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Buttery Pecan Pie Cookie Cups

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Indulgent mini desserts with a tender sugar cookie shell and gooey pecan pie filling, perfect for holiday gatherings.

  • Author: daniel-kim
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 45 minutes
  • Yield: 24 mini cookie cups 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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 the 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.
  4. Bake the cookie shells for 10 minutes.
  5. Remove the pan from the oven and press the centers down.
  6. Whisk together the melted butter, brown sugar, corn syrup, egg, and vanilla extract.
  7. Stir in the chopped pecans.
  8. Spoon the filling into each cookie cup.
  9. Return the filled cookie cups to the oven and bake for 10 to 12 minutes.
  10. Cool the pan on a wire rack for 15 minutes before serving.

Notes

For consistent sizes, roll the dough into a log and slice. Store in an airtight container at room temperature for up to 3 days.

Nutrition

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