Pecan Pie Cookies
Transform your favorite holiday pie into bite-sized magic with these Pecan Pie Cookies! Featuring a buttery sugar cookie crust and a rich pecan filling, these cookies are a delightful addition to any holiday cookie platter.
Servings: 24 Cookies
Calories: 168kcal
Equipment
Ingredients
- 16 oz break and bake sugar cookies
- 1 ½ cup pecans chopped
- ⅓ cup brown sugar
- ¼ cup light corn syrup
- ½ tsp vanilla extract
- 1 egg
Instructions
- Preheat oven to 350°F. Grease two regular size (12 cup) muffin tins with nonstick cooking spray.
- Roll each sugar cookie into a ball and place into the muffin tin. Using a tart shaper dipped in flour, or the back of a spoon, gently press the dough into the pan and onto the sides. Avoid pressing too hard to keep the bottom from becoming too thin; aim for higher sides to create an edge on the crust.16 oz break and bake sugar cookies
- Once all muffin tins are full, bake for 4 minutes. The crust will not be fully cooked at this stage.
- In a mixing bowl, combine pecans, brown sugar, corn syrup, vanilla, and egg. Mix well. Use a tablespoon to scoop the filling into each cookie cup.1 ½ cup pecans, ⅓ cup brown sugar, ¼ cup light corn syrup, ½ tsp vanilla extract, 1 egg
- Return to the oven and bake for an additional 8 minutes, or until the top is set and the edges of the crust are browned. Remove from oven and allow to cool completely before removing from pan.
Notes
- These cookies mimic the delicious flavors of traditional pecan pie, baked right into a cookie crust.
- They may taste a bit sweeter due to the cookie base, but they're a hit with friends and family alike!
- Perfect for those who love the essence of pecan pie but want it in a convenient cookie form.
Nutrition
Serving: 1g | Calories: 168kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 14mg | Sodium: 78mg | Fiber: 1g | Sugar: 13g