Baby Gooey Pecan Pie Cookie Cups

If you love pecan pie but want something you can pick up with your fingers, these pecan pie cookie cups are for you. Instead of a traditional pie crust, each little cup is made from soft sugar cookie dough pressed into a muffin pan. The cups are baked briefly, filled with a gooey brown sugar and pecan filling, and then baked again until the edges turn golden. You get all of the flavor of pecan pie in a cute, portable, single-serving cookie.

The recipe makes 24 cookie cups, and it comes together in about 1 hour and 20 minutes, with around 35 minutes of prep. A cookie mix gives you a head start on the dough, so you do not have to roll out a pie crust or fuss with pastry. These cookie cups are perfect for holiday dessert tables, cookie exchanges, potlucks, and Thanksgiving, and the cups can be made up to 24 hours ahead. Below you will find the full recipe, helpful tips, and answers to common questions.

Why You’ll Love These Pecan Pie Cookie Cups

• All of the flavor of pecan pie without making a pie crust
• A soft sugar cookie base that comes together with a cookie mix
• A gooey brown sugar and pecan filling made in one bowl
• Makes 24 cookie cups, so there is plenty to share
• Can be made up to 24 hours in advance
• Easy to eat with your fingers, with no slicing or plates needed
• A great fit for Thanksgiving, Christmas, and cookie exchanges

What Do Pecan Pie Cookie Cups Taste Like?

Each bite starts with a buttery, soft sugar cookie cup that has crisp, golden edges. The filling is sweet and gooey, made with brown sugar, corn syrup, and vanilla, and it is packed with crunchy pecans. It tastes just like a slice of pecan pie, only in a smaller, easier package. The cookie cup replaces the flaky crust with a soft, tender base that holds its shape and does not fall apart in your hand.

Because the filling is generous and sweet, a single cookie cup is satisfying. They pair well with a cup of coffee, and they are great with a scoop of vanilla ice cream if you want to serve them as a warm dessert.

Recipe Overview

• Prep time: 35 minutes
• Total time: 1 hour 20 minutes
• Oven temperature: 375°F
• Pan: a 24-cup regular-size muffin pan setup (two pans, or bake in batches)
• Yield: 24 cookie cups
• Method: Bake the cookie cups, fill them, and bake again

The method has two bakes. First, you shape the cookie dough into balls, press them into greased and lightly floured muffin cups, make an indentation in each, and bake until light brown. While they bake, you stir together the pecan filling. After reshaping the indentations, you spoon the filling into each cup and bake again until the edges are golden. Then comes the cooling, which is important for helping the filling set.

Ingredients

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For the Cookie Base

• 1 pouch (17.5 ounces) sugar cookie mix
• 1 tablespoon all-purpose flour
• 1/2 cup butter, softened
• 1 large egg

For the Pecan Pie Filling

• 1 large egg, beaten
• 1/3 cup packed brown sugar
• 1/4 cup corn syrup
• 1/2 teaspoon vanilla extract
• 1 1/2 cups coarsely chopped pecan halves

For the Pans

• Shortening and a little flour, for greasing the muffin cups

Ingredient Notes

Sugar Cookie Mix

The cookie cups start with one 17.5-ounce pouch of sugar cookie mix, plus 1 tablespoon of all-purpose flour, 1/2 cup of softened butter, and 1 egg. The recipe was developed with Betty Crocker sugar cookie mix, so use a mix of the same size for the best results.

Pecans

You need 1 1/2 cups of coarsely chopped pecan halves. Pecans have a high fat content, so they can turn rancid quickly. The recipe suggests storing pecans in an airtight container in the refrigerator for up to 6 months, or in the freezer for up to 1 year. Toasting the pecans brings out their rich, nutty flavor and adds another layer of flavor to these cookie cups.

Brown Sugar and Corn Syrup

The filling gets its gooey, caramel-like texture from 1/3 cup of packed brown sugar and 1/4 cup of corn syrup. Pack the brown sugar firmly when you measure it.

Egg and Vanilla

One beaten egg binds the filling, and 1/2 teaspoon of vanilla extract adds a warm background flavor.

