Pecan Pie Cookies Recipe

Pecan pie cookies are soft, buttery brown sugar cookie cups with pecan pie filling.  This 30-minute pecan pie cookie recipe is straightforward and requires no refrigeration. 

Sugar Cookie Crust – 1 cup (226 g) unsalted butter, soft but cool to the touch – ¾ cup (150 g) light brown sugar – 1 teaspoon (5 ml) vanilla extract – 1 large egg yolk, room temperature – ½ teaspoon salt – 2¼ cups (270 g) all purpose flour Pecan Pie Cookie Filling – 5 tablespoons (71 g) unsalted butter – ¼ cup (50 g) light brown sugar – ¼ cup (59 ml) maple syrup – ¼ cup (59 ml) heavy cream – ½ teaspoon ground cinnamon – ¾ cup finely chopped pecan

Ingredient

Direction

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1

The oven should be preheated to 350 F (177 C). Grease a muffin tin with 12 cups. 

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2

Stand mixer with paddle attachment or electric hand mixer with beaters, beat room temperature butter and light brown sugar until light and smooth. 3- 4 minutes at medium pace. 

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3

Add egg yolk and vanilla essence and mix well. Mix flour and salt into wet ingredients until just mixed.

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4

Scoop 3 tablespoons (45 ml) of sugar cookie dough into each muffin cup using a large cookie scoop. Press dough into the cup bottom and sides.

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5

Mix butter, light brown sugar, and maple syrup in a clean microwave-safe bowl. Melt butter in 30-second increments, stirring after each.

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6

After 10–12 minutes, remove the muffin pan from the oven. Reassemble the cookie cups by pressing the sides and bottom with a teaspoon.

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7

Bake another 10–14 minutes until the cookie edges are golden brown and the pecan pie filling sets.

also see

also see

Maple Cookies Recipe