Pecan Pie Cookies

These pecan pie cookies are a fun twist on the classic pecan pie dessert. They are deliciously soft and buttery brown sugar cookie cups filled with a classic pecan pie filling.

Preheat the oven to 350 F (177 C). Grease a 12 ct. muffin pan. Cut strips of parchment paper long enough to lay across the bottom of the muffin cup with some excess parchment coming out of the cup and up onto the sides.

Step 1:  

Cream the room temperature butter and light brown sugar until light and well combined.

Step 2:  

Mix in the egg yolk and vanilla extract until well combined. Mix the flour and salt into the wet ingredients until just combined.

Step 3:  

Press the dough into the bottom of the cup and up the sides. Bake for 10 - 12 minutes. While the cookies bake, make the pecan pie filling.

Step 4:  

In a clean microwave safe mixing bowl,  add the butter, light brown sugar and maple syrup. Heat in 30 second increments, stirring after each one, until the butter is melted. Whisk in heavy cream and ground cinnamon. Heat in the microwave for one additional minute. Stir in the finely chopped pecans until well combined.

Step 5:  

Using a teaspoon, reform the cookie cups by pressing the sides and bottom back into place. Transfer about 1 tablespoon (15 ml) of pecan pie filling into the par-baked cookie cups.

Step 6:  

Bake an additional 10 - 14 minutes or until the edges of the cookie are golden brown and the pecan pie filling it set. Cool the pecan pie filling cookies in the muffin pan for 30 minutes. Using the excess parchment paper “slings,” gently lift each mini pecan pie cookie cup out of the muffin tin.

Step 7:  

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