Shortening and Flour for the Pan

The recipe says to grease the muffin cups with shortening and lightly flour them. This helps the cookie cups release cleanly once they have cooled.

Equipment

• Regular-size muffin pans, enough for 24 cups (or bake in batches)
• A large mixing bowl and a spoon for the dough
• A medium bowl for the filling
• A wooden spoon with a rounded handle end, for reshaping the indentations
• A cooling rack
• A small knife for loosening the cookie cups
• Paper towels, for cleaning the spoon handle as you work

Variations and Substitutions

The source recipe includes one tested variation, and the other ideas below have not been tested here.

• Larger pouch (tested in the source): If you are using a 21-ounce pouch of sugar cookie mix, make the dough as directed on the pouch for drop cookies and add 1 tablespoon of all-purpose flour. Shape it into 28 balls. For the filling, use 2 eggs, 1/2 cup packed brown sugar, 1/3 cup corn syrup, 1/2 teaspoon vanilla, and 1 3/4 cups coarsely chopped pecan halves. This makes 28 cookies.
• Toasted pecans: The recipe suggests toasting the pecans for more flavor.
• Smaller cups: A mini muffin pan would make smaller bites, but the amounts and baking times would need adjusting, and we have not tested it.
• More pecan pie treats: If you enjoy this flavor, try our Million Dollar Gooey Pecan Cups or our Pecan Pie Cheesecake Cookies.

Step-by-Step Instructions

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Step 1: Prepare the pans. Heat the oven to 375°F. Grease 24 regular-size muffin cups with shortening, then lightly flour them.

Step 2: Make the dough. In a large bowl, mix the dry cookie mix, flour, softened butter, and 1 egg with a spoon until a soft dough forms.

Step 3: Shape the cookie cups and bake. Using rounded tablespoonfuls of dough, shape the dough into 1 1/4 to 1 1/2-inch balls and place them in the muffin cups. With your thumb, press an indentation into the center of each ball. Bake for 8 to 10 minutes, or until light brown.

Step 4: Make the filling. While the cookie cups bake, mix the beaten egg, brown sugar, corn syrup, vanilla, and pecans in a medium bowl until well blended.

Step 5: Reshape the cups. With the end of a wooden spoon, reshape the indentation in the center of each partially baked cookie to create a 1 1/2-inch opening. Clean the end of the spoon with a paper towel as needed.

Step 6: Fill. Stir the filling to redistribute the nuts. Spoon 1 tablespoon of the filling into each cookie cup, stirring the filling before you fill each one so every cup gets its share of pecans.

Step 7: Bake again. Bake for 8 to 10 minutes, or until the edges are golden brown.

Step 8: Cool. Cool the cookie cups for 10 minutes in the pan on a cooling rack. Run a knife around the edge of each cookie cup to loosen it. Let them cool completely in the pan, which takes about 30 minutes. Then remove the cookie cups from the muffin cups.

Tips for Success

• Grease and flour the pan. It helps the cookie cups release cleanly.
• Use rounded tablespoons of dough. Shaping balls of 1 1/4 to 1 1/2 inches keeps the cups an even size.
• Reshape the indentation. Use the end of a wooden spoon to open each cup to about 1 1/2 inches before filling.
• Stir the filling often. The pecans sink, so stir before you fill each cup.
• Toast the pecans. Bake them in a shallow, ungreased pan for 6 to 10 minutes at 350°F, and let them cool for 5 to 10 minutes before you mix the filling.
• Be patient with the cooling. Cool in the pan for 10 minutes, loosen with a knife, and then let them cool completely for about 30 minutes before removing.
• Working in batches. If you do not have enough muffin pans to bake all the cookie cups at once, shape all of the dough balls and cover them with plastic wrap. Refrigerate the unused dough balls and filling until a pan is free, and use them right after the first batch comes out.

How to Know They’re Done

The cookie cups go through two bakes. In the first bake, the cups are done when they are light brown, after 8 to 10 minutes. In the second bake, after the filling goes in, they are done when the edges are golden brown, again after 8 to 10 minutes. They will look slightly soft in the center, and the filling sets as the cookie cups cool in the pan.

What to Serve With Pecan Pie Cookie Cups

Serve these cookie cups with coffee, tea, or hot cocoa, or add a small scoop of vanilla ice cream for a warm dessert. They look beautiful on a holiday dessert tray next to other pecan treats, such as our Pecan Pie Brownie Bars with Salted Maple Glaze and Pecan Pie Truffles. They are also easy to pack into a tin for gifting.

Storage

The recipe says cookie cups can be made up to 24 hours in advance. Once they are completely cooled, place them in a covered, resealable food storage container. The source does not give a longer storage time, so plan to enjoy them within a day or so.

Freezing

The source recipe does not cover freezing the cookie cups, and we have not tested it. The recipe does say that pecans themselves can be stored in the freezer for up to 1 year, which is a handy way to keep nuts fresh before you bake.

Common Mistakes to Avoid

• Skipping the grease and flour. The cookie cups can stick to the muffin pan.
• Not reshaping the cups. The cookie dough puffs as it bakes, so reshape the center to 1 1/2 inches before you fill them.
• Forgetting to stir the filling. Without stirring, some cups end up with mostly syrup and no pecans.
• Overfilling. Use 1 tablespoon of filling per cup.
• Removing them too soon. Let the cookie cups cool in the pan for about 30 minutes after loosening them with a knife.
• Using stale pecans. Pecans can turn rancid quickly, so store them in the refrigerator or freezer.
• Overbaking. Look for golden brown edges rather than a dark, dry cup.

Frequently Asked Questions

How many cookie cups does this recipe make?

It makes 24 cookie cups, using 24 regular-size muffin cups.

Do I need a cookie mix?

The recipe is written with a 17.5-ounce pouch of sugar cookie mix. We have not tested it with a homemade dough.

What size muffin pan do I use?

Regular-size muffin cups, greased with shortening and lightly floured.

Why do you bake the cookie cups twice?

The cups are partly baked first so that they hold their shape. After you add the filling, they bake again until the edges are golden.

How much filling goes in each cup?

Spoon in 1 tablespoon of filling, stirring it before each cup so the pecans are evenly distributed.

Can I make them ahead?

Yes. The cookie cups can be made up to 24 hours in advance. Cool them completely and store them in a covered, resealable container.

Should I toast the pecans?

The recipe suggests it. Toasting brings out the pecans’ rich, nutty flavor. Bake them in a shallow ungreased pan for 6 to 10 minutes at 350°F.

What if I do not have enough pans?

Shape all of the dough balls, cover them with plastic wrap, and refrigerate the unused dough balls and the filling until a pan is free.

Recipe Background

Pecan pie is a classic Southern dessert, traditionally made with a pastry crust and a sweet, syrupy filling of eggs, sugar, and pecans. Small, individual versions, often called pecan tassies, have long been a favorite on holiday tables because they are easy to serve and eat. Using sugar cookie dough as the cup is a modern shortcut that gives a softer, more cookie-like base and saves the effort of making a pie crust.

This recipe is adapted from the Pecan Pie Cookies by Betty Crocker, written here in our own words with the same ingredients, amounts, and method.

Share Your Creation

Did you make these pecan pie cookie cups? Leave a comment below and tell us how they turned out. Did you toast your pecans? Did you make the larger batch? Your tips and photos help other readers make the recipe their own.

Conclusion

These pecan pie cookie cups bring together a soft sugar cookie base and a gooey brown sugar pecan filling in one bite-size treat. With a cookie mix to speed things along, you can bake 24 of them in about an hour and 20 minutes. Make them for the holidays, bake a batch for a gift, and enjoy all of the flavor of pecan pie with none of the fuss of pie crust.

More Delicious Recipes You’ll Love

• Million Dollar Gooey Pecan Cups That Melt in Your Mouth
• Irresistibly Sweet Pecan Pie Cookies – A Perfect Fall Treat
• Pecan Pie Cheesecake Cookies
• Pecan Pie Brownie Bars with Salted Maple Glaze
• Pecan Pie Truffles Recipe

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Nutritional Information

Nutrition values are those published with the source recipe, per cookie cup (24 cookie cups). Actual numbers will vary with the brands you use.

Nutrient	Amount per Serving
Calories	200
Carbohydrates	24g
Protein	2g
Fat	10g
Sugar	14g

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