take about 1/2 of the cinnamon pecan streusel mixture and fold in just until combined.
  11. Using a small cookie scoop (or about 1 heaping Tbl) scoop out some dough and gently place it in the cinnamon pecan streusel mixture.
  12. Lightly press down only coating the top.
  13. Place the dough ball streusel side up on the pan.
  14. Repeat leaving 1 1/2” apart.
  15. Bake for 9-12 minutes or until the edges or lightly browned.
  16. Remove from oven and cool on the pan for 1 minute.
  17. Transfer to a cooling rack.
  18. Store in an air tight container.
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So to Bakers Royale, thanks for the inspiration!

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Recipe Reviews & Comments

  1. These cookies are really and truly a winner! I plan to enter them into a taste test at our annual cookie swap.

    This recipe uses both light brown and dark brown sugars. The ingredient list says “1/2 cup light sugar” which I thought meant white sugar. Luckily I noticed that it said “light brown” in the instructions, so I caught it in time before mixing it in.

    These were soooo good! Everyone who tried them agreed! 🙂

    ★★★★★

    Reply

    • Hi Melissa!

      Thank you so very much for the compliments! I love these cookies as well! Oh let me know how you did at the cookie swap! I love those types of things!

      Yes you’re right, it’s light brown sugar. Sorry about that – sometimes my head thinks faster than my fingers can type 😉

      Best Kitchen Wishes!

      ★★★★★

      Reply

  2. These cookies are outrageously good! I do have a question about the amount of unsalted butter you list.nthenrecipe states a quarter stick (which is 2 tablespoons) but you list 4 tablespoons in the same listing. Which do you really mean?

    Reply

    • Sorry about that Sharyn! It’s 1/2 stick; 4 Tbl. I’ve updated it accordingly!

      Thank you 🙂

      Best Kitchen Wishes!

      ★★★★★

      Reply

  3. Thanks I meant unbaked 🙂 Do you think it would be better to just let them defrost on pan and then put the streusel on? Oh no I just re-read recipe and noticed the recipe calls for cinnamon chips I can’t get them kosher will it ruin recipe or what could i substitute?

    Reply

    • Aviva,

      Hmmm…I wasn’t aware that they weren’t kosher. You could just use regular ground cinnamon. I would go with 1 tsp cinnamon and if you’re not ‘icked’ out by it, taste the dough. I’m thinking that should be more than enough with the streusel addition but I like the chips as they add a burst of cinnamon sporadically.

      I’m working on a recipe to make my own ‘cinnamon nuggets’ actually as I’ve come to find out that a lot of you can’t find cinnamon chips in your grocery stores.

      Best Kitchen Wishes!

      ★★★★★

      Reply

  4. Wonderful! Can these be frozen without it affecting the goodness from within!!!! I need to bake ahead for a holiday so trying to get a bunch of goodies baked and frozen!

    Reply

    • Aviva,

      I wouldn’t recommend baking any cookie then freezing it. I would opt rather to freeze the dough itself as balls (minus the streusel topping) then when you’re ready to bake, simply plop them on a pan (frozen) cook for about a minute then add the streusel topping (as you should be able to lightly press them down then).

      Best Kitchen Wishes!

      ★★★★★

      Reply

  6. You could sell these! I’d stand in line for them. Delicious recipe! I hope you can share this at What’d You Do This Weekend? over at Tumbleweed Contessa’s kitchen. They would be a hit!

    Linda

    Reply

    • Hi Linda!

      Thank you! Actually I do have a cookie similar to these that I do sell 🙂 I’ll stop by and share these 🙂

      Best Kitchen Wishes!

      ★★★★★

      Reply

    • Hey Nettie!

      Tee hee 🙂 Thanks!

      See above about the vanilla bean paste. I tend to use this when I want that ‘visual’ of vanilla bean flecks plus it’s the first thing I grabbed. I’ve made these with my vanilla bean extract and they taste exactly the same.

      As I was telling Ellen, I do have a recipe to make vanilla bean paste from scratch. It’s super simple but I need to tweak the recipe just a tad more. I hope to post that recipe in the next two weeks.

      Best Kitchen Wishes!

      ★★★★★

      Reply

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