Print

Buttery Pecan Pie Cookie Cups

Print Recipe

A buttery, nutty twist on two classic sweets, these cookie cups combine a tender sugar cookie shell with a gooey pecan pie style filling, perfect for holiday gatherings.

Ingredients

Scale
  • 1 package refrigerated sugar cookie dough (16.5 ounces)
  • 2 tablespoons butter, melted
  • 1/2 cup brown sugar
  • 1/3 cup light corn syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 350°F and grease a 24-cup mini muffin pan.
  2. Cut the cookie dough into 24 equal pieces.
  3. Press each piece of dough into the prepared muffin cups to form little shells.
  4. Bake the cookie shells for 10 minutes until they are just set.
  5. Remove the pan from the oven and gently press the centers down.
  6. Whisk together melted butter, brown sugar, corn syrup, egg, and vanilla until smooth.
  7. Stir the chopped pecans into the filling mixture until evenly distributed.
  8. Spoon the filling into each cookie cup.
  9. Return the filled cookie cups to the oven and bake for 10 to 12 minutes until the filling is set.
  10. Transfer the pan to a wire rack and cool completely before removing the cookie cups.

Notes

Store cooled cookie cups in an airtight container at room temperature for up to 3 days. Freeze baked cookie cups for up to 2 months.

Nutrition

Keywords: cookie cups, pecan pie, holiday dessert, easy recipes, baking

Find it online: https://saveurmagique.com/buttery-pecan-pie-cookie-cups/