Taking the cozy nostalgia of a classic coffee cake into a perfect cookie bite! They pack all the warm flavors, buttery crumble, and irresistible sweetness you love now in a handheld cookie made for any occasion!
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!
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 Streusel Coffee Cake Cookies
Taking the cozy nostalgia of a classic coffee cake into a perfect cookie bite! They pack all the warm flavors, buttery crumble, and irresistible sweetness you love now in a handheld cookie made for any occasion!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: ~20-24 cookies
- Category: cookies, sweets, desserts, cookie exchange, holiday cookies, streusel, coffee cake
- Method: oven
- Cuisine: cookies, sweets, desserts, cookie exchange, holiday cookies, streusel, coffee cake
Ingredients
Cinnamon Pecan Streusel
- 1 cup chopped pecans, toasted
- 3/4 cup rolled oats, toasted
- 3/4 cup dark brown sugar, packed
- 1 teaspoon cinnamon
- Pinch of salt
- 1/2 stick unsalted butter, melted (4 tablespoon)
Cookie Dough
- 1/2 cup of unsalted butter, softened
- 1 egg
- 1/2 cup dark brown sugar
- 1/2 cup light brown sugar *or can sub in white sugar
- 1/2 cup Greek vanilla yogurt
- 1/4 cup cream cheese, softened
- 2 teaspoons vanilla bean paste
- 1 cup cinnamon chips
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/2 cups all purpose flour
Instructions
Cinnamon Pecan Streusel
- In a 12” non-stick pan over medium heat, add the pecans and oats. Gently stir for 3-5 minutes, or until the oats are toasted and the nuts are warmed, and you can smell them. Remove from heat and place in a bowl.
- Add in the brown sugar, cinnamon, salt, and melted butter. Mix with a fork, then set aside.
Cookies
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, place the egg and sugar, and mix on medium until the mixture is shiny. ~1-2 minutes.
- Turn off the mixer and add in the yogurt, cream cheese, vanilla, baking powder, baking soda, and salt. Turn the mixer on and mix just until blended. Add in the softened butter and beat to combine.
- Remove the bowl from the mixer. Add in the cinnamon chips and stir with a wooden spoon (or sturdy mixing spoon). Add in the flour and mix into the wet mixture.
- Take about 1/2 of the cinnamon-pecan streusel mixture and fold it in just until combined.
- Using a small cookie scoop (about 1 heaping tablespoon), scoop out some dough and gently place it in the cinnamon-pecan streusel mixture. Lightly press down, coating only the top.
- Place the dough ball streusel side up on the pan. Repeat, leaving 1 1/2” apart. Bake for 9-12 minutes or until the edges or lightly browned.
- Remove from oven and cool on the pan for 1 minute. Transfer to a cooling rack. Store in an air-tight container.
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