Description
Pecan pie cookies blend Southern charm with classic cookie comfort in one irresistible bite. Crisp edges, gooey centers, and rich caramel-like filling invite sweet indulgence for anyone craving nostalgic dessert magic.
Ingredients
Scale
Main Ingredients:
- ¾ cup pecans (finely chopped)
- 10 tablespoons (141 grams) unsalted butter, cold and cubed
- 5 ounces (142 grams) cream cheese, cold and cubed
Dry Ingredients:
- 1 ¼ cups (156 grams) all-purpose flour
- 1 ½ teaspoons granulated sugar
- ½ teaspoon kosher salt
- ¼ cup (55 grams) packed light brown sugar
Liquid and Binding Ingredients:
- ⅓ cup (113 grams) maple syrup (or light corn syrup)
- 2 tablespoons (28 grams) unsalted butter, melted
- 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon kosher salt
Instructions
- Prepare the baking equipment by coating a mini muffin tin with nonstick spray and heating the oven to 350F (175C).
- Create the cookie base by combining flour, sugar, and salt in a food processor. Incorporate cold butter and cream cheese, pulsing until a cohesive dough forms.
- Portion the dough into 24 equal balls, pressing each into the muffin tin cavities to create small wells. Chill the tin in the freezer for 5 minutes to stabilize the dough.
- Craft the pecan filling by whisking maple syrup, brown sugar, melted butter, egg yolk, vanilla, and salt in a mixing bowl. Fold in the chopped pecans until evenly distributed.
- Carefully fill each dough cup with approximately one teaspoon of the pecan mixture, taking care not to overflow the delicate wells.
- Transfer the muffin tin to the preheated oven and bake for 20-25 minutes, watching for lightly golden edges and a set filling.
- Remove from the oven and let the cookies rest in the tin for 10 minutes to firm up. Gently release each cookie using a small knife and transfer to a wire rack for complete cooling.
Notes
- Make dough ahead and chill for enhanced flavor development and easier handling.
- Use room temperature ingredients to ensure smooth, consistent dough texture.
- Toast pecans briefly before chopping to intensify their nutty, rich flavor profile.
- Swap maple syrup with light corn syrup or honey for alternative sweetness options.
- For gluten-free version, replace wheat flour with almond or gluten-free blend.
- Prevent filling overflow by using a small measuring spoon and leaving slight space at top of each cookie cup.
- Store cookies in airtight container at room temperature for up to 5 days, maintaining crisp texture.
- Cool completely before storing to prevent condensation and potential soggy bottoms.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 155
- Sugar: 6 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 32 mg