Description
All the rich, nutty magic of pecan pie—reimagined into adorable, handheld cookie cups. A buttery vanilla cookie base cradles gooey caramel-pecan filling, creating the perfect balance of crisp, chewy, and melt-in-your-mouth sweetness. They’re fuss-free, crowd-pleasing, and guaranteed to disappear fast—whether on a holiday dessert board, at a cookie swap, or as a well-earned Tuesday treat.
Ingredients
Cookie Base:
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½ cup unsalted butter, softened
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½ cup granulated sugar
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1 large egg yolk
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1 tsp vanilla extract
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1¼ cups all-purpose flour
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¼ tsp salt
Pecan Filling:
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½ cup chopped pecans (toasted if possible)
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¼ cup packed brown sugar
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¼ cup light corn syrup (or maple/honey substitute)
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1 tbsp unsalted butter, melted
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½ tsp vanilla extract
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Pinch of salt
Instructions
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Preheat oven to 350°F (175°C). Grease a mini muffin pan.
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Cream butter & sugar until light and fluffy (2 min).
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Mix in egg yolk and vanilla. Stir in flour and salt until a soft dough forms.
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Shape 12 dough balls. Press into muffin wells, forming cups up the sides.
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Whisk filling ingredients together until glossy.
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Spoon filling into each cup (about 1 heaping tsp).
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Bake 14–16 min, until cookie edges are golden and filling is bubbling.
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Cool in pan 10 min, then gently remove and let cool fully.
Notes
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Chocolate drizzle: Add melted chocolate over cooled cups.
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Bourbon twist: Stir ½ tbsp bourbon into filling.
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Salty finish: Sprinkle flaky sea salt right after baking.
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Festive flair: Add a few dried cranberries to the filling.
Nutrition
- Calories: 210 cal Per Cookie
- Fat: 12g
- Carbohydrates: 24g