These pecan pie cookies capture all the gooey, nutty goodness of pecan pie in a bite-sized cookie! A buttery, crumbly base holds a sweet pecan filling, making them an ideal addition to holiday cookie trays or any occasion that calls for a treat with a Southern twist.
Pecan Pie Cookies
Description
These pecan pie cookies capture all the gooey, nutty goodness of pecan pie in a bite-sized cookie! A buttery, crumbly base holds a sweet pecan filling, making them an ideal addition to holiday cookie trays or any occasion that calls for a treat with a Southern twist.
Ingredients
Scale
- 1 1/4 cupsall-purpose flour
- 1 1/2 teaspoonsgranulated sugar
- 1/2 teaspoonkosher salt
- 10 tablespoonsunsalted butter, cold and cubed
- 5 ouncescream cheese, cold and cubed
- 1/3 cupmaple syrup (or light corn syrup)
- 1/4 cuppacked light brown sugar
- 2 tablespoonsunsalted butter, melted
- 1largeegg yolk
- 1 1/2 teaspoonsvanilla extract
- 1/4 teaspoonkosher salt
- 3/4 cupfinely chopped pecans
Instructions
- Preheat the Oven: Preheat oven to350°F(175°C). Lightly spray a mini muffin tin with nonstick spray to prevent sticking.
- Make the Dough:In a food processor, combine flour, granulated sugar, and salt. Add cold butter and cream cheese; pulse until the mixture forms a dough.Divide the dough into 24 portions, about one tablespoon each. Roll each into a ball and press into the muffin tin cavities, creating a well in the center for the filling. Chill in the freezer for 5 minutes to firm.
- In a food processor, combine flour, granulated sugar, and salt. Add cold butter and cream cheese; pulse until the mixture forms a dough.
- Divide the dough into 24 portions, about one tablespoon each. Roll each into a ball and press into the muffin tin cavities, creating a well in the center for the filling. Chill in the freezer for 5 minutes to firm.
- Prepare the Filling:In a small bowl, mix maple syrup, brown sugar, melted butter, egg yolk, vanilla extract, and salt. Stir in the chopped pecans.
- In a small bowl, mix maple syrup, brown sugar, melted butter, egg yolk, vanilla extract, and salt. Stir in the chopped pecans.
- Assemble the Cookies:Spoon about 1 teaspoon of filling into each dough well. Be careful not to overfill, as the filling will bubble slightly during baking.
- Spoon about 1 teaspoon of filling into each dough well. Be careful not to overfill, as the filling will bubble slightly during baking.
- Bake: Bake for20-25 minutes, or until the edges of the cookie cups are lightly browned and the filling is set.
- Cool: Allow cookies to cool in the pan for 10 minutes, then use a small knife to gently loosen each cookie and transfer to a wire rack to cool completely.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Serving Tip: Top with a dollop of whipped cream or a drizzle of caramel for an extra-special touch!
