GOOEY PECAN COOKIE CUPS RECIPE
These gooey pecan cookie cups combine a soft brown sugar cookie crust with a rich, sticky pecan filling. Baked in a mini muffin pan, they're a delicious bite-sized dessert with lightly crisp edges and tender centers.
Equipment
- 24-cup mini muffin pan
- electric mixer
- Mixing bowls
- measuring cups
- measuring spoons
Ingredients
Cookie Cups
- ½ cup unsalted butter softened
- ½ cup packed light brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Pecan Filling
- ½ cup finely chopped pecans
- ⅓ cup light corn syrup
- ¼ cup packed light brown sugar
- 1 large egg
- 1 tablespoon unsalted butter melted
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Grease a 24-cup mini muffin pan with nonstick baking spray.
- Beat the softened butter and brown sugar together for two minutes until creamy.
- Add the egg yolk and vanilla extract. Mix until combined.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms.
- Divide the dough into 24 equal portions. Press each portion into the bottom and sides of a mini muffin cavity. Refrigerate for 15 minutes.
- Preheat the oven to 350°F. Bake the cookie shells for seven to eight minutes, then gently press down the centers again.
- Whisk together the corn syrup, brown sugar, egg, melted butter, vanilla extract, and salt. Stir in the chopped pecans.
- Spoon approximately two teaspoons of filling into each cookie shell, leaving a little space at the top.
- Return the pan to the oven and bake for 10 to 13 minutes, until the cookie edges are golden and the filling is mostly set.
- Allow the cookies to cool in the pan for 15 to 20 minutes before carefully removing them.
- Transfer to a wire rack and cool completely before serving.
Notes
- Don't overfill the cookie cups, as the filling may bubble over while baking.
- Finely chopped pecans work best for an even filling.
- Allow the centers to cool and thicken before removing the cookies from the pan.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Freeze cooled cookie cups for up to two months.
- Finely chopped pecans work best for an even filling.
- Allow the centers to cool and thicken before removing the cookies from the pan.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Freeze cooled cookie cups for up to two months.