Description
Pecan pie in cookie form: soft sugar cookie cups baked in a muffin pan, then filled with a gooey brown sugar, corn syrup and pecan filling and baked again.
Ingredients
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
Shortening and flour, for greasing the muffin cups
Instructions
1. Heat the oven to 375°F. Grease 24 regular-size muffin cups with shortening and lightly flour them.
2. In a large bowl, mix the dry cookie mix, flour, butter, and 1 egg with a spoon until a soft dough forms.
3. 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, make an indentation in the center of each. Bake 8 to 10 minutes, or until light brown.
4. Meanwhile, in a medium bowl, mix the 1 egg, brown sugar, corn syrup, vanilla, and pecans until well blended.
5. 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 spoon with a paper towel as needed.
6. Stir the filling to redistribute the nuts, then spoon 1 tablespoon of filling into each cookie cup, stirring before filling each one.
7. Bake 8 to 10 minutes, or until the edges are golden brown. Cool 10 minutes in the pan on a cooling rack. Run a knife around the edge of each cookie cup to loosen it. Cool completely in the pan, about 30 minutes, then remove the cookie cups from the muffin cups.
Notes
Adapted from the Pecan Pie Cookies recipe by Betty Crocker.
If using a 21-ounce pouch of sugar cookie mix, make the dough as directed on the pouch for drop cookies and add 1 tablespoon all-purpose flour. Shape 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. Makes 28 cookies.
To toast the pecans, spread them in an ungreased, shallow pan and bake 6 to 10 minutes at 350°F. Cool 5 to 10 minutes before making the filling.
Cookie cups can be made up to 24 hours in advance. Once completely cooled, store them in a covered resealable container.
Nutrition values are those published with the source recipe, per cookie.
- Prep Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 200
- Sugar: 14g
- Fat: 10g
- Carbohydrates: 24g
- Protein: 2g