Pecan Pie Cookies

These little bites of heaven combine everything you love about pecan pie in a perfectly portioned cookie form. Made in a muffin tin, they feature a buttery cookie crust filled with that classic, gooey pecan pie filling. Fair warning: they’re absolutely addictive, and you might have trouble giving them away as planned!

Ingredients

For the Pecan Filling:

• 1/4 cup butter
• 3 tablespoons light corn syrup (or maple syrup)
• 1/2 cup brown sugar
• 3/4 cup pecans, finely chopped

For the Cookie Crust:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 cup butter, softened
• 1 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Equipment Needed

• Muffin tin
• Flour sifter or fine-mesh strainer
• Electric mixer
• Measuring cups and spoons
• Small saucepan
• Non-stick cooking spray

Instructions

Make the Pecan Filling:

1. In a small saucepan, combine 1/4 cup butter, corn syrup, and 1/2 cup brown sugar (source:Ineskohl.info)
2. Heat over LOW heat, stirring constantly until butter melts and sugar dissolves
   • IMPORTANT: Do not let it boil!
3. Remove from heat and stir in the chopped pecans
4. Set aside while you make the cookie dough

Prepare the Cookie Dough:

1. Preheat your oven to 350°F (175°C)
2. Sift together flour and baking powder in a separate bowl; set aside
3. In a mixing bowl, combine:
   • 3/4 cup softened butter
   • 1 cup brown sugar
   • 1 egg
   • 1 teaspoon vanilla
4. Mix on low speed until well combined
5. Gradually add the sifted flour mixture, mixing on low speed until fully incorporated

Assembly and Baking:

1. Spray a muffin tin generously with non-stick cooking spray
2. Form dough into 1-inch balls
3. Place each ball into a muffin cup
4. Press down to create a well in the center
   • TIP: Don’t press too thin!
5. Fill each cookie cup with about 1 teaspoon of pecan mixture
   • IMPORTANT: Don’t overfill – the mixture will bubble up while baking
6. Bake for 10-13 minutes
   • Start checking at 10 minutes
   • They should be lightly golden brown
7. Let cool in the tin for 5 minutes before removing
   • TIP: Use a butter knife to help remove them if needed

Recipe Notes

Timing:

• Prep Time: 25 minutes
• Cook Time: 10-13 minutes
• Cooling Time: 5 minutes
• Total Time: About 45 minutes

Yield:

Makes approximately 18-24 cookies, depending on size

Storage:

Store in an airtight container at room temperature for up to 5 days (if they last that long!)

Pro Tips:

• Make sure your butter is properly softened for the cookie dough
• Watch the pecan filling carefully – it should just melt together, not boil
• Don’t skip the cooling time in the tin – this helps them set properly
• If any filling has spilled over, those cookies might need extra care when removing from the tin
• A butter knife around the edges helps remove stubborn cookies

Variations:

• Try maple syrup instead of corn syrup for a different flavor profile
• Add a tiny pinch of salt to enhance the flavors
• For extra decadence, drizzle with melted chocolate after cooling

Troubleshooting

If your cookies are:

• Sticking to the pan: Make sure to spray generously with non-stick spray
• Too hard: You might have overcooked them or boiled the filling
• Too crumbly: The dough might be too dry – add a tiny bit more softened butter
• Filling overflow: You might have added too much filling – stick to about 1 teaspoon per cookie

These cookies truly taste like mini pecan pies, complete with that perfect combination of buttery crust and sweet, nutty filling. They’re perfect for holiday cookie exchanges, afternoon tea, or anytime you’re craving pecan pie but want something a bit more portable!

Happy baking!