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Pecan Pie Cookies
Emily

Pecan Pie Cookies

These bite-sized pecan pie cookies combine buttery cookie cups with a gooey pecan pie filling — the perfect treat for holiday dessert tables or cozy fall afternoons.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter, softened
  • 1 large egg yolk
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup chopped pecans
  • 1/4 cup brown sugar
  • 2 tbsp corn syrup
  • 1 tbsp unsalted butter, melted
  • 1/2 tsp vanilla extract
  • 1 pinch salt

Equipment

  • large bowl
  • Hand mixer or stand mixer
  • mini muffin tin
  • Mixing spoon
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Mix in the egg yolk and vanilla extract until well combined.
  4. Gradually add in the flour and salt, mixing until a soft dough forms.
  5. Roll the dough into 1-inch balls and press each ball into the greased mini muffin tin to form cookie cups.
  6. In a separate bowl, mix together the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt until well combined.
  7. Spoon about 1 teaspoon of the pecan filling into each cookie cup.
  8. Bake for 12–15 minutes or until the edges are golden brown and the filling is set.
  9. Allow the cookies to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra flavor, toast the pecans before mixing. Store in an airtight container for up to 5 days, or freeze for longer storage. Delicious served slightly warm with a drizzle of caramel or a scoop of vanilla ice cream.