Mini pecan pie cookies

Here is a delightful recipe for Mini Pecan Pie Cookies! They give you all the buttery crust, gooey caramel-pecan filling, and toasted nut flavor of a classic Thanksgiving pecan pie, but in an adorable, bite-sized cookie cup form.

Ingredients

• The Cookie Cup Crust:
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • ½ cup light brown sugar, packed
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • ¼ teaspoon salt
• The Pecan Pie Filling:
  • ½ cup light brown sugar, packed
  • ⅓ cup pure maple syrup (or dark corn syrup)
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 1 cup finely chopped pecans (plus extra whole or rough-chopped pecan pieces to top each cookie)

Instructions

1. Prep and Preheat

• Preheat your oven to 350°F (175°C).
• Generously grease a standard 24-cup mini muffin tin (or two 12-cup pans) with non-stick cooking spray.

2. Make the Cookie Dough

• In a large mixing bowl, beat the softened butter and ½ cup brown sugar together until light and creamy (about 2 minutes).
• Add the egg yolk and vanilla extract, beating until fully combined.
• Gradually mix in the flour and salt just until a soft dough forms. (Do not overmix!)

3. Form the Cookie Cups

• Scoop out tablespoon-sized balls of dough (about 1 tablespoon each) and roll them into balls.
• Place one dough ball into each cup of the prepared mini muffin tin.
• Pro Tip: Use a small tart shaper, the back of a rounded teaspoon measuring spoon, or your thumb to press the dough down into the center and up the sides of each muffin cup to create a little bowl shape.

4. Mix the Pecan Filling

• In a medium mixing bowl, whisk together the ½ cup brown sugar, maple syrup (or corn syrup), melted butter, egg, vanilla extract, and salt until smooth.
• Stir in the finely chopped pecans.

5. Fill and Top

• Spoon the pecan filling into each pressed cookie cup, filling them almost to the top.
• Place a small whole pecan half or a few rough pieces right on top of each filled cup for a pretty presentation.

6. Bake

• Bake for 15 to 18 minutes, or until the cookie edges are lightly golden brown and the pecan filling is set and bubbling slightly.

7. Cool and Remove

• Let the cookies cool in the pan for about 10 minutes (this is important so they hold their shape).
• Carefully run a thin butter knife or toothpick around the edges of each cookie to pop them out, then transfer them to a wire rack to cool completely.

Storage