Description
These Pecan Pie Cookies combine the rich, buttery flavor of classic pecan pie with the convenience of a cookie. Featuring a tender buttery crust filled with a sweet and gooey pecan filling, these bite-sized treats are perfect for holiday gatherings or anytime you crave a delicious nutty dessert.
Ingredients
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 Pie 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 Tin: Preheat your oven to 350°F (175°C) and grease a mini muffin tin to ensure the cookies don’t stick and bake evenly.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and smooth. This step incorporates air to create a tender dough.
- Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract until fully combined, which adds richness and flavor to the dough.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients, mixing just until a soft dough forms. Avoid over-mixing to keep the cookies tender.
- Form Cookie Cups: Roll the dough into 1-inch balls and press each ball firmly into the prepared mini muffin tin, shaping them into small cups that will hold the pecan filling.
- Make Pecan Filling: In a separate bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt. Stir well until everything is fully incorporated and the mixture is sticky.
- Fill Cookie Cups: Spoon about 1 teaspoon of the pecan filling into each cookie cup, filling them generously but avoiding overfilling.
- Bake: Bake the filled cookie cups for 12-15 minutes, or until the cookie edges are golden brown and the pecan filling is set and slightly bubbly.
- Cool: 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 or storing.
Notes
- Use softened butter to ensure the dough mixes smoothly.
- Press the dough firmly into the muffin tin to prevent breakage when filling and removing.
- Let the cookies cool completely to allow the pecan filling to set properly.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
