Get ready to fall in love with a delightful treat that perfectly blends the cozy warmth of pecan pie with the irresistible charm of cookies. This Pecan Pie Cookies Recipe creates bite-sized wonders that are crispy on the edges and gooey in the center, bursting with nutty, caramel flavors in every mouthful. Whether you’re sharing at a holiday gathering or sneaking a sweet snack for yourself, these cookies deliver the classic pecan pie experience in a fun, portable form that everyone will adore.
Ingredients You’ll Need
These ingredients come together in a beautifully simple way, each one playing a crucial role in shaping the flavor, texture, and appearance of the cookies. From the richness of butter to the subtle crunch of pecans, every element ensures these treats are nothing short of spectacular.
- Unsalted butter, 1/2 cup softened: Brings creamy richness and helps create a tender cookie base.
- Granulated sugar, 1/3 cup: Adds sweetness and helps achieve that golden-brown color.
- Large egg yolk, 1: Binds the dough together and lends tenderness.
- Vanilla extract, 1 tsp plus 1/2 tsp: Infuses the dough and filling with warm, aromatic notes.
- All-purpose flour, 1 1/4 cups: The structure foundation for these delicate cookies.
- Salt, 1/4 tsp plus a pinch: Enhances flavor and balances sweetness perfectly.
- Chopped pecans, 1/2 cup: Provides the star nutty crunch that defines the recipe.
- Brown sugar, 1/4 cup: Caramel undertones that deepen the filling’s flavor complexity.
- Corn syrup, 2 tbsp: Creates that classic sticky, luscious texture in the filling.
- Unsalted butter, 1 tbsp melted: Adds richness and helps bind the filling ingredients seamlessly.
How to Make Pecan Pie Cookies Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). While it warms up, grease your mini muffin tin thoroughly so each cookie cup releases easily after baking. This step sets the stage for perfectly shaped cookies that won’t stick.
Step 2: Mix the Cookie Dough
In a large bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy. This process traps air, making the cookies tender and delicate. Then add the egg yolk and vanilla extract, mixing until everything is well combined to create a smooth, luscious base.
Step 3: Incorporate Dry Ingredients
Gradually sift in the all-purpose flour and salt, mixing gently but thoroughly. As the dough forms, it should be soft yet sturdy enough to hold its shape when pressed. This balance ensures your cookie cups will be buttery and tender without crumbling.
Step 4: Shape the Cookie Cups
Roll the dough into small 1-inch balls, then press each ball into the mini muffin tin to form shallow cups. These serve as perfect little vessels for the gooey pecan filling, so take your time to make sure each cup has even thickness for consistent baking.
Step 5: Prepare the Pecan Pie Filling
In a separate bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt. Stir well to blend the ingredients into a sticky, nutty mixture packed with rich flavor. This filling captures all the classic pecan pie goodness in a spoonable form.
Step 6: Fill the Cookie Cups
Spoon about one teaspoon of the pecan filling into each dough cup. Be generous, but avoid overfilling to prevent spillovers during baking. This step turns each cookie into a miniature pecan pie treat that’s both luscious and crisp.
Step 7: Bake Until Golden
Bake the filled mini muffin tin for 12 to 15 minutes, watching closely. You want the edges of the cookie cups to turn a beautiful golden brown and the filling to set without losing that irresistible gooey texture. The aroma at this point will be seriously inviting.
Step 8: Cool Before Removing
Once baked, allow the cookies to cool in the pan for about five minutes. This helps the filling firm up and makes removal easier. Then transfer the cookies to a wire rack to cool completely, which ensures they remain crisp and hold their shape.
How to Serve Pecan Pie Cookies Recipe
Garnishes
For an extra touch of flair, dust your Pecan Pie Cookies Recipe with a light sprinkle of powdered sugar or a drizzle of melted dark chocolate. These simple garnishes add visual appeal and a hint of contrasting sweetness that elevates the overall experience.
Side Dishes
Pair these cookies with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The creamy elements provide a cooling balance to the rich pecan pie flavors, making each bite even more indulgent and satisfying.
