|Photo Credit to Bakers Royale|
1 ½ cups of pecans, toasted
¾ cup dark brown sugar, packed
2 teaspoons cinnamon
Pinch of salt
4 tablespoon unsalted butter, melted
Cookie dough portion:
½ cup of unsalted butter, browned
½ cup dark brown sugar
½ cup sugar
½ cup sour cream
¼ cup cream cheese, softened
2 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 ½ cup unbleached all purpose flour
To make pecan streusel:
Place pecans on a bake sheet and bake at 350 degrees F for about 10-12 minutes or until pecans start to darken slightly and smell nutty. Set aside to cool. Chop pecans once cooled.
Place chopped pecans, brown sugar, cinnamon and salt and whisk to combine. Add melted butter and toss to combine. Set aside.
To make cookie:
Heat and melt butter until it is brown and nutty smelling. Set aside to cool slightly.
Place egg, dark brown sugar and sugar in a stand mixer bowl and mix on medium speed with a paddle attachment and beat until mixture is glossy, about 1-2 minutes. Add sour cream, cream cheese, vanilla, cinnamon, baking powder, baking soda and salt into mixture and beat to combine. Add in cooled butter and beat to combine. Turn off mixture.
Using a wooden spoon or a sturdy spatula, fold flour into wet mixture. Add 1/2 the streusel mixture and fold to combine.
Scoop out 1 heaping tablespoon of mixture and light roll into a ball and place cookie on bake sheet. Sprinkle 1 teaspoon of streusel on top of cookie and lightly press onto the top of cookie.
Bake cookies for about 10-12 minutes or until edges are golden brown. Cool cookies on a wire rack.
Recipe Source: Bakers Royale