Description
Delight in these Pecan Pie Cookies, a perfect handheld treat that combines the buttery richness of a cookie with the gooey, nutty filling of classic pecan pie. These cookies feature a tender, buttery crust filled with a sweet and sticky pecan filling, ideal for holiday gatherings or anytime you crave a sweet pecan dessert.
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 and prepare muffin tin: Preheat your oven to 350°F (175°C) and grease a mini muffin tin to prevent sticking.
- Make the cookie dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Then mix in the egg yolk and vanilla extract until fully combined.
- Add dry ingredients: Gradually add the all-purpose flour and salt to the wet mixture, stirring until a soft dough forms that holds together.
- Form cookie cups: Roll the dough into 1-inch balls. Press each ball evenly into the greased mini muffin tin cups to create small cookie cups with a hollow center for 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 to create a sticky and sweet filling.
- Fill cookie cups: Spoon about 1 teaspoon of the pecan filling into the center of each prepared cookie cup, distributing evenly among all cups.
- Bake cookies: Place the muffin tin in the oven and bake for 12-15 minutes, or until the cookie edges turn golden brown and the pecan filling is set and slightly bubbly.
- Cool cookies: Allow the cookies to cool in the pan for 5 minutes to set further, then transfer them carefully to a wire rack to cool completely before serving.
Notes
- Ensure the butter is softened (not melted) for the best cookie dough texture.
- Use mini muffin tins for uniform small cookies; regular muffin tins will yield larger portions and require longer baking times.
- If desired, you can lightly toast the pecans before mixing to enhance their flavor.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
