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
Scale
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.