Creative Ways to Present
Serve these cookies on a rustic wooden board alongside mini jars of caramel sauce or maple syrup for dipping. Arranging them in a festive pattern with a few whole pecans scattered around instantly transforms the cookies into a centerpiece ready to wow guests at any gathering.
Make Ahead and Storage
Storing Leftovers
To keep your Pecan Pie Cookies Recipe fresh and delicious, store any leftovers in an airtight container at room temperature. They should stay perfectly crisp for up to 3 days, making them an ideal grab-and-go treat throughout the week.
Freezing
If you want to make these cookies in advance or save extra batches, freezing is a great option. Place the cooled cookies in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container. They can be stored frozen for up to 2 months without losing their magic.
Reheating
Reheat frozen or room-temperature cookies in a preheated oven at 325°F (160°C) for about 5 minutes to revive their crispness and warm the filling slightly. This quick step brings the cookies back to just-baked perfection, ready to delight all over again.
FAQs
Can I use other nuts instead of pecans?
Absolutely! While pecans provide the classic flavor, you can substitute walnuts or even almonds if you prefer. Each nut will bring its own unique crunch and taste, giving you a tasty twist on the original Pecan Pie Cookies Recipe.
Do I have to use corn syrup in the filling?
Corn syrup is key for that chewy, caramel-like consistency, but if you prefer, you can swap it for honey or maple syrup. Just keep in mind the texture and sweetness may vary slightly, but the cookies will still be delicious.
Can these cookies be made gluten-free?
Yes, by replacing the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, you can enjoy these cookies without gluten. Just make sure your blend contains xanthan gum or another binding agent for the best texture.
How do I prevent the cookie cups from burning before the filling sets?
Keep a close eye during baking, especially around the 12-minute mark. Using a light-colored muffin tin can help prevent over-browning. If the edges start to brown too fast, you can tent the tin loosely with foil for the remaining time.
Can I double the recipe for a larger batch?
Definitely! The Pecan Pie Cookies Recipe scales up well. Just be sure to have enough mini muffin tins or bake in batches. Also, keep an eye on baking times since multiple trays might affect oven temperature and timing slightly.
Final Thoughts
There’s something truly special about capturing the essence of pecan pie in a single, sweet cookie, and this Pecan Pie Cookies Recipe brings that joy right to your kitchen. I can’t wait for you to make these, share them, and savor every delicious bite. Trust me, once you try them, they’ll become a beloved go-to treat that you’ll want to bake again and again.
Print
Pecan Pie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pecan Pie Cookies capture the rich, buttery flavors of classic pecan pie in a delightful bite-sized cookie form. Featuring a tender buttery cookie base filled with a sweet, gooey pecan mixture, these treats are perfect for holiday gatherings or whenever you’re craving a decadent dessert with a nutty twist.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
Pecan Pie Filling
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tbsp corn syrup
- 1 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and grease a mini muffin tin to prevent sticking and ensure easy removal of the cookies.
- Make the cookie dough base: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing well to combine.
- Add dry ingredients: Gradually mix in the all-purpose flour and salt until a soft dough forms, being careful not to overmix to keep the dough tender.
- Shape cookie cups: Roll the dough into 1-inch balls and press each ball into the greased mini muffin tin cups, forming shallow cookie cups that will hold the filling.
- Prepare pecan filling: In a separate bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt. Mix thoroughly until the filling is well blended.
- Fill cookie cups: Spoon about 1 teaspoon of the pecan filling into each cookie cup, distributing the filling evenly among all cups.
- Bake: Bake the cookies for 12-15 minutes, or until the edges of the cookie cups turn golden brown and the pecan filling is set and slightly bubbly.
- Cool: Let the cookies cool in the pan for 5 minutes to set further, then transfer them carefully to a wire rack to cool completely before serving.
Notes
- Be sure to grease the mini muffin tin well to ensure the cookies release easily after baking.
- If you prefer a sweeter filling, you can increase the brown sugar by a tablespoon.
- Store cookies in an airtight container at room temperature for up to 4 days.
- For an extra crunchy texture, toast the pecans lightly before mixing into the filling.
