Description
These Pecan Pie Cookies capture the rich, buttery flavors of traditional pecan pie in a delightful, bite-sized cookie form. With a tender cookie cup filled with a sweet, nutty pecan filling, they are perfect for festive occasions or a comforting treat any time of the year.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
Pecan Filling
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tbsp corn syrup
- 1 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a mini muffin tin to prevent sticking and ensure easy removal of the cookies.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. Then, mix in the egg yolk and vanilla extract until everything is well combined.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, mixing until a soft dough forms. Be careful not to overmix to keep the dough tender.
- Form Cookie Cups: Roll the dough into 1-inch balls and press each ball firmly into the greased mini muffin tin cups to form little cookie cups with raised edges for the filling.
- Prepare Pecan Filling: In a separate bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt. Mix until all ingredients are fully integrated into a sticky, sweet mixture.
- Fill the Cookie Cups: Spoon about 1 teaspoon of the pecan filling into each cookie cup, spreading it evenly without overfilling.
- Bake: Place the tin in the preheated oven and bake for 12-15 minutes, or until the cookie edges are golden brown and the filling has set, indicating the cookies are done.
- Cool Cookies: Allow the cookies to cool in the pan for 5 minutes to firm up, then carefully transfer them to a wire rack to cool completely before serving.
Notes
- Ensure the butter is softened to room temperature for easier creaming and better cookie texture.
- If you don’t have mini muffin tins, regular-sized muffin tins can be used but increase the baking time slightly.
- These cookies are best stored in an airtight container at room temperature and consumed within a week for optimal freshness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- You can toast the chopped pecans lightly to enhance their flavor before mixing into the filling.
