Pecan Pie Cookies Recipe
Introduction
Pecan Pie Cookies are a delightful twist on the classic dessert, combining the rich, nutty flavor of pecan pie in a bite-sized treat. These cookies feature a buttery crust filled with a sweet, gooey pecan filling that’s perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1 cup brown sugar, packed
- 1 ½ cups chopped pecans
- ⅔ cup corn syrup
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, cream the softened butter with the brown sugar until light and fluffy. Gradually add the flour to form a dough.
- Step 2: Press the dough into small cookie cups using a mini muffin tin. Combine the chopped pecans and corn syrup in a separate bowl to make the filling. Spoon the pecan mixture into each cookie cup, filling it generously.
- Step 3: Bake the cookies for 15-18 minutes, or until the filling is set and the edges are golden brown. Remove from the oven and allow to cool in the pan before transferring to a wire rack.
Tips & Variations
- For extra flavor, toast the pecans lightly before adding them to the filling.
- Swap corn syrup for maple syrup for a richer, deeper sweetness.
- Chilling the dough before pressing it into the pan can help prevent shrinking during baking.
Storage
Store the pecan pie cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week. Reheat gently in a low oven or microwave to restore some softness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chopped walnuts instead of pecans?
Yes, walnuts make a great substitute and will provide a slightly different but equally delicious flavor and texture.
Do I need to line the muffin tin to make the cookie cups?
No, the cookie dough is sturdy enough to hold its shape without lining, but lightly greasing the tin can help with easy removal.
PrintPecan Pie Cookies Recipe
These Pecan Pie Cookies combine the rich, buttery flavor of classic pecan pie with the convenience of a cookie. A flaky butter crust is shaped into little cups, filled with a sweet, nutty pecan mixture, and baked until golden and set. Perfect for holiday treats or anytime you crave a delightful sweet snack.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 cup unsalted butter, softened
- 1 cup all-purpose flour
Filling
- 1 cup brown sugar, packed
- 1 cup chopped pecans
- 1/4 cup light corn syrup
Instructions
- Prepare the dough: In a mixing bowl, cream the softened butter with the flour until a crumbly dough forms. Press the dough evenly into mini muffin tins to create small cookie cups.
- Make the pecan filling: In another bowl, combine the brown sugar, chopped pecans, and light corn syrup until well mixed.
- Fill cookie cups: Spoon the pecan filling mixture into each cookie cup, filling almost to the top but leaving some space to prevent spilling during baking.
- Bake the cookies: Preheat the oven to 350°F (175°C). Bake the pecan pie cookies for 15-18 minutes or until the filling is set and the crust is lightly golden.
- Cool and serve: Allow the cookies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Serve once fully cooled.
Notes
- Use mini muffin pans to get the perfect size and shape for the cookie cups.
- Ensure the butter is softened, not melted, for the best dough texture.
- Chop the pecans finely if you prefer a smoother filling texture.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- These cookies also freeze well for up to 1 month.
Keywords: pecan pie, cookies, pecan pie cookies, holiday dessert, nutty cookies, bite-size dessert
