I love coffee cake, so when I came across this ingenious recipe for Coffee Cake Cookies I was all over it. These cookies are a treat with a moist, soft cake-like texture, warm, spicy cinnamon and dark brown sugar topped off with a nutty crunch of toasted pecan streusel. Love, Love, Love!
Easy to make and so delicious, I had to up the ante and made each of my cookies a decadent full 4″ diameter by scooping up the dough with a traditional ice cream scoop and baking for around 16 minutes.
Whether you prefer smaller cookies or bigger bakery-style cookies like me, these cookies are sure to please and are perfect for the season.
Here is how you can make your own:
You can find the basic recipe here. Preheat oven to 350 degrees. Place parchment or Silpat on baking sheet and set aside.
Pecan Streusel: Toast the pecans on a baking sheet at 350 degrees for 8-10 minutes or until fragrant and slightly browned. Watch nuts carefully as they can burn very quickly.
Set nuts aside to cool, then chop. Place chopped nuts in bowl with dark brown sugar, cinnamon, salt and melted butter. Mix well, divide into two equal portions and set aside.
Cookie Dough: Carefully brown butter in large saucepan over medium high heat until lightly browned and nutty smelling. Be careful not to over brown butter as it goes from brown to burnt very quickly.
Place browned butter into a bowl and let cool slightly. In bowl of electric mixer fitted with the paddle attachment mix together the egg, dark brown sugar and granulated sugar until smooth and glossy.
Beat in the sour cream, cream cheese, vanilla, cinnamon, baking powder, baking soda and salt until combined. Add the cooled browned butter and beat to combine.
Add the flour and 1/2 of the Pecan Streusel and mix until just combined. Scoop out dough with desired size scoop (I used a regular ice cream scoop) and place on prepared baking pan.
If you are making the large size cookies, evenly space 4 balls of dough per baking sheet. Place around 1 to 2 teaspoons of remaining Pecan Streusel onto the top of each dough ball, pressing down with your hand to adhere streusel to the dough.
Bake for 10-12 minutes for smaller size cookies, or around 16 minutes for large size cookies.
Bake until cookies are golden brown on the edges and puffed up. Cool on wire rack.
Store cookies in sealed container, they stay moist and delicious for days.
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