Pecan Pie Cookies Recipe
Pecan pie cookies are deliciously soft and buttery brown sugar cookie cups filled with a classic pecan pie filling. This recipe for pecan pie cookies is easy to make, requires no chilling time and is ready in about 30 minutes. These pecan cookies are a fun twist on the classic pecan pie dessert everyone will love.
Equipment
- 12 parchment paper strips
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 large microwave safe mixing bowl
- 1 large cookie scoop (3 tbsp, 45 ml) optional for scooping cookie dough
- 1 small cookie scoop (1 tbsp, 15 ml) optional for scooping pecan pie filling
Ingredients
Sugar Cookie Crust
- 1 cup (226 g) unsalted butter, soft but cool to the touch
- ¾ cup (150 g) light brown sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 large egg yolk, room temperature
- ½ teaspoon salt
- 2¼ cups (270 g) all purpose flour
Pecan Pie Cookie Filling
- 5 tablespoons (71 g) unsalted butter
- ¼ cup (50 g) light brown sugar
- ¼ cup (59 ml) maple syrup
- ¼ cup (59 ml) heavy cream
- ½ teaspoon ground cinnamon
- ¾ cup finely chopped pecans
Instructions
- 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. These mini “slings” will help the cookie cup come out of the pan more easily.
- Using a stand mixer fitted with paddle attachment or electric hand mixer with beaters, beat the room temperature butter and light brown sugar until light and well combined. This takes about 3 - 4 minutes on medium speed.1 cup (226 g) unsalted butter, soft but cool to the touch, ¾ cup (150 g) light brown sugar
- Mix in the egg yolk and vanilla extract until well combined. Mix the flour and salt into the wet ingredients until just combined.1 teaspoon (5 ml) vanilla extract , 1 large egg yolk, room temperature, ½ teaspoon salt, 2¼ cups (270 g) all purpose flour
- Using a large cookie scoop, transfer about 3 tablespoons (45 ml) of sugar cookie dough into each of the prepared muffins cups. 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.
- 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.5 tablespoons (71 g) unsalted butter, ¼ cup (50 g) light brown sugar, ¼ cup (59 ml) maple syrup, ¼ cup (59 ml) heavy cream, ½ teaspoon ground cinnamon , ¾ cup finely chopped pecans
- After 10 - 12 minutes, remove the muffin pan from the oven. 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. I like to use a small cookie scoop to make this even quicker and easier.
- 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. Cool an additional 30 minutes at room temperature. Transfer to the fridge to set or enjoy at room temperature.
Notes
Store: These pecan pie cookies can be stored in an airtight container in the fridge for up to one week. For longer storage, freeze the cookies.
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