If you adore the rich, nutty flavor of traditional pecan pie but prefer a more portable treat, these Pecan Pie Cookies are the perfect solution. Each bite-sized cookie combines buttery cookie dough cups with a decadent pecan filling, delivering all the classic flavors of pecan pie in a delightful new form. Ideal for holiday gatherings, parties, or whenever you need a sweet pick-me-up, these cookies are sure to impress family and friends alike!
Ingredients:
For the Cookie Cups:
1/2 cup unsalted butter, softened
1 large egg yolk
1/3 cup granulated sugar
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/4 tsp salt
For the 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
Directions:
Preheat Your Oven: Set your oven to 350°F (175°C) and grease a mini muffin tin.
Make the Cookie Dough:
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Mix in the egg yolk and vanilla extract until well combined.
Gradually add in the flour and salt, mixing until a soft dough forms.
Form the Cookie Cups:
Roll the dough into 1-inch balls and press each ball into the greased mini muffin tin to form cookie cups.
Prepare the Pecan Filling:
In a separate bowl, mix together the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt until well combined.
Spoon about 1 teaspoon of the pecan filling into each cookie cup.
Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes or until the edges are golden brown and the filling is set.
Cool and Enjoy: Allow the cookies to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serving Tips:
Presentation: Arrange the cookies on a decorative platter or a tiered stand for a beautiful presentation at gatherings or parties.
Pairing: Serve these cookies with a scoop of vanilla ice cream or whipped cream for an extra indulgent dessert experience.
Beverage Pairings: Enjoy the cookies with a warm beverage like coffee, tea, or hot cocoa to complement the rich flavors.
Garnishing: Drizzle a bit of caramel sauce or chocolate over the cookies just before serving for an attractive finishing touch.
Storage Tips:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 5-7 days. This helps maintain their softness and flavor.
Refrigeration: If you live in a particularly warm climate, you may want to store the cookies in the refrigerator to prevent them from becoming too soft or melting. Just be sure to keep them in an airtight container.
Freezing: For longer storage, you can freeze the cookies:
Allow the cookies to cool completely.
Place them in a single layer on a baking sheet and freeze until solid.
Transfer the frozen cookies to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 3 months.
To enjoy, simply thaw at room temperature for a few hours or heat them in the microwave for a few seconds.
Reheating: If you prefer warm cookies, you can gently reheat them in the oven at 350°F (175°C) for about 5-7 minutes or in the microwave for 10-15 seconds until warm.
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FAQs:
Can I use other types of nuts instead of pecans?
Yes! While pecans are traditional for pecan pie cookies, you can substitute them with other nuts like walnuts, almonds, or even a mix of your favorites. Just keep in mind that the flavor and texture may vary slightly depending on the type of nut used.
How can I make these cookies gluten-free?
To make gluten-free Pecan Pie Cookies, substitute all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to help with the texture. Additionally, check that all other ingredients, especially the baking powder and vanilla extract, are gluten-free.
Can I make the cookie dough ahead of time?
Absolutely! You can prepare the cookie dough in advance and store it in the refrigerator for up to 2 days. When you’re ready to bake, simply roll the dough into balls and press them into the mini muffin tin as directed in the recipe. Alternatively, you can freeze the dough balls for up to 3 months and bake them straight from the freezer; just add a couple of extra minutes to the baking time.
What should I do if the filling overflows during baking?
If the filling overflows during baking, it’s usually due to overfilling the cookie cups. To prevent this, make sure to only add about 1 teaspoon of the pecan filling to each cup, as indicated in the recipe. If it does overflow, you can carefully trim away any excess filling once the cookies have cooled. Just be careful not to remove too much, as you want to keep that delicious pecan flavor!
Conclusion:
These Pecan Pie Cookies encapsulate the warmth and flavor of the holidays in a bite-sized treat that’s perfect for sharing. Their buttery texture and rich filling make them an irresistible addition to any dessert table. Whether you’re baking for a special occasion or simply satisfying a sweet tooth, this recipe is sure to become a favorite. Enjoy baking and indulging in these delightful cookies!
📖 Recipe:
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Pecan Pie Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Enjoy the delightful taste of traditional pecan pie in a bite-sized treat with these Pecan Pie Cookies. Featuring a buttery cookie cup filled with a rich, caramelized pecan filling, these cookies are perfect for holiday gatherings or whenever you’re craving something sweet and nutty. With easy-to-follow instructions and simple ingredients, you’ll have a delicious dessert that everyone will love!
Ingredients
For the Cookie Cups:
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
For the 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 your oven to 350°F (175°C) and grease a mini muffin tin.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the egg yolk and vanilla extract until well combined.
- Gradually add in the flour and salt, mixing until a soft dough forms.
- Roll the dough into 1-inch balls and press each ball into the greased mini muffin tin to form cookie cups.
- In a separate bowl, mix together the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt until well combined.
- Spoon about 1 teaspoon of the pecan filling into each cookie cup.
- Bake for 12-15 minutes, or until the edges are golden brown and the filling is set.
- Allow the cookies to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Storage: Store cookies in an airtight container at room temperature for up to 5-7 days or freeze for longer storage.
Nut Variations: Feel free to substitute pecans with walnuts or almonds for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 130 kcal